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Ridiculously Awesome Ideas for Leftover Pumpkin Innards

Check out these recipes and activities you can use to recycle those pumpkin guts you aren't sure what to do with.

Ever wondered, mid-carving, the number of creative possibilities pumpkin innards hold? Whether you have or you haven't, Patch has and we've done some research on our favorite uses for pumpkin innards, or as we like to call them, pumpkin guts.

Before reading any further, remember to purchase your pumpkin from one of the local markets, such as Jam's on Clearwater-Largo Road. (Note, the cooking pumpkins are usually labeled as pie pumpkins.)

Have a favorite pumpkin patch? Let us know in the comments

Food is probably the first idea, but what kind? Here are some delicious recipes for pumpkin innards and pumpkin seeds:

To get started, separate the pumpkin seeds from the string-like pieces. Then, you'll want to steam the stringy pulp substance in a pot of water for at least 30 minutes. After that, put the mixture in a food processor before bagging it up for the freeze.

Now, you're ready for one of Yeager's many famed pumpkin delicacies:

Pumpkin Cider Bisque

Ingredients: 2 tablespoons butter, 2 tablespoons of flour, 2 cups of whole milk, 2 cups cider, 1 cup pumpkin puree

Instructions: Melt the butter and stir in the flour before slowly stirring in the milk. Stir constantly until a thickened, cream consistence is achieved. Next, add the puree and then add the cider, a little at a time. Once well blended, add salt and pepper for seasoning. 

Pumpkin Milkshake

Ingredients: 1 cup vanilla ice cream, 1/4 cup milk, 4 tablespoons pumpkin puree

Instructions: As soon as your pumpkin guts cool (before you bag them up- see above), blend the ice cream, milk and puree into a chilling mix. Add one or all of the following for seasoning: pumpkin spice, vanilla or nutmeg.

For more pumpkin recipes from Yeager, click here.

Pumkin Gut Bread

Ingredients: 2 cups fresh pumpkin guts (separate the seeds from the stringy material), 3 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoon salt, 2 teaspoons cinnamon, 2 teaspoons nutmeg, 3 cups sugar, 4 eggs (beaten), 1/2 cup water, 1 cup vegetable oil, 1 cup chopped pecans

Instructions: Preheat your oven to 350 degrees. Start off with a large mixing bowl filled with the flour, soda, salt, cinnamon, nutmeg and sugar. Add the eggs, water, oil and pumpkin. Stir it all together until it is blended well. Add the nuts and stir them in well. Pour into two 9×5″ loaf pans before baking for one hour. 

For more recipes from EatingRichly.com, click here.

Ingredients: pumpkin seeds, salt, olive oil, water

Instructions: Preheat your oven to 400 degrees. Take the pumpkin seeds (separated from stringy substance) and wash them thoroughly. Add the seeds to some water (2 cups of water to every 1/2 cup of seeds) before adding salt into the mix (1/2 tablespoon of salt to every cup of water). Bring the seeds to a boil and then drain and let them cool. Spread a tablespoon of oil over the roasting pan and then add the seeds. Let the seeds bake for 10-20 minutes, on the top rack, until they are browned to your liking. 

For more recipes from SimplyRecipes.com, click here.

  • Who is a better resource for pumpkin innards use than the creative queen, Martha Stewart? Try this pumpkin seed trail mix of hers for tasting:

Ingredients: 1 cup raw pumpkin seeds, 1 tablespoon extra-virgin olive oil, coarse salt, 1/2 cup large unsweetened coconut flakes, 1/2 cup whole almonds (toasted), 1/2 cup dried cranberries, 1/4 cup candied ginger (cut into 1/4-inch pieces)

Instructions: Preheat your over to 375 degrees. Combine the pumpkin seeds and oil on a baking sheet before seasoning with salt. Toast the pumpkin seeds until golden. Combine the toasted pumpkin seeds, coconut flakes, almonds and dried cranberries. Shake it up and enjoy.

For more from Martha Stewart, click here.

  • You won't want to eat these creative uses, but you will certainly want to try them out:

Mary Mazzoni of earth911.com lists a number of recycled uses for pumpkin innards.

Make a pumpkin planter. Just scoop some annuals from a local nursery and plant them in your halved pumpkin shell. The pumpkin will compost provide a natural fertilizer for your plant.

Get pretty with a pumpkin facial. Vitamins A, C and E are found in pumpkin guts, which are good to ingest and use as a topical cream. Use five teaspoons of pumpkin puree then add three teaspoons of brown sugar before adding a tiny bit of milk. Blend it will and use it as a paste on your face. Avoid the eye area while applying and let it sit for about 20 minutes before washing your face thoroughly. 

For more uses of leftover pumpkin guts, click here.

Do you have some ridiculously awesome pumpkin gut recipes or craft ideas? Share them in the comments section below.

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