The web browser you are using is out of date and no longer supported by this site. For the best TractorSupply.com experience, please consider updating your browser to the latest version.
Buy Online Pick Up in Store Now available - Tractor Supply Co.
Navigate to Shopping Cart
Cart Item Count
 
  • Left Arrow
    My Account
  • Left Arrow
    My Account
  • Make My Store

    Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?

    CONFIRM CLEAR INFO?

    Click "YES" to clear all the customer data, cart contents and start new shopping session.

    Your current shopping session will get automatically reset in seconds.
    If you are still active user then please click "NO"

    Changing your store affects your localized pricing. This includes the price of items you already have in your shopping cart. Are you sure you want to change your store?

    Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?


    • To view pricing.
    • To make purchases online.
    • To check availability of Pickup In Store items and Delivery Services.

    click here
    We do not share this information with anyone.For details,please view our Privacy Policy
    X

    Please enable your microphone.

    X

    We Are Listening...

    Say something like...

    "Show me 4health dog food..."

    You will be taken automatically
    to your search results.

    X

    Your speech was not recognized

    Click the microphone in the search bar to try again, or start typing your search term.

    X

    We are searching now

    Your search results
    will display momentarily...

    pumpkins

    Decorative and Edible Pumpkin Varieties

    Benjamin Kilbride, Editorial Assistant at The Old Farmer’s Almanac

    There’s no better way to get into the fall spirit than decorating windowsills, decks, and yards with jack-o-lanterns while munching on hearty pumpkin snacks!

    Decorative Varieties

    • Jack-Be-Little (Miniature size): 3 to 5 inches in diameter, less than 1 pound. Jack-Be-Little make a cute addition to the center of the table, by windows indoors, or resting on mailboxes.

    • Autumn Gold (Intermediate size): Yellow when immature, 8 to 15 pounds. Autumn Gold is a classic jack-o-lantern, known for its uniformly orb-like shape.

    Edible Varieties

    • Kakai (Small size): Uniform shape, unique orange and green stripes, 5 to 8 pounds. Kakai seeds have no hard shell and are perfect for eating raw or roasting with oil, salt, and freshly ground black pepper.

    • Happy Jack (Large size): Uniform shape, dark orange color, 15 to 25 pounds. Good for cooking for a family and some company, roast it whole or purée it for baking.

    • Atlantic Giant (Jumbo size): True giant, 50 to 100 pounds. Atlantic Giant is excellent for bulk cooking during holidays, or for freezing to be eaten later in the winter. 

     

    Recipes From the Harvest

    Enjoy every part of the pumpkin with these delicious recipes. 

     

    Crunchy Pumpkin Seeds

    Let no part of the pumpkin go to waste! Enjoy these baked pumpkin seeds as a delicious healthy snack, packed with omega 3 oils and antioxidants. 

    INGREDIENTS

    2 cups pumpkin seeds, rinsed

    1 tablespoon olive oil

    1 teaspoon Kosher or sea salt

    INSTRUCTIONS

    Preheat oven to 350°. In a medium-size bowl, toss seeds in oil to coat. Spread on a rimmed baking sheet and sprinkle with salt. Bake about 10 minutes and stir. Bake 5 minutes longer, or until lightly toasted. Transfer to a large shallow plate to cool before serving.

    If you prefer, you may toast seeds on the stovetop. Warm a large cast-iron skillet over medium heat. Add oil, then seeds, and stir well to coat. Spread mixture in an even layer; stir often until seeds are lightly toasted. Season with salt. Transfer to a large shallow plate to cool before serving.

    Yield: Makes about 2 Cups.

     

    Pumpkin Macaroni and Cheese

    Add to an American classic with rich and creamy pumpkin from the garden 

    INGREDIENTS

    1 pound pasta, your preference

    2 tablespoons butter

    1/2 cup chopped onion

    3 cloves garlic, chopped

    2 tablespoons all-purpose flour

    1-1/2 cups milk

    2 cups freshly shredded sharp cheddar cheese, divided

    1 cup pumpkin purée

    2 tablespoons chopped fresh sage

    salt and freshly ground black pepper, to taste

    1/2 cup seasoned bread crumbs 

    INSTRUCTIONS

    Preheat oven to 350ºF. Grease a large casserole. Cook pasta al dente in boiling salted water.

    In a deep skillet, melt butter over medium heat. Add onions and garlic and cook until soft, about 5 minutes. Add flour and stir to form a paste. Cook for 2 to 3 minutes. Slowly whisk in milk until smooth. Whisk in 1 cup of cheese. When cheese is melted, add pumpkin and sage. Season with salt and pepper. 

    Mix pumpkin mixture with pasta and spread in prepared dish. Mix together remaining cheese and bread crumbs and sprinkle on top. Bake for 30 minutes, or until topping has browned.

    Yield: Makes 6 to 8 servings.

     

    Browned Butter Frosted Pumpkin Bars

    Tangy cranberries stud these luscious, spicy pumpkin bars.

    For Bars:

    INGREDIENTS

    1-1/2 cups all-purpose flour

    1-1/4 cups sugar

    2 teaspoons baking powder

    2 teaspoons ground cinnamon

    1 teaspoon baking soda

    1/2 teaspoon ground ginger

    2 cups pumpkin purée

    3/4 cup (1-1/2 sticks) salted butter, melted

    3 eggs

    3/4 cup chopped sweetened dried cranberries (optional)

    INSTRUCTIONS

    Heat oven to 350ºF. In a bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and ginger. Stir in pumpkin, butter, and eggs; mix well. Stir in cranberries (if using). 

    Spread batter into ungreased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes, or until toothpick inserted into the center comes out clean. Cool completely. Cut into bars.

    For Frosting:

    INGREDIENTS

    1/2 cup (1 stick) salted butter

    4 cups confectioners' sugar

    1 teaspoon vanilla extract

    1/4 to 1/3 cup milk

    INSTRUCTIONS

    In a 1-quart saucepan over medium heat,  melt butter, stirring constantly and watching closely, until butter just starts to turn golden brown (3 to 5 minutes). Immediately remove from heat. Pour into a bowl and cool for 5 minutes. Add sugar and vanilla to cooled browned butter and mix well. Stir in enough milk for desired frosting consistency.

    Spread frosting over cooled bars.

    Yield: Makes about 5 dozen small bars.

    Old Farmer's Almanac Logo