I absolutely love the fall, and wherever fall goes, pumpkins follow. Every fall I look forward to seeing the bright, cheery orange fruit lining store fronts and homes’ door steps, and I patiently wait to carve a pumpkin of my own.

This year, we decided to pick our own pumpkins. We visited the local pumpkin patch later in the season, so most pumpkins had dried and fell off their vine by the time of our arrival. But hey… no vine, no problem! We still had a wonderful time walking through the fields and picking out the perfect pumpkin. (And I have to say the jack-o-lantern came out pretty cute!)

Pumpkins are adorable for decorating and they give an instant autumn feel, but these little fruits are so much more! Pumpkins can last several weeks indoors (out of direct light), so they can be used temporarily as decor then made into a nutritious treat.

From one pumpkin, you can make:

Roasted Pumpkin Seeds: Wash seeds and place on rimmed baking sheet. Drizzle with olive oil and your preferred seasoning. Bake at 300°F for 45+ minutes until seeds are golden brown. Shake baking sheet to move seeds around every 15 minutes or so.

Softer Baked Pumpkin Seeds: Wash seeds and boil in salt water for 10 minutes. Drain water, blot seeds dry with a paper towel and place on rimmed baking sheet. Drizzle with olive oil and salt and bake at 325°F for 10 minutes.

Homemade Pumpkin Puree: Cut pumpkin in half, scoop out seeds and stringy pulp. Place pumpkins cut-side down on baking sheet and bake at 350°F for 45 minutes or until tender. Remove from oven and remove pumpkin skins. Blend baked pumpkin in food processor or in a bowl by hand. Freeze in ziplock bags until ready for use to make pies, breads, cakes, etc.

What’s your favorite fall recipe?
What’s your favorite way to use pumpkins?

{ shared on Finding Beauty }