How to Make a Pumpkin Skin Hard

Watch pumpkins for the peak of ripeness while still in the garden. Pumpkins are ripe when their skin begins to turn bright orange from the deep green of immature fruit. Harvest before the vines wither after the first frost, when the skin is orange and has begun to feel thicker. A still green pumpkin may ripen after harvest if the frost has killed the vine, but not always.

Cut the pumpkin's stem away from the vine, leaving about 3 to 6 inches of stem attached. Leave as much stem as possible without any vine attached, as the vine will rot. The stem will harden after cutting, and a longer stem lessens the chance of stem rot or parasites damaging the pumpkin.

Pull the fruit into full sunlight -- or just push back the vines to expose it to sun -- and leave it in the garden for up to 10 days if the weather is warm. The first curing period to harden the skin occurs at 80 degrees Fahrenheit. Extreme heat may cause rot; if daytime temperatures are still above 85 degrees, gather the pumpkins and skip this step.

Gather the pumpkins and bring them to a central location. Wash them off with clean, clear water to remove dirt and mud from the skin. Let them dry completely.

Finish curing the pumpkins in a dry shaded area or a shed with airflow. Stack the pumpkins on wood pallets so the air can circulate all around them. Alternatively, set wood planks on concrete blocks and line the pumpkins on the planks. Ensure the sides of the pumpkins are not touching. Use a fan to circulate air around the pumpkins if necessary. Optimal storage for this period is another 10 days.

Use the pumpkins once cured, or move them to storage. Storage should use the same method as the curing: stack the pumpkins on wood with air circulation; however, this should be indoors in a shed or at a location with temperatures around 50 to 55 degrees Fahrenheit, with no more than 50 percent humidity. Store the pumpkins up to three months.