The Original
South Jersey Pumpkin Show
Pumpkin Desserts &
Pumpkin Food for Fun!

The 18th annual South Jersey Pumpkin Show fall festival will hold its famous Pumpkin Desserts contest on Saturday of the festival. Pumpkin Show organizers are seeking the best pumpkin desserts for 2021. Start searching your recipe books and whip up something wonderful using canned or fresh pumpkin in the recipes. Recipes using just Pumpkin Spices will be accepted.

 DATE:  Saturday, Oct. 9th at 2pm. 
 Free Sampling for festivalgoers starts immediately after judging.
   Note:  All recipes must use canned or fresh pumpkin. Recipes with just pumpkin seasonings will be accepted. Upon arrival to fairgrounds bring your entry to the main fairground office from 2:00pm to 2:30pm. This building will be clearly marked. No late entries. All entries must be donated for free sampling to festival goers immediately following the announcement  of winners. 
Prizes for 1st to 2nd place in each group.
Gift Baskets,  gift cards & ribbons

Pumpkin Pie *Please provide pie cutter (whole pie)
Pumpkin Bread  *provide 1 loaves
Pumpkin Cookies * provide 2 dozens
Pumpkin Cake/cupcakes *cupcake provide a dozen
Best Pumpkin Dessert *Pumpkin sweet dips, pumpkin fudge, pumpkin rolls, pumpkin pudding pies, truffles, etc. 
Entry Form, Rules and Requirements
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Woodstown, NJ
South Jersey Pumpkin Show Dessert Contest 2021
Salem County Fairgrounds                                                                             Contact Us (856) 765-0118
Pumpkin Dessert Contest Form 2021

Date:       Saturday, October 12th at 2pm

Register:  Main Fairground Office 2:00pm -2:30pm
Judging at 3pm, Free sampling at 3:30pm. 

Contest Location: Covered picnic pavilion

 Free sampling starts immediately after judging! Plates, sample cups, forks & napkins provided. Please help serve your entries to the festivalgoers. 
I Entered A Pumpkin Dessert Bake-Off And I'll Never Be The Same
Getting in over my head seems to be my key move.

By Candace Braun Davison 
CLICK HERE TO WATCH THE VIDEO
Photo by: Jonathan Boulton