If your pumpkin is uncarved and free of rot, it's still perfectly edible and packed with nutrients like fiber, potassium, and vitamins A and C.
Make Pumpkin Puree
Roast your pumpkins (especially sugar pumpkins, which are sweeter) until tender. Scoop out the flesh and blend until smooth.
Use it in:
- Pumpkin pancakes for a cozy weekend breakfast
- Mac and cheese with a creamy pumpkin twist
- Savory soup with garlic, onion, and a dash of nutmeg.
Freeze the extra puree in portioned containers, and it'll keep for up to a year.
Roast the Seeds
Clean and dry the seeds, then toss with olive oil and spices.
Try these combos:
- Sea salt + smoked paprika
- Cinnamon + sugar for a sweet treat
- Garlic powder + chili flakes for a spicy crunch
Roast at 300°F for 20-30 minutes until golden. They're perfect for snacking or topping salads.
Whip up a Facial Mask
Pumpkin’s natural enzymes and vitamins A, C, and E make it a skin-loving ingredient.
DIY mask recipe:
2 tbsp pumpkin puree
1 tbsp plain yogurt
1 tsp honey
Apply for 10-15 minutes, then rinse for a refreshed glow.