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It’s officially fall! Pumpkins are popping up all over the place, and they make the perfect fall decor, carved or whole. But what do you do with the pumpkins once they’ve served their decorative purpose? We all want to reduce waste, read below for tips on utilizing every last part of your pumpkin.

Seeds - Once you’ve scooped out the inside of your pumpkin, separate the gooey, stringy pulp from the seeds. Rinse the seeds well and roast them for a tasty, crunchy snack! Preheat your oven to 350°F, mix the seeds with some butter or olive oil and your choice of seasoning (we recommend salt, pepper and some cayenne), then bake for 20-25 minutes or until golden and crunchy. They burn easily, so be careful! 


Flesh - Next, take your hollowed out pumpkin, cut it in half and bake with the cut side down for about 90 minutes or until the flesh is tender. You can puree the cooked flesh for pumpkin pies and other pastries or use whole chunks in stews and other savoury recipes. We’re also big fans of pumpkin cheesecake!


Skin - Take the leftover skin, drizzle it with some salt and oil and bake it on a lower temperature and voila! Pumpkin skin chips.

Pulp - Finally, you’re left with the gooey stringy bits. Take the pulp, put it in a pot of water with any other vegetable scraps you have on hand, simmer for a few hours, then strain and you’ll have yourself a delicious vegetable stock.

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