Good Gourd

You’ve picked the perfect pumpkin from your local patch, but the fun’s only just beginning! In addition to the cutting and crafting of your pumpkin masterpiece, there’s so much more you can do with the gooey goodness you scoop out. Check out our gourd guide below and get ready to enjoy all the parts and pieces of this year’s pumpkin.

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.

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.