Q&A for How to Keep Halloween Pumpkins from Molding

Pumpkins that are not carved carved pumpkins will stay mold-free for a very long time--weeks longer than carved ones. However, as vegetables, they will eventually decompose. How much longer depends on the freshness of the pumpkin and the environment.

Try scraping out the bottom portion of the pumpkin to make it more of an even surface. This should allow the tealight to balance on its own. If not, try taking a bit of hot glue and gluing it down to the bottom of the pumpkin. This is less ideal, however, because in order for the glue to stick, the bottom of the pumpkin would have to be fairly dry, so it's not going to work well on freshly-carved pumpkins. You could also get battery operated lights so there's no fire hazard if they do tip over.

You could use them as fertilizer or something similar, but it might not be a good idea to carve them if they're already molded.

Try wiping it down with bleach or vinegar. Neither method is perfectly effective, but they should help until it's time to throw the pumpkin away.

Eventually it can, especially if it is carved. If it is not carved, it would take a very long time for an uncarved pumpkin to show any signs of mold or decomposition.

They can survive for two to three months as long as they don't have cracks and are kept in a shady spot at room temperature (not too hot; not too cold).

Carving a pumpkin at room temperature is easier then carving one that is cold. Plan to take the pumpkin inside about 12 hours before you plan to carve it, to allow for it to reach room temperature before carving.

Such pumpkins will last longer because it remains whole and intact. When the holiday is over, bring it inside and wash, rinse, remove seeds (save for roasting) and peel the outer skin off. Cut into chunks, put in a heavy pot add small amount of water and a pinch of salt. Simmer covered until done, then remove from heat and mash pumpkin. Use for pie, bars or soup. Freezes well (allow to cool first). Wash and remove all strings from seeds. Soak seeds in salt brine for 2-3 hours. Spread on a cookie sheet and sprinkle with sea salt. Roast seeds in oven @ 325F, turn seeds every 10 minutes until done, spread on paper towel to cool. Store in sealed jar or ziplock bag.