As a struggling adult, I have not really attempted the “holiday” thing. I don’t feel like I have the time, money, energy or grownup-edness to be one of this real adults who transforms their life around each holiday.
I love carving pumpkins.
I wonder if it’s like liverwurst – you have to have grown up with it to truly love it (I also love liverwurst). But OMG I love it. I love picking out my pumpkin.
This year, Mr. Juris Doctor and I went with a Mario theme.
Of course, at the end of the fun, though, you’re left with a big pile of goop (and not the Gwyneth Paltrow kind).
Why do I care about pumpkin goop?
Lately, I’ve been trying to think of small ways to reduce waste. Like making your bed, small steps are manageable and maybe, possibly, can even lead to large steps down the road.
You’re so right. I mean, I doubt that leftover pumpkin goop is really making a major impact on the health of our planet. But right now, pumpkin goop is about all I can handle when it comes to saving the world.
Turns out, it’s pretty easy to use all your pumpkin goop.
Healthy or unhealthy, however you please, you can make yourself a little snack with those leftover seeds. (hey! That rhymes!)
Preheat your oven to 300 degrees
Collect the seeds
Separate the stringy stuff from the seeds. Don’t throw either away! It takes a minute to dig out all the seeds intertwined in your pumpkin goop (ok, can we call it PG from now on?). But put on some Real Housewives on Hulu (currently working my way through Atlanta) and in just a few minutes you’ll be done.
Make ’em tasty
Here’s the fun part. You can get creative.
The basic recipe is 2 teaspoons of melted butter and 1 tablespoon of salt for about 1 1/2 cups of seeds.
You can go crazy.
You can use olive oil, coconut oil, ghee…
The point is that you want your seeds to have just a little something to hold on to your flavor.
Oh did I say flavor? Because yeah, you can use salt or…
pepper, or salt and pepper, sugar, cinnamon and sugar, cayenne pepper, powdered garlic…
There are so many amazing recipes out there. Try them all or just have fun making your own!
Cook It Up
Once you’ve chosen your topping, just pop those babies in the oven for about 45 minutes.
I, of course, went all sweet. And Mr. Juris Doctor went savory. Awww.
Remember in the Two Ingredient Pumpkin Cake recipe, one of the ingredients is a can of pumpkin puree?
I know you’re going to be shocked by this, but it turns out that pumpkin puree is made from…pumpkins!
Now that you’ve picked out all your seeds, all that should be left is a hearty, squishy pile of PG. Guess what? That goop is secretly crying out to you “Make me into puree!”
Don’t worry little goop. We will.
Preheat your oven to 325 (or hell, if you’re making seeds, just use that)
Heat Your Goop
Stick your seed free goop onto a baking sheet. Sprinkle with a little salt, cover with foil and stick it in the oven. Since it’s already ripped up from scooping out your pumpkins, it’ll cook pretty fast. After about 30 minutes it should be pretty hot and steamy. If it isn’t, leave it in a little longer. You don’t want it to burn though.
Mush Your Goop
When it’s hot to trot, take it out of the oven and dump it into a blender. Hit the big button that makes your blender go. Leave it on until everything turns to soup.
Fab! You have puree! You can use this puree for all sorts of things – like pumpkin pie, pumpkin bread and of course, two ingredient pumpkin cake. Or you can give it to your Mom or that co-worker who loves to bake and be like – here! Do something with this. I did my part.
Congrats to you on using all of your pumpkin. Well, except for the part that you carved which will get moldy and eventually end up in the garbage. If anyone knows how to repurpose moldy pumpkin…I’m…not sure I want to know.
Now go bake and save the planet, you adult!