3 recipes from 1 pumpkin

Don’t limit pumpkins to jack o’lanterns! The brightly colored squash lends itself (each and every part of itself) to the nose-to-tail approach. Or in this case skin-to-seed. Here are three recipes that incorporate the entire pumpkin minus the stalk.

…although it could make for a nice centerpiece on your dining room table.

Three recipes for one pumpkin

Choose a pie or sugar pumpkin, the smaller, deeper orange in color variety. Not only a more manageable size to breakdown, they also deliver better on flavor and structural integrity than their carve-able counterpart. Pie or sugar pumpkins are found in the produce aisle of most grocery stores.

Roasted Pumpkin Seeds

  • 1 pie or sugar pumpkin
  • smoked paprika, cinnamon, or spice of choice (either savoury or sweet)
  • salt
  • pepper
  • olive oil


  1. Preheat the oven to 350 F.
  2. Cut the pumpkin down the middle and scoop the seeds and attached stringy flesh into a bowl of water. Set aside the rest of the pumpkin for the puree recipe below.
  3. Work the seeds between your hands, removing them from the stringy flesh. (Patience is key!) Once cleaned thoroughly dry the seeds using a cloth or paper towels. Drain the stringy flesh and set aside for the puree recipe below.
  4. Sprinkle the seeds on a lined baking sheet and toss with enough smoked paprika, salt, pepper and olive oil to evenly coat them.
  5. Prepare the first two steps of the puree below.
  6. Bake on the top rack (with the wedges for the puree on the bottom rack) until lightly browned (approximately 15 to 20 minutes), stirring occasionally throughout baking without opening the oven too wide for too long and allowing the temperature to drop.
  7. Enjoy as a snack or as a textual additional to other dishes like the Triple Pumpkin Salad below.

Homemade Pumpkin Puree

  • 1 pie or sugar pumpkin, seeds and stringy flesh removed
  • smoked paprika, cinnamon, or spice of choice (either savoury or sweet)
  • salt
  • pepper
  • olive oil


  1. Slice the pumpkin into 1-inch wedges, removing the stalk. Lay the wedges on a lined baking sheet, rind side down, and season with enough smoked paprika, salt, pepper and olive oil to evenly coat them.
  2. Bake on the bottom rack (with the seeds on the top rack) until a fork easily pierces through the flesh (approximately 45 to 60 minutes).
  3. Once baked, allow to cool before pureeing half the wedges with the stringy flesh saved from the seed recipe above until smooth in a food processor, blender or piece-by-piece with a hand blender, adding more seasoning as desired. Set aside the remaining wedges for the salad recipe below.
  4. Enjoy as a snack or use as you would applesauce in oatmeal, smoothies, baked goods or salad dressing like in the Triple Pumpkin Salad below.

Triple Pumpkin Salad

  • olive oil
  • balsamic vinegar
  • mustard
  • pumpkin puree
  • salt
  • pepper
  • red onion, finely diced
  • brown rice, cooked
  • kale, leaves roughly and stalks finely chopped
  • corn, canned, frozen or cut off the cob
  • pumpkin seeds
  • pumpkin wedges, chopped into bite-sized pieces


  1. Make the dressing. Whisk together a 2:1 ratio of oil and vinegar with a teaspoon (or more!) of mustard and puree and a sprinkle of salt and pepper in a large bowl.
  2. Add the onion, rice, kale, corn, seeds and wedges to the bowl and, using your hands, mix until thoroughly dressed. Use your own judgement adding as much or as little of each ingredient according to personal taste and depending on the amount of desired servings.
  3. Allow to sit for a minute or two in order for the kale to absorb the dressing and serve.