You have several options for eating pumpkins that you’re no longer using as decoration, just make sure they’re not painted.

🎃 Purée, for example, is a common way to use the fleshy insides:

Cut your pumpkin down the middle, scoop out the seeds and guts, and set them aside.
Place the pumpkin cut-side down in a baking dish with about a cup of water, and bake for about 90 minutes or until the flesh is tender.
Then, simply scoop out the flesh and puree it in a food processor. Once you’ve made your pumpkin purée, it’s ready for use in all your favorite pumpkin recipes, from pies to pancakes and soups.
Any extra can be stored in the freezer for several months.

🎃 Leftover guts can be used to make stock:

Separate the seeds from the guts and set them aside.
Place the guts in a pot filled with water and boil. You can add other unwanted vegetable pieces, like celery tips or carrot tops, to add more flavor.
Boil for about 30 minutes, or until the water begins to change color.
Strain your stock, putting aside the broth and setting the guts and vegetable pieces aside to be composted. Pumpkin stock is perfect for adding flavor to soups or casseroles, and you can freeze any extra for later use.

🎃 Finally, you can also eat the seeds after preparing them in the following way:

Rinse them thoroughly while you preheat the oven to 325°F.
Place them in a single layer on an oiled baking sheet, stir them around to coat them with oil, and bake them uncovered for 1 hour.
Add salt for a classic roasted taste, or if you have a sweet tooth you can sprinkle them with brown sugar and cinnamon before roasting or any other seasoning you like. Then bake the seeds, uncovered at the same temperature for 10 to 15 minutes more or until toasted, stirring once.
Store your roasted pumpkin seeds in a covered container at room temperature for up to a week.

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