Good Gourd

Quick note before you get started:

Many recipes call for pumpkin purée or canned pumpkin. Luckily, you can make your own pumpkin purée right at home:

Cut your pumpkin in half and remove the insides with a carving tool. Separate the seeds and stringy bits (this is great for composting!) and set both aside.
Poke the skin several times with a fork to allow steam to release and place the pumpkin face down on a baking sheet to roast in oven at 350° for 45 minutes or until the pumpkin is fork-tender.
Peel the skin (also great for composting) from the pumpkin, then throw a few chunks of your cooked pumpkin at a time into a food processor or blender and blend until smooth.
You’ve now made your own purée!
Want to save it for another day? Pumpkin purée lasts 5 to 7 days in the refrigerator and up to three months in the freezer.

The Stem

Pumpkin stems may not be edible, but they still serve a good — and green — purpose! Stems, much like the majority of the pumpkin, are a wonderful addition for your compost pile.

The Seeds

The Pumpkin Pulp

Do anything different with your leftover pumpkin bits? We’d love to know! Please share your gourd-eous pumpkin masterpieces as well as any recipes and tips with us on social @BettyCrocker.