Every Part of the Pumpkin Is Useful (Here’s How To Use Them All)

Pumpkins are more than just pie and lattes — they’re full of possibilities! You can make use of all the parts of a pumpkin, from seeds to stems, for all kinds of seasonal projects.

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Carving pumpkins is only part of the fun! Beyond jack-o-lanterns, pumpkins offer all sorts of ways to reduce waste and make the most of the season. With this simple guide, you’ll find creative and sustainable ways to enjoy every piece of your pumpkin.

Pumpkin rind or peels

Let’s start with the outside of the pumpkin. This is one of the most versatile parts of the plant. There are many different ingredient swaps and ways to use the tough outer peel, from dog treats to soup and vegetable stock.

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Pumpkin skin chips

The easiest way to use pumpkin skin or peel is to make crispy chips. All you need is a baking tray, oven or air fryer.

Peel the pumpkin and cut the peel into bite-sized pieces. Then, toss the pumpkin peel in some olive oil and salt. Spread them out on a baking tray and either bake or air fry them at 355 F for 15-20 minutes.

For added flavor, try seasoning the chips with chili powder for a spicy kick, or sprinkle with cinnamon and sugar for a sweet treat.

Soup

Making pumpkin soup is a pretty popular way to cook with pumpkin puree. In fact, pumpkin soup with canned pumpkin is full of nutty and sweet flavors that are a perfect fall treat.

Cut the pumpkin peel into small pieces as you cook the soup, and let it cook with the rest of the ingredients. Puree it with an immersion blender or food processor when it's nice and soft. The pumpkin peel will give the soup more fiber and flavor.

You can also roast the peels first to add an extra depth of flavor. Roast them with a little oil and seasoning before adding to the soup, and save a few pieces for a crunchy garnish.

Dog treats

Pumpkin can also be an all-natural treat for your furry friend. When the peels are dehydrated, they become chewy, which is fantastic for dogs that love to gnaw on things.

The process couldn’t be easier. Peel the pumpkin into large pieces, leaving some flesh on them too. Lay them out on a baking tray, skin side down. Don’t add salt because dogs need unsalted treats. Then, bake them at 375 F for about 30-45 minutes.

To make these treats even more nutritious, consider adding a pinch of turmeric or a thin layer of unsalted, xylitol-free peanut butter. Turmeric is good for joint health, and peanut butter is a favorite among dogs.

Potpourri or simmer pots

Fill your home with classic fall scents. To do this, add pumpkin peel to either a simmer pot on the stove or dry the peel and mix it into tabletop potpourri.

The easiest option is a simmer pot. Fill a pot with water. Add cloves, cinnamon sticks, apples and pumpkin peels. Bring it to a low boil, then turn down the heat to lightly simmer. As it simmers, the aromas will fill the air.

Dried potpourri is another easy option, too. Fill a jar or mesh bag with a combination of ingredients, such as:

• Rosemary or sage.
• Cinnamon sticks or clove.
• Dried apple slices.
• Dried orange peel.
• Pine cones.
• Dried pumpkin skins.

Then, toss them with your favorite essential oil. The best ones are woodsy, like cinnamon, orange or fir. You can make it even more festive by adding star anise, cranberries, or nutmeg. You can also include dried pumpkin slices for extra texture and color.

Vegetable stock

This is one of the best ways to minimize food waste. Add all the peels and stem parts of vegetables to a pot of water. Bring it to a boil and let it simmer for about an hour. Then, strain the broth and keep it in an airtight container in the refrigerator.

To make your stock even more flavorful, add carrot tops, celery leaves, or mushroom stems. Freeze the stock in ice cube trays for convenient portions that can be added to sauces, soups, or stir-fries as needed.

Pumpkin flesh

The pumpkin flesh is the thick, orange part you scoop from a fresh pumpkin, and it’s incredibly versatile for cooking and baking. While it’s often cooked down into pumpkin puree for pies and cakes, you can also enjoy it in other forms. Whether you roast it, slice it into salads, or blend it into soups, there are countless ways to put pumpkin flesh to good use.

Salad

Roast some pumpkin slices and skip the puree this time. They look and taste incredible on top of a fall salad. A simple drizzle of vinaigrette pulls it all together, and a sprinkle of crumbled goat cheese or toasted seeds adds texture while highlighting the pumpkin’s natural sweetness.

Pancakes

Enjoy the flavors of fall for breakfast. Pumpkin pancakes are bursting with cinnamon, spice and everything nice.

For an extra twist, top them with a dollop of whipped cream or a drizzle of maple syrup. Add chopped nuts for a bit of crunch.

Cheesecake

Everyone loves pumpkin pie, but making pumpkin cheesecake takes it to a whole new level. Combining pumpkin puree with cream cheese, sugar and spices transforms the cheesecake into the ultimate fall treat. Serve it with a sprinkle of cinnamon on top or a caramel drizzle to bring out even more fall flavors.

Cake

Add pumpkin puree to whatever you’re baking for cakes, cookies and brownies. “We scoop out the pumpkin flesh to turn into pumpkin puree,” states Sarita Harbour from An Off Grid Life, “then freeze it for use in baking and cooking.”

Freeze it and save it to use in all sorts of baked goods. Pumpkin muffins and pumpkin cake are the most popular options. Brownies, cookies and cupcakes are great ways to use the puree.

Pumpkin seeds

As you carve your pumpkin, keep the seeds. They are delightfully crunchy and make a super simple snack. But what are some other ways to use pumpkin seeds? They taste perfect on top of a salad or baked into crackers.

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Seed crackers

Add pumpkin seeds to homemade seed crackers. They add texture, flavor and nutrition, and give the crackers the best little crunch.

These crackers taste delicious by themselves. Or top them with some cream cheese and fresh herbs for a fancy appetizer.

Roasted seeds

The most popular way to use pumpkin seeds is to season, roast and eat them as a snack. A handful of pumpkin seeds is the perfect little snack, especially for anyone who enjoys sunflower seeds or pistachios.

Flavor them in a variety of different ways. Make them sweet with some cinnamon and sugar. Toss them in pepper for spicy seeds. Or coat them in salt to keep things simple.

Salad topping

Sprinkling roasted pumpkin seeds on top of a salad is another way to use and enjoy them. Match the flavor of the seeds to the type of salad you’re eating. For example, a cinnamon-roasted seed is perfect for eating a fall salad.

Pumpkin stem

What about the pumpkin stem? Since it’s basically wood, it’s not edible. So, what can you do with it? There are two ways to use the pumpkin stem. Compost them or craft with them.

Compost

Composting non-edible parts of plants, like stems, creates nutrient-rich soil. Then, this soil is ready for use in herb or container gardens, all set to grow almost anything.

Crafts

There are a lot of home decor and fun crafts you can make with the stems, too. Cut and dry the stem, and then use it as the stem in a fake pumpkin. It will last for years. Or use it as a stamp for painting. The stem also makes the perfect tree trunk for DIY home decor trees.

Bird perches or feeders

Pumpkin stems can be repurposed into small bird perches or feeders. Attach the stem to a tree branch or a fence, and it’ll serve as a natural spot for birds to land. Or, glue it to a shallow dish, fill it with birdseed, and place it in your garden to attract feathered friends.

Use the entire pumpkin

Say goodbye to food waste. Don’t just carve a pumpkin for Halloween and then throw it away. Use the entire pumpkin in many different ways, whether for cooking or decorating.

The peel, seeds and flesh are all edible. Make savory crackers or sweet cheesecakes with them. The peels and stems are perfect for the compost bin, adding nutrients to the soil. No matter what you choose, there is something fun and delicious you can make with every single part of the pumpkin. It just takes a little creativity.

Portions of this article originally appeared on Food Drink Life.