Ten Uses for a Pumpkin


Our yard is looking like a pumpkin farm these days, and that has me thinking of ways to use all that pumpkin yumminess.

1.  Of course there is the gold standard:  homemade pumpkin pie.  Here’s a paleo version that I’d like to try.

Homemade pie

2. While I’m going to all the trouble of chopping up a pumpkin for pie, I always freeze some puree in 2 cup portions in ziplocks.  That makes it easy to make  Cranberry Pumpkin Bread any time I want.

Cranberry Pumpkin Bread

3. The more adventurous types might enjoy Pumpkin Wat, an Ethiopian recipe that features cubed pumpkin.

4.  I’m looking forward to making this Pumpkin Peanut Butter Dip featured on A Night Owl Blog.

Pumpkin Peanut Butter Dip

5.  One of the most creative uses for a pumpkin that I’ve ever seen has got to be the train track that Jessica Peterson helped her son build on several pumpkins using wooden track and golf tees.  I think my youngest kids would have a blast trying this with their little nephews.Pumpkin Train

6.  These Pumpkin Drop Donuts look altogether fabulous.  Too bad they’re not gluten free.  I might try them with gluten free flour mix, just for kicks.

Pumpkin Drop Donuts

7.  This Coconut Curry Pumpkin Soup  from Love and Lemons is another recipe on my list to try with my pumpkin bounty.  So very pretty!

Pumpkin Soup

8. These Grain Free Dairy Free Pumpkin Pancakes  from Natural Noshing look amazing!pumpkin-pancakes

9. Here’s something I haven’t tried: Pumpkin Butter. It is from The Gracious Pantry, and I bet it’d be great on the pancakes above!
Pumpkin Butter

10.  And finally, here’s an adorable pumpkin man you can create as an addition to your fall decor.  I found him on Pinterest without a source link, but you can probably see how to do it.


PS- The picture at the top of the page was taken by my husband one year when we grew pumpkins next to our swimming pool, and he decided the easiest way to wash them was to toss them all in the pool.  That’s when he found out pumpkins float!  🙂  Happy fall!

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  1. And just in case you didn’t know – you can bake them whole. It’s so much easier than cutting/scooping first. This weekend I lined my oven with foil and crammed it full of pie pumpkins. Here’s where I first heard about this trick. http://heavenlyhomemakers.com/how-to-cook-a-whole-pumpkin-to-make-pumpkin-puree

    Also, my food processor started “squealing” after a few batches of puree. I decided to let it cool down and put the rest in my Vitamix. Wow! It made MUCH smoother puree. So if you have a good blender – give that a try as well.

  2. I would like to try the curry pumpkin soup, but I don’t have fresh pumpkins growing and I do have pumpkin puree in my pantry. Do you think the quantity of puree and fresh pumpkin would be the same? It sounds like it is just fresh pumpkin cooked down, which would seem to be the same as canned pumpkin, but I’ve so rarely used fresh pumpkin that I really don’t know.

  3. The pumpkin drops look amazing, let us know if you try them gluten free. I made gluten free donuts, http://13recipes4me.blogspot.com/2012/11/gluten-free-pumpkin-donuts.html, that were delicious!

  4. Love the train tracks! soo cute!

  5. One year, I baked a bunch pf pumpkins and other squash in the microwave. It was what the farmer woman told me to do instead of baking it. It was great, and easy. Place chunks in a glass baking dish, cover and cook till done.

  6. I freeze pumpkin puree in ice cube trays. Then I can easily pull out a cube or 2 and sneak it into whatever I am making. Pancakes, smoothies, muffins, brownies, spaghetti sauce, soups, etc. The kids never know!

  7. These recipes sound great on this cold winter night.