I don't know the answer but I've got the same question (same problem) -- some of the pumpkins are fully orange (especially the little pie pumpkins) already! How do you cure yours? I read to wash them with a very weak bleach solution (10 percent or so) and dry them, then "cure" in a place with steady temps of 80 or so. Then long-term store (for 2-3 months) in a cool dry place. Does that sound right?

Well, normally when they ripen only a few weeks before halloween, I cut them and cure them in the garage for a couple of weeks. In October, the garage is shady, dry, and usually in the 70's in the daytime. I don't usually wash the jack pumpkins since we'd be carving them soon. I would then store my butternut and other squash in the basement, which is about 60 degrees and 55% humidity by then.

So this year I'm not sure what to do. It'll definitely be higher than optimum temps in the basement right now (it's about 72 down there now, according to my temp/humidity sensor.) I don't normally wash storage vegs, but I think I will this year (with 10% bleach) since it'll be so much warmer and longer storage than usual....

Hope I don't lose the whole crop!!