The pumpkin is a symbol of autumn's harvest and the bounty it brings. They remind people of Halloween and Thanksgiving Day.

The pumpkin is technically a fruit, since it contains seeds. Both squashes and pumpkins belong to the gourd family.

Different kinds of pumpkins and squashes were being grown throughout parts of North and South America when the first European explorers came. The pumpkin is probably a native of tropical America, based on the seeds found in archaeological sites in Mexico.

Pumpkins are warm-weather annuals. For best results, they need fertile ground enriched with generous amounts of manure or rich compost, plus an application of complete fertilizer once a month. Harvest pumpkins when the leaves dry and the fruit turns a rich orange, about four months after sowing. Cut pumpkins from the vine with a pruning shears, leaving about 3 inches of stem. Warning: Pumpkins decay quickly if the stems are broken rather than cut. After harvesting, set pumpkins in the sun for a week or so to harden the outer skins before storing in a cool, dry place.

Pumpkin seeds are rich in both fats and proteins. Instead of throwing away the seeds inside your jack-o-lantern, try roasting and eating them. Just wash the stringy matter off the seeds under cold water, blot the seeds dry between paper towels, spread them into a single layer over a baking sheet and sprinkle them with salt. Then put them in an oven heated to 350 degrees, where they should roast for 30 minutes to an hour. They are ready when dry and a light brown color. If you want to grow some pumpkins for next Halloween, save a few unroasted seeds in an envelope until next spring.