10 Ways to use up leftover pumpkin

Removing the residual seeds can be a pain, but roasting them is a palatable pleasure. Plus they’re a good source of iron. Once the seeds are removed from the pumpkin, rinse and place them on a baking sheet. Drizzle a little olive oil, sprinkle some salt, and place in the oven at 350 degrees F until golden brown.

This seasonal dessert is more treat than trick. Rather than making banana bread, substitute with the gourd’s guts for a change. Purée your pumpkin bits, and why not make individual muffins instead of an entire loaf?

Starbucks reigns supreme in the pumpkin spice latte world, but you can make your own at home. Gather the innards for a pumpkin purée, mix in your desired amount of milk, add a splash of vanilla extract and a spoonful of brown sugar, sprinkle in some nutmeg and cinnamon — Oh! And add coffee (or tea, if you prefer).

Scare your skin silky with an exfoliating scrub. Cream together a 1/4 cup of puréed pumpkin, a 1/4 cup of brown sugar, 1 teaspoon of olive oil and another of honey, and rub-a-dub-dub, preferably in a tub.

Whether you make hummus yourself or pick it up from the grocery store, mix in a serving of puréed pumpkin for a seasonally satisfying spread.

Try these festive ways to serve fall food >>

If you’re not much of a chickpea person, churn out your own butter. No need to milk a cow; simply add that beloved purée to your existing butter, and whip away.

A smoothie is a perfect place for leftovers. Toss in a banana along with the pepo purée, maybe some peanut butter, perhaps a scoop of vanilla ice cream — whatever you’re in the mood for. Blend together for pumpkin perfection, sprinkle cinnamon and nutmeg, and sip.

Shake up your Saturday night with a cocktail à la citrouille. Let your inner mixologist concoct a creation all your own. My preferred poison would be vodka, but a spiced rum might not need any additional ingredients other than the pumpkin extracts.

Brighten up Sunday brunch with a platter of pumpkin pancakes. Celebrate the harvest with a crop stacked high, a swirl of crème fraîche, a sprinkling of spice, and voila.

Now, if none of the above appeals to you and you’d rather not purée your pumpkin, turn the jack-o’-lantern into a planter. Face the carved side to a wall, and place a flowerpot in the top.

Tip

To make pumpkin purée, simply slice up your leftover pumpkin and bake at 350 degrees for 45 minutes or until it is tender. Peel off the skin and put the pumpkin in a food processor. Whiz until it is smooth! Consider adding cinnamon, nutmeg, or various other spices!