Today—October 26—is National Pumpkin Day! Now, I know pumpkins are everywhere this time of year, but take a minute to really appreciate them. These humble gourds have been around for centuries, first grown in Central America and later by Native Americans who loved them for their versatility and nutrition. Today, they’re more than just a crop—they’re part of our culture, our kitchens, and yes, our front porches.
Speaking of local pumpkins, we’ve got some real giants in our area this year. Over at the WRBI/5 Oaks Garden Center Giant Veggie Contest, Jack Fisk grew a 450-pound pumpkin that’s been carved into a stunning likeness of Ozzy Osbourne. How cool is that? And at the Versailles Pumpkin Show, Jerry Walker did it again, taking the Great Pumpkin Weigh-In Champion title with a whopping 981.5-pound pumpkin. These pumpkins aren’t just huge—they’re a reminder of the dedication, creativity, and pride that go into growing them.
And we can’t talk pumpkins without talking Pumpkin Spice Lattes. Introduced in 2003, the PSL has turned into a fall obsession, with millions of cups sold every year. It’s crazy how this simple mix of cinnamon, nutmeg, and clove has become a cultural phenomenon, inspiring everything from breads to cookies to popcorn.
Now, personally, my favorite way to enjoy pumpkin is in a pie. I like mine well-spiced, nice and brown, with that perfect balance of cinnamon, nutmeg, and clove. If it’s too orange, there’s probably too much pumpkin in it for me. Pumpkin pie just feels like fall in a slice—it’s comfort, tradition, and flavor all rolled into one. And of course, I can’t forget the fun of carving pumpkins into jack-o’-lanterns. There’s something about hollowing them out, drawing a face, and lighting them up that just brings the whole season alive.
So on this National Pumpkin Day, whether you’re admiring a giant contest pumpkin, sipping a PSL, slicing into a perfectly spiced pie, or carving a jack-o’-lantern, take a moment to celebrate the pumpkin. It’s a little gourd with a big impact on our fall traditions—and it makes this season unforgettable.