What you gonna do with all that gunk?

If you decided to carve your pumpkin, you are probably wondering what you should do with all of the pulp and seeds you scraped out of the interior of the pumpkin. Don't worry, I have rounded up plenty of ideas to get you inspired.

Roasted Pumpkin Seeds

From Jessica Gavin

INGREDIENTS

• ¾ cup raw pumpkin seeds
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika, optional
• ⅛ teaspoon black pepper

INSTRUCTIONS 

1. Preheat oven to 350°F (177ºC).
2. Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.
3. In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.
4. Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
5. Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
6. Transfer the roasted pumpkin seeds to a bowl to cool down.
   
   

NOTES

• The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields.
• To make separating the pulp from the seeds a bit easier, add them to a medium sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh. Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface. Transfer to a colander to further rinse before drying. 
• Store in an airtight container for up to 2 weeks.

Pumpkin Bread

From Eating Richly

INGREDIENTS

1. 3 1/2 cups whole wheat flour, or sub All-Purpose
2. 3 cups sugar
3. 2 tsp. cinnamon
4. 2 tsp. nutmeg
5. 2 tsp. baking soda
6. 1 1/2 tsp. salt
7. 4 eggs, beaten
8. 1 cup vegetable oil, we use avocado oil
9. 1/2 cup water
10. 2 cups of fresh pumpkin guts, the stringy part separated from the seeds
11. 1 cup chopped pecans, optional

INSTRUCTIONS

1. Preheat oven to 350 F. Grease two 9x5 loaf pans well, then dust with flour.
2. Use your fingers and a pair of scissors to separate the pumpkin guts, making sure they'll be able to mix into the batter.
3. Combine flour, sugar, cinnamon, nutmeg, soda, and salt in large mixing bowl. 
4. Add eggs, oil, water and pumpkin. Stir until you have a smooth batter.
5. If using pecans, you can mix the nuts in now, or sprinkle them on top once your pour you batter into the loaf pans.
6. Pour into prepared pans. Bake 1 hour, and check for doneness by inserting a wooden skewer into the center of the loaf. If it comes out clean, your loaves are done. If not, bake them longer, checking every 5 minutes.
7. Cool slightly in the pans (about 10 minutes) them take out of pans to let them cool on a rack.

Pumpkin Body Scrub

INGREDIENTS

• 1-2 cups pumpkin guts
• ½ cup brown sugar
• 1 tablespoon coconut oil
• ¼ teaspoon cinnamon

INSTRUCTIONS

1. Remove the pumpkin seeds and puree the pumpkin guts in a food processor until it’s a smooth consistency. You may need to add water if it gets too dry.
2. Combine room temperature coconut oil with 1/2 cup pumpkin puree.  Mix until there are no visible clumps.
3. Add brown sugar and cinnamon. Mix thoroughly.

NOTES

• Use immediately for the most exfoliating results. Apply in a circular motion to skin for 30 seconds and then rinse off.
• If store in an airtight container this scrub will last 3-4 months.

Pumpkin Dog Treats

from momontimeout.com

INGREDIENTS

• 1 cup pumpkin puree (fresh pumpkin can be baked at 350 degrees for about an hour and then pureed in a food processor to a smooth consistency to make your own pumpkin puree)
• 2 eggs
• 1/3 cup natural peanut butter 
• 2 cups whole wheat flour all purpose can be used instead
• 1/2 tsp pumpkin pie spice or cinnamon (check your pumpkin pie spice or make your own - NO nutmeg, can be toxic to some dogs)

INSTRUCTIONS

1. Preheat oven to 350F. Line a large baking sheet with a silicone baking mat or parchment paper.
2. In a large bowl, combine pumpkin, eggs, and peanut butter. Stir until completely combined.
3. Add in flour and pumpkin pie spice (or cinnamon) - stirring just until combined.
4. Lightly flour a flat surface and roll out dough to one quarter inch, using flour as needed to keep dough from sticking.
5. Cut shapes out of dough and place on prepared baking sheet
6. Bake for 20 to 40 minutes - depending on desired level of crunchiness.
7. Remove treats from oven and let cool on a cooling rack. Store in an airtight container for up to 1 month in the refrigerator or 6 months in the freezer.

Pumpkin Soup

From the minimalistbaker.com

INGREDIENTS

• 2 sugar pumpkins (2 pumpkins yield ~2 1/4 cups pumpkin puree)
• 1 Tbsp olive oil (or sub water if oil-free)
• 2 medium shallots (diced // 2 shallots yield ~1/4 cup or 40 g)
• 3 cloves garlic (minced // 3 cloves yield ~1 1/2 Tbsp or 9 g)
• 2 cups vegetable broth
• 1 cup canned light coconut milk 
• 2 Tbsp maple syrup or agave nectar (or honey)
• 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg

INSTRUCTIONS

• Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
• Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
• Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
• To a large saucepan over medium heat add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
• Add remaining ingredients, including the pumpkin, and bring to a simmer.
• Transfer soup mixture to a blender to puree the soup. Place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
• Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed.​

NOTE: Small pumpkins work best for this recipe, but large pumpkins can be used too.