Sara Lynn Paige /
When you’ve finished hollowing out your jack o’lantern, you’re left with a pile of pumpkin innards and seeds that can be easily discarded. But hold on! These seeds are not just for the trash; they’re a tasty treat and a crunchy addition to your pumpkin desserts. Typically, recipes don’t call for the pumpkin’s insides, but there are creative ways to repurpose them, preventing waste. Here are five innovative ways to incorporate pumpkin innards and seeds into your kitchen or garden.
Not only are pumpkin seeds perfect for snacking, but they also make a delightful garnish for oatmeal, granola, soups, salads, and desserts. The process of separating the seeds from the pumpkin’s innards might be a bit messy, but it’s the only way to do it effectively.
After extracting the seeds, rinse them thoroughly in a colander, using your fingers to scrub off any remaining pulp. Dry them on a paper towel and then roast them in the oven, or use an air fryer or a sauté pan with a touch of butter or olive oil. Don’t forget to add a sprinkle of salt and perhaps a dash of chili powder for flavor.
Reserve some seeds for sowing in your garden next season. Choose the largest, most robust seeds and clean them using the same method as before. Spread the seeds on a baking sheet and store them in a cool, dark place for two weeks to a month before sealing them in envelopes for planting in the spring.
The fibrous pumpkin innards, often overlooked in recipes, can be the cornerstone of a flavorful vegetable stock. Combine the innards with chopped onions, carrots, celery, and garlic (if available), and cover with water. Season generously with salt and let it simmer until it turns a rich yellow-orange hue. Strain out the vegetables and use the stock in any recipe that calls for vegetable broth, particularly autumnal soups and stews.
For a boost of fiber and a hint of autumnal flavor, add fresh pumpkin pulp to your morning oatmeal or smoothies. Store the innards in an airtight container in the fridge overnight, then puree them in a food processor or blender the next day. The pumpkin pulp will keep for three to five days in the refrigerator.
Should you find yourself with no more uses for the innards, consider adding them to your compost pile. The pumpkin will decompose, enriching the soil for your next vegetable garden. Be sure to cover the pumpkin innards with leaves or other brown materials, seal the bin tightly to deter animals, and ensure all seeds have been removed to avoid an unexpected pumpkin patch in the spring.
