4 Ways To Use Leftover Pumpkin

Wondering what to do with all that leftover pumpkin now that Halloween’s come and gone? Here are a few tips to put those gourds to good use once the festivities are done.

“Pumpkin pie is one of our bestsellers. I use fresh pumpkin for the filling, and I caramelize the seeds to top our pie and mix into our granola. I even use pumpkin pulp and skin to make peanut-butter dog biscuits for our customers’ dogs. Nothing goes to waste.” — Alienor Clot, pastry chef at Montreal’s Rustique Pie Kitchen

1. Make chutney

Turn your leftover pumpkin into chutney. This original recipe is simple, delicious and freezes well.

2. Purée it

Pumpkin purée is perfect in desserts like tiramisu, cakes and muffins. You can also use it to spice up pancakes or porridge at breakfast.

3. Roast it

There’s no recipe required for roasted pumpkin with cilantro:

  • 4 cups cubed pumpkin
  • Olive oil, salt and pepper
  • 40 minutes in the oven at 400°F (200°C)
  • Add roasted pumpkin seeds, chopped fresh cilantro and green onions

4. Use the seeds

Roast them in the oven with oil and your choice of spices (such as curry or garam masala) for a super-snack. You can also make a pesto to dress up pasta dishes, sandwiches and salad dressings.