‘It’s just pumpkin everything’: How an Illinois town considered the pumpkin capital of the world celebrates in fall

Autumn may still be awhile away, but it’s in full swing in Morton, the central Illinois town that proclaims itself “Pumpkin Capital of the World.” It’s an appropriate label since a mind-boggling 85% of the world’s canned pumpkin is produced at the Libby’s factory here.

On farms throughout the region, particularly in Tazewell County, pumpkins are ripening in farmers’ fields. There are particularly tasty varieties destined for canning, but also ornamental pumpkins of every imaginable shape, size and color. (Think red, white, blue, yellow and pink.) And, of course, there are the traditional orange destined to be carved into jack-o’-lanterns.

Perched atop hay bales and spread out across the lawn, more than 160 types of pumpkins are already on display, and on sale, at Ackerman Family Farms (27158 U.S. 150, Morton; 309-266-7459; ackermanfamilyfarmsllc.com) just east of Morton and about three hours southwest of Chicago.

When he’s not driving a tractor for hayrides, helping folks navigate the seven-acre corn maze or introducing children to farm animals, John Ackerman is busy tending to the pumpkins in his 30-acre patch.

“They come in all sizes, from ones you can hold in your hand to some you can barely lift. They come in every color you can believe,” he said. “We get our seeds from every continent on earth except Antarctica.”

The soil, the climate and the presence of the canning plant are all reasons why this part of Illinois produces so many pumpkins. Each autumn, visitors not only enjoy family outings to farms, but also indulge in pumpkin-flavored foods such as chili, ice cream, pancakes and scones. Two pumpkin patches, various boutiques and a glassblower who specializes in pumpkins will welcome guests this fall, but the granddaddy of attractions, the Morton Pumpkin Festival (309-263-2491; mortonpumpkinfestival.org), will draw thousands this Friday and Saturday.

The old-fashioned harvest fair features every conceivable tribute to the pumpkin: Food, handmade crafts, a parade awash in orange Saturday morning, and, and 3 p.m., pumpkin pie-eating contests for both kids and grown-ups.

Just prior to the festival’s kickoff each year, farmers haul their largest pumpkins into downtown Morton in hopes of winning top prize at the festival’s weigh-off. Last year’s behemoth tipped the scale at 757 pounds. In 2020, the winner weighed 815 pounds.

“It’s a big deal for the whole town,” local farmer Nic Roth said. “It’s just pumpkin everything. It gets everybody in the spirit of fall.”

As part of the festivities, the Roth Pumpkin Patch (1811 W. Jefferson St., Morton; 309-242-5893; rothpumpkinpatch.com) offers guests a wide selection of pumpkins for sale. “It’s several thousand that we’ll go through,” Roth said. Decorative and carving pumpkins are all sold by the pound.

Other outdoor pursuits at the patch include a scavenger hunt in a cornfield, hay wagon rides and a petting zoo. The concession stand will sell apple cider slushies, plus apple and pumpkin doughnuts.

Spending as much as $40 per seed, Roth and his two sons hopeto grow massive hybrid pumpkins to take to the festival.

“I would be really happy if we could grow a 400-pound pumpkin,” he said. “I know I won’t get one big enough to beat anyone at the weigh-off.”

Locally produced pumpkin is the core ingredient of specialty baked goods each fall at Four30 Scones (528 S. Main St., Morton; 309-291-2430; four30scones.com). On any given day, owner Renee Robison offers a dozen different scones including gluten and dairy-free choices. Early September marks the arrival of her fall specialties, many featuring house-made pumpkin syrup.

“People get so excited. They’ve waited all year for them,” she said. “We have more of a traditional pumpkin chocolate chip scone that we’ll feature. We also will have a pumpkin scone with toasted pecans and caramel icing.” She added that pumpkin latte will also be on the menu board.

Fall is a creative time of year 10 miles away in Peoria, where glassmaker Jeremie Draper is gearing up for pumpkin-making workshops in October at J. Draper Glass ($140 per person. 734 W. Main St., Peoria; 309-339-6244; jdraperglass.com).

“We offer a few different styles of pumpkin making,” she said. “There’s always a sculpted, solid pumpkin, and there’s always a blown, sculpted pumpkin.” With Draper or one of her four fellow glassmakers providing guidance, participants will actually shape the glass that is heated to 2,175 degrees Fahrenheit.

“That glass is in a liquid state when it comes out of the furnace,” Draper said. “They’re going to literally watch their bubble (of molten glass) expand right in front of their eyes. That is what makes my day.”

Students, who don’t need to have previous glassblowing experience, can craft a traditional orange pumpkin with a green stem, or choose from a variety of other options.

“You can use broken pieces of colored glass, and you learn how to roll your blob of clear molten glass onto those broken chips,” Draper said, noting that no two pieces turn out the same.

“We want to make sure that you walk out (with) a beautiful product,” she said. “We’re not letting people walk out with lumps of glass.”

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J. Draper Glass creates about 1,500 pumpkins each year. They’re available for sale in the gallery next to the workspace and they’ll also be at the mid-September festival in Morton.

For those in search of the perfect real pumpkin, Ackerman Family Farms has 5 acres of them in a U-pick field. John Ackerman thoughtfully plants the biggest ones near the entrance so that visitors won’t struggle with them any more than necessary. All U-pick pumpkins are the same price, while ornamental ones are individually priced.

“We have the best demographics,” he said of visitors. “We have nature lovers and food lovers and animal lovers and grandparents. We love the people that come here.”

He cautioned against using the pulp of a jack-o’-lantern to make a pumpkin pie. For baking and cooking, he sells heirloom varieties that have a smoother, creamier texture. And for those who prefer to let someone else do the cooking, already-prepared pumpkin products including jams and salsas are sold in the gift shop.

“We will close the day after Halloween,” Ackerman said. “Then we get to sleep.”

Jay Jones is a freelance writer.

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