10 Uses for Your Pumpkin

What will you do with all those spooky jack-o-lanterns and festive centerpieces after Halloween has come and gone? Don’t toss them in the trash. Creative uses abound! Check out these 10 reuse ideas for your pumpkin, and start putting good ol’ Jack to work.

Before you get started

Before you start chopping up your pumpkin, take a moment to asses how it should be used. It’s not advisable to use carved jack-o-lanterns for food or personal hygiene applications, as the inner flesh may dry out, spoil or sour after sitting out for a day or two. The compost pile is usually your best bet for all your carvings.

Uncarved pumpkins can stay fresh for months depending on how they’re kept. But be careful with pumpkins that have been outside for a while. Be sure to check the exterior for mold, bruising and other defects before getting started. And if the skin feels soft or saggy, don’t use the pumpkin for food or beauty products. Check out some of the home décor alternatives on our list, or compost these babies instead.

Once your pumpkin passes the health-check, wash the exterior well with soap and warm water to remove any dirt or nontoxic paints, glues and markers you may have used for decoration. After you’ve cleaned it, it’s ready for reuse.

1. Basic pumpkin puree

Pumpkin puree is the most common use for the fleshy insides of your pumpkin, and it’s super easy to make. To get started, cut off the stem of your pumpkin and set it aside to be composted. Then, cut your pumpkin down the middle, scoop out the seeds and guts and set them aside for later.

Place your pumpkin cut-side down in a baking dish with a cup of water, and bake at 325 degrees for about 90 minutes or until the flesh is tender. Once your pumpkin softens up, just scoop out the flesh and puree it in a food processor.

Once you’ve whipped up your puree, use it in some of the applications on our list, or save it in the freezer for Thanksgiving pies. If kept in an airtight container, your puree can be stored in the freezer for several months – meaning you can nix that canned pumpkin for all your holiday desserts.

2. Rethink the seeds

Tip #2: Do something different with your pumpkin seeds this year, and whip up some tasty (and super-simple) pumpkin brittle. Photo: Flickr/Dana Moos

Once you separate the seeds from those stringy guts, the first thing that probably comes to mind is toasted pumpkin seeds. Toasted seeds are a tasty fall classic, and they’re super quick to make (just pop them in the oven with a little oil). But why not give the family a pleasant surprise this year and do a little more with your pumpkin seeds?

Check out this delicious (and surprisingly simple) recipe for pumpkin seed brittle, courtesy of Joy of Bakingwriter Stephanie Jaworski. If you’re already on sugar-load from Halloween, try using toasted seeds to give some crunch to salads or your favorite savory breads.

3. Floating pumpkin candles

If you’re wondering what to do with all those small decorative pumpkins, you’re not alone. These little guys can be very difficult to reuse, as the flesh inside is pretty tough and not very good for eating. To use every bit, take a note from craft maven and Care2.com writer Annie B. Bond – who transforms these fall classics into chic floating candles.

As she explains in her basic tutorial, Bond traces the outline of a nontoxic votive candle on the top of each tiny pumpkin. Then, simply use a paring knife to carefully cut around the outline so that the votive candle fits snugly inside. Fill a bowl with water, light the candles and float the pumpkins on top for a cute and classy centerpiece.

4. Enjoy a sweet pumpkin latte

Pumpkin spice lattes and coffees are all the rage in the fall months. But don’t spend $5 at those pricey coffee chains. Make a yummy pumpkin drink yourself using some of your homemade puree! For a basic coffee drink, combine a tablespoon of pumpkin puree with a little brown sugar, pumpkin pie spice, nutmeg, cinnamon and cloves, and stir it into your morning cup. You can also use the same combo to spice up your favorite hot chocolates and teas.

For a latte so tasty you’d swear it came from a café, check out this barista-worthy recipe from baking guru and Sugar Crafter blogger Tracy. If you don’t have an espresso machine, sub in regular coffee instead.

5. Make pumpkin gut pasta

Tip #5: Turn tricky-to-use pumpkin guts into a tasty pasta recipe that's sure to be a crowd-pleaser. Photo: Flickr/MinimalistPhotography101.com

The guts are the stringy pieces that surround the seeds of your pumpkin, and they can be one of the trickiest parts to use. The easiest way to reuse these icky-looking leftovers is to make a pumpkin stock – which can be used in a variety of tasty applications from soups to stews to this tasty pumpkin pasta sauce.

To make your stock, separate the seeds from the guts, and set them aside for a tasty snack later. Place your guts in a pot filled with water, and boil for about 30 minutes or until the water begins to change color. Strain your stock, reserving the broth and setting the guts side to be composted.

Pumpkin Pasta Sauce Recipe

What you’ll need:

1 cup of your pumpkin stock
1 pound pasta, cooked to al dente
1 cup of fresh pumpkin, diced
3 large onions, diced
½ cup of parmesan cheese
1/3 cup of heavy cream
3 tablespoons butter
3 tablespoons flour
Salt, pepper and nutmeg to taste

How to make it:

Melt the butter in a large skillet, and whisk in the flour to make a roux (a classic French thickening agent made with equal parts fat and flour). Simmer over low heat for 5 minutes or until the roux becomes a blond color, stirring occasionally. Add the onions and sauté over medium heat until onions become tender but not brown.

Stir in the pumpkin and simmer over medium-low heat for about 15 minutes, stirring often. If the mixture gets too thick, add a few tablespoons of stock to thin it out. After 15 minutes, stir in the rest of the pumpkin stock and simmer until the sauce begins to thicken and is well combined.

Add heavy cream, cheese and seasonings, and keep stirring for 2 minutes. Pour over cooked pasta and top with additional parmesan if desired.

6. Spice it up with pumpkin potpourri

It can be tough to know what to do with small-to-medium sized pumpkins. You won’t usually get too much flesh from them for puree, and they’re too big to be used for our cute floating candle craft. But leave it toMartha Stewart to find a fab and functional use for mini pumpkins.

Just carve up the pumpkin as she describes in her tutorial and cover the insides with pumpkin pie spice, cinnamon and other fall classics. Just pop in a candle and enjoy the sweet smell of pumpkin pie. This is also a great use for larger pumpkins that look a little too banged up to use for food.

7. Have pumpkin biscuits for breakfast

Tip #7: Spice up your favorite biscuit recipe with some pumpkin for a tasty breakfast treat. Photo: Flickr/Penn Waggener

Pumpkin is perfect for baked goods, but it’s easy to get stuck on the sweet side of things. Although you love your pumpkin in pies, tarts and candies, try giving it a whirl in some savory applications as well – like these tasty pumpkin biscuits from Farmer’s Almanac.

Along with their spicy flavor, these biscuits do have a touch of sweet. So, they’re perfect for breakfast or as a compliment to classic holiday meals.

8. Smooth up with a pumpkin scrub

Pumpkins are rich in vitamins and anti-oxidants, making them great for healing, softening and clarifying your skin. If you don’t feel like baking a pie with your pumpkin puree, treat yourself to a DIY spa night and make a pumpkin pie body scrub instead.

Start with a cup of pumpkin puree, and add ¾ cup of brown sugar and some cinnamon for a yummy scent. Use the scrub all over your body to exfoliate your skin and leave it soft and radiant. Store any extra in a mason jar in the refrigerator for up to one week.

9. Brew up some pumpkin beer

Tip #9: Raise your glasses to a tasty sip of pumpkin beer. Photo: Flickr/mfajardo

Pumpkin beer is steadily gaining popularity as a fall pub classic. But why settle for a mass-produced pint when you can make your own using Halloween pumpkins? If this is your first time brewing beer, keep in mind that the process may take a little patience. But a detailed tutorial like this one from The Brew Sitewill help you do it right.

The guys at The Brew Site know their beer. So, you can rest assured that this brew is spot-on. The best part of this recipe? It only needs 3 weeks to ferment – meaning you can spend more time sipping and less time waiting.

10. Use that skin

The outer skin of your pumpkin can be very tricky to reuse. While most of us just toss these leftovers in the compost pile, that bright-orange skin is actually a common component in many Indian and Asian dishes. So, why not give it a try in your own kitchen?

Check out this recipe for a tasty red bean and pumpkin skin curry, courtesy of Salkkaaram.com. Please keep in mind that if you’re going to eat your pumpkin skin, it’s best to stick with organic pumpkins to ensure no pesticides end up on your dinner plate.

If you purchased your gourds from a local pumpkin patch, give them a call and ask whether or not they use chemicals or pesticides. Some small farms avoid using chemicals on their crops but don’t have the cash to become certified organic. So, asking is usually your best bet.