Of course you’re going pumpkin picking this month, and you’ve already checked our scoop-list of where to pick your own.
As you’re carving away trying to create a Pinterest-worthy Jack-O-Lantern, whatever you do, don’t discard those seeds and all of that pulp. Because while they might look like a big messy pile of gunk and goo, a pumpkin’s insides can actually be used to make some pretty incredible snacks, entrees, and desserts.
The homemade, antioxidant-packed puree that you make with the pulp is superior to any of the canned varieties that you can purchase in a store. (This method of making puree works well.)
And once you’ve spent a little bit of time and effort preparing it, you can put the puree to good use in one of these Pumpkin recipes!
Super Soft Glazed Pumpkin Cookies
Roasted Pumpkin and Sweet Potato Pilau
Whole-Wheat Bread with Walnuts, Sesame, and Pumpkin Seeds
All-Natural Pumpkin Butter from Scratch
Spaghetti Squash with Creamy Pumpkin Sauce
Paleo Pumpkin Spice Muffins (NUT FREE)Â
