6 Things to Do With Pumpkin Guts Instead of Tossing Them

Did you know you can turn your jack-o'-lantern into a jack of all trades? You don't need to toss your pumpkin guts into the trash or the compost pile. If you have a bowl full of stringy orange bits after carving your jack-o'-lantern and you're wondering what to do with the pumpkin guts, they're more useful than you think. So get creative with your pumpkin guts with these useful (and delicious) ideas. 

Instructions

• 2-3 cups pumpkin guts without seeds
• Water

Ingredients

1. Preheat oven to 350°F.
2. Add pumpkin guts to a rimmed baking sheet or baking dish.
3. Add just enough water to cover them.
4. Bake for approximately 60 minutes, or until soft.
5. Puree until smooth in food processor or blender. 
6. Store in the refrigerator for approximately one week or freeze in cubes and use as needed. 

Instructions

• 1-3 cups pumpkin guts without seeds
• ¼ white onion, peeled and sliced
• 2 carrots, peeled and chopped
• 2 celery ribs, chopped
• Approximately 2 cups water

Ingredients

1. In a medium to large pot, add pumpkin guts, onion, carrots, and celery.
2. Add water, just enough to cover the ingredients.
3. Over medium to high heat, bring to a boil.
4. Reduce heat to low and simmer for approximately 45 minutes. 
5. Strain out vegetables.
6. Filter into a container with a lid.
7. Refrigerate up to six months or freeze into cubes and use as needed. 

Instructions

• 1 cup pumpkin guts without seeds
• ¼ cup brown sugar
• ½ cinnamon stick
• ½ tablespoon cloves
• 2 cups vodka

Ingredients

1. In a small to medium saucepan, add pumpkin guts, brown sugar, cinnamon stick, cloves, and vodka.
2. Allow to simmer for approximately 20 minutes.
3. Remove from heat and allow to cool.
4. Pour the entire mix into a resealable container.
5. Seal and store in the fridge for approximately three days.
6. Strain out all ingredients.
7. Store pumpkin-infused vodka in a clean container.

Instructions

• ½ cup pumpkin guts without seeds
• 15-ounce can chickpeas, drained
• 2 tablespoons olive oil
• 2 tablespoons water
• Salt and pepper to taste

Ingredients

1. In a food processor, add pumpkin guts, chickpeas, olive oil, water, and seasoning.
2. Blend until smooth.
3. Store in resealable container in refrigerator for up to one week. 

Instructions

• 1-2 cups pumpkin guts without seeds
• ¼ cup lemon juice
• ¼ cup honey
• ½ cup bath salts or brown sugar

Ingredients

1. In a blender, add pumpkin guts, lemon juice, and honey.
2. Blend until smooth.
3. Pour into a resealable container.
4. Stir in bath salts or brown sugar.
5. Store in the refrigerator.
6. Rinse off completely when using.