Pumpkins are ready to harvest when the stems connecting the pumpkin to the vine begin to shrivel. Harvest the fruits whenever they are a deep, solid color (orange for most varieties) and the rind is hard. Pumpkins that are not fully mature or that have been injured do not store well. Cut pumpkins from the vines carefully, using pruning shears or a sharp knife leaving 3-4 inches of stem attached. Snapping the stems from the vines results in fruits without stem attached, which reduce the storage life.
The crop yield can vary depending on variety and crop management. Average marketable yields are 30 t/ha. Avoid cutting and bruising the pumpkins when handling them. Wash and dry the harvested fruits thoroughly, and cure for several days in sunlight before storing them. The harvested fruits can be stored for several weeks in ambient conditions. Pumpkins will keep for 2-3 months in temperatures from 10 to 12°C and 50-75 % relative humidity.