What to do with leftover Halloween pumpkins

It’s the beginning of November and Halloween is officially over. Drooping jack-o-lanterns smirk from under piles of snow upon neighbouring doorsteps, before the $10-$15 dollars spent on that pumpkin is chucked into the compost.

But wait, isn’t pumpkin used in all sorts of baking?

Who doesn’t like pumpkin pie, or better yet, pumpkin scones (ah la Starbucks)?

Wouldn’t you like to get some of that wasted money back?

And of course, the answer to those questions is yes, yes, and yes! So today, I’m here to show you some great ideas and methods for enjoying your pumpkin in a much less wasteful manner.

I know this is a little late, but for next year now you’ll know; when emptying out your pumpkin of all it’s “innards” so to speak, turn the seeds into a tasty snack! Simply separate the seeds from the pumpkin goop and soak them in salt water over night. The next day, drain the seeds and spread them over a cookie tray. Roast them at 300 degrees

for 20-30 minutes, until they start to brown slightly in colour, then take them out. These seeds make a quick, crunchy snack and can be used to top the pumpkin baking you’ll be making with the flesh of your pumpkin.

Next, its time to cook your pumpkin up. I cut the carvings off of mine before I cooked

them, to make it easier to peel the skin after. Take your pumpkin and put it in a casserole dish large enough to hold it, then, cook it for an hour to an hour and a half on 350, until its starting to look mushy and the skin begins to crisp. Let it cool then cut the skin off using a knife. Using a food processor, puree the pumpkin until no chucks remain. Freeze the pumpkin puree for later use or use it in a recipe!

If you’re ever unsure as to what to make with your newfound masses of pumpkin puree (you’ll be surprised how many cups one pumpkin yields), just Google “pumpkin puree recipes” and you’ll find loads of information, I’m pretty sure pumpkin can even be used as a facemask! Some popular examples however, and recipes I’m certainly trying, include muffins, pies, tarts, and of course, the ever popular pumpkin scone (look out for a recipe for this coming up!).

With Thanksgiving not long into the past, many might let out a groan at the thought of yet another pumpkin pie, but I assure you, there are some simple tricks out there to spice up your pumpkin pie experience! Some ideas include:

“Fancy” crusts– Nut crusts are an easy way to add richness to your pie, and when I made mine I used pecans.

Simply chop up the nuts finely, toast them, and then mix them with melted butter before pressing them into the pan. Or, for those with a sweet tooth, try a gingersnap crust, made by crushing up gingersnap cookies and mixing the crumbs with butter. Yum!

Coconut Milk– Substitute equal amounts milk for coconut milk when baking for a richer and creamier pie flavour. One thing to note with this however, is that it might slightly extend the time your pie takes to cook (mine took 30 minutes longer).

Chai Anyone?– Turn your pumpkin pie into a “chai pie” with a easy tweaking of spices; instead of using the spicing your recipe calls for, substitute 1 tsp cardamom, 3/4 tsp ginger, 1/2 tsp cinnamon, and 1/2 tsp cloves. I tried this and it really does make your pie taste like pumpkin chai, now that’s pumpkin spice!