Artful Ways to Dispose of your Pumpkins

Did you know that 1 billion pounds of pumpkins are grown in the US and the majority of them go to waste after the holidays in landfills (when we set them on the curb with the trash)? And did you know that they become harmful methane gas when sent to our landfills to decompose?
Here are some artful and thoughtful ways you can get rid of your pumpkins without adding more methane gas to our world…

Eat It!

Scoop out the seeds and roast them on a pan with a little olive oil and salt and pepper until they are crunchy and you can pop them in your mouth for an afternoon snack or top your salad with them.

Next, quarter the pumpkin, lay it skin-down in a baking dish filled with about a cup of water and bake for 30-45 minutes at 400 degrees F. A knife should be able to cut into the pumpkin’s flesh easily. Remove the roasted pumpkin from the skin and process in a food processor until smooth.

Bury It!

Let the earth enjoy the nutrient rich pumpkin and throw it in your back yard dirt to compost it or bury it in your planter boxes to let it feed your bulbs and spring flowers to be planted!

Plant It!

If you haven’t carved it yet, you can turn it into a beautiful fall planter for Thanksgiving!

First cut the top off and remove the seeds. Then drill a small hole in the bottom for drainage. Fill the pumpkin with potting soil and plant your favorite seasonal plants and keep it outside for a few more weeks or something fun for your table decorations!

Bake Pumpkin Chocolate Chip Cookies!

Here is our favorite recipe:

2 cups flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 heaping teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cloves

2 eggs

1 cup sugar

1/2 cup oil

1 cup pumpkin puree

1 teaspoon vanilla

1 1/2 cups chocolate chips

1. Mix together all dry ingredients (I usually go heavy on the spices)

2. Beat eggs oil and sugar until well combined

3. Add pumpkin and vanilla

4. Slowly add dry ingredients

5. Stir in chocolate chips

Bake at 325 for 16 minutes on a greased cookie sheet.

Yum!