:::How to use your whole pumpkin
Seeds
It can certainly be time consuming to separate seeds from the "guts" of the pumpkin, however it is well worth the effort. Once the seeds are free from the stringy portion of the pumpkin, rinse them thoroughly with cold water. Absorb excess moisture in a clean dish towel. When mostly dry, spread on a baking sheet lined with foil, drizzle with olive oil and sprinkle with your favorite seasoning, whether it be salt and pepper or something a little spicier like chili powder. Or alternatively combine oil with chosen spices in a zip-seal bag and then add the seeds and toss to coat. Bake for approximately seven minutes at 375 Fahrenheit, or until light brown and crispy. If you're feeling really fancy, rinse and dry them, then use them in a recipe like Gnocchi with Pumpkin Seed Pesto.
Flesh
Cooking with the pumpkin's stringy flesh is probably the most common use for the inside portion of the pumpkin. You can prepare it by baking it (350 degrees Fahrenheit), boiling it or microwaving it. If your pumpkin still looks to runny, heat it on the stove over medium heat and cook it until it has thickened to your preferred consistency. Once you have your puree, consider making the traditional fresh pumpkin pie (Thanksgiving is only a few weeks away!) or something more unique like Curried Pumpkin Soup with Maple Caramelized Onions. Freeze any unused pumpkin flesh for use at a later time.
Seeds + Flesh
You can always have some fun with the innards of your pumpkin by using them with your carved jack-o-lantern. Make it look as though your pumpkin is throwing up using the goops, or else consider using the mess to create some much-needed hair for your bald pumpkin.
The outer shell
Once you're done with your jack-o-lantern (hint: if it's so old it starts talking on it's own, it's probably time to go) make sure you compost your pumpkin!
Seeds
It can certainly be time consuming to separate seeds from the "guts" of the pumpkin, however it is well worth the effort. Once the seeds are free from the stringy portion of the pumpkin, rinse them thoroughly with cold water. Absorb excess moisture in a clean dish towel. When mostly dry, spread on a baking sheet lined with foil, drizzle with olive oil and sprinkle with your favorite seasoning, whether it be salt and pepper or something a little spicier like chili powder. Or alternatively combine oil with chosen spices in a zip-seal bag and then add the seeds and toss to coat. Bake for approximately seven minutes at 375 Fahrenheit, or until light brown and crispy. If you're feeling really fancy, rinse and dry them, then use them in a recipe like Gnocchi with Pumpkin Seed Pesto.
Flesh
Cooking with the pumpkin's stringy flesh is probably the most common use for the inside portion of the pumpkin. You can prepare it by baking it (350 degrees Fahrenheit), boiling it or microwaving it. If your pumpkin still looks to runny, heat it on the stove over medium heat and cook it until it has thickened to your preferred consistency. Once you have your puree, consider making the traditional fresh pumpkin pie (Thanksgiving is only a few weeks away!) or something more unique like Curried Pumpkin Soup with Maple Caramelized Onions. Freeze any unused pumpkin flesh for use at a later time.
Seeds + Flesh
You can always have some fun with the innards of your pumpkin by using them with your carved jack-o-lantern. Make it look as though your pumpkin is throwing up using the goops, or else consider using the mess to create some much-needed hair for your bald pumpkin.
The outer shell
Once you're done with your jack-o-lantern (hint: if it's so old it starts talking on it's own, it's probably time to go) make sure you compost your pumpkin!