Gourd-for-the environment, I wish I could take credit for that statement but I lifted it from a recycling webpage.  Anyway, it turns out that filling up the landfill with your discarded and partially rotten pumpkins is actually a very bad idea.  Over 1.3 billion pounds of pumpkins end up in landfills each year, and when pumpkins rot in our landfill, they emit methane gas, which is 25 times more potent than carbon dioxide, and harmful for the environment.  Landfills are essentially built for storage and do not have enough oxygen to allow organic materials to decompose properly.  When organic materials don’t have enough oxygen to break down, they release the harmful gases. 

So, what do we do with the pumpkins and other Fall decorations  when it’s time to make way for the Christmas season?  

This is exactly how I found Pumpkins for Pigs!!  PFP’s mission is to reduce food waste in our communities by diverting viable foodstuffs, like pumpkins to farms, animal sanctuaries, and rescues for feed or compost.  The organization originated in Virginia but now operates 600 donation sites across 44 states.  That’s impressive.  North Carolina has over 29 donation farm sites.  You can find one near you by going to their website https://pumpkinsforpigs.org

It doesn’t have to be a pig farm;  of course, pigs are not the only farm animals that love nibbling on the pumpkin scraps.  If your pumpkin has not started rotting and has not been painted (the paint could be toxic) it is definitely a candidate for farm use.  Goats, chickens, pigs and even sometimes farm dogs enjoy the pumpkins, and they are filled with nutrients great for them.    

Pumpkins are a great addition to your compost pile;  here is where you can use your rotting or painted pumpkins.  Tossing pumpkins into your compost pile generally will result in a new pumpkin patch.  Be sure to clean away anything like candle wax or additional décor.  

Wildlife will enjoy your pumpkins too; if you have already carved up your pumpkin it has probably started to decompose, at this point, you won’t really want to cook it, but some great suggestions are to share with your wildlife friends;  

-If the base of your pumpkin is still intact, cut off the base and fill with bird seed for your feathery visitors.  Squirrels also like pumpkin seeds (and bird seed for that matter), filling the decomposing jack-o-lantern with bird seed might keep the squirrels away from your bird feeders.  

-Cut your decomposing pumpkins into smaller pieces and throw into wildlife areas, deer and rabbits will enjoy them and you can enjoy watching them.  

Pumpkins are loaded with nutritional benefits; this low-calorie squash is rich in potassium and loaded with beta-carotene (a powerful antioxidant), and its natural sweetness brings flavor to baked goods without any added guilt.

Pumpkin is an often-overlooked source of fiber, but with three grams per one-cup serving and only 49 calories, it can keep you feeling full for longer on fewer calories. This aids in weight loss as well because a fiber-rich diet seems to help people eat less, and thereby shed pounds.

Here are some recipes to try with your still healthy left over pumpkins.  

Spiced Up Pumpkin Seeds

2 cups fresh pumpkin seeds

2 tablespoons canola oil

1 teaspoon Worcestershire sauce

¼ teaspoon hot pepper sauce, more or less to taste

½ teaspoon salt

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

½ teaspoon paprika

In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce, and hot sauce.  

Combine the salt, cumin, cayenne and paprika, and sprinkle over the seeds and toss to coat.  

Line a 15 x 10 x 1 inch pan with foil, grease or spray the foil.  Spread pumpkins seeds in pan.  

Bake uncovered, at 250 degrees until lightly browned and dry, about 45-50 minutes.  Stirring occasionally.

Cool completely and store in an airtight container.  

Yields 2 cups, ¼ cup contains;  Calories 103, Fat 7g., Cholesterol 0mg., Sodium 158mg., Carbohydrates 99g., Protein 3g., Fiber 1g.    

Most pumpkin recipes call for a can of pumpkin puree, but if you have a pumpkin, you can make your own, here is a recipe I borrowed from The Pioneer Woman.  It is supposed to be the best.  

Make Your Own Pumpkin Puree

2 small or one large pumpkin

Select a couple of small sized pumpkins. Cut the pumpkin in half. Using a spoon or a scoop, scrape out the seeds and pulp from the center. You don't have to be too thorough with this.

Reserve all of the seeds in a separate bowl. Repeat until all the pumpkin pieces are largely free of seeds and pulp.

Place the pumpkin pieces on a baking sheet (face up or face down; I've done both) and roast in a 350°F oven until the pumpkin is fork-tender, 45 minutes. They should be nice and light golden brown when done.

Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill. 

Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is overly watery, you should strain it over cheesecloth or a fine mesh strainer to get rid of some of the liquid.)

Dump the pureed pumpkin into a bowl, and continue pureeing until all the pumpkin is done. 

You can either use this immediately in whatever pumpkin recipe you'd like or store it in the freezer for later use.

To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.  Yields 6 servings, depending on the size of your pumpkin.  Using the puree from scratch will give you a better flavor than the canned version.  

Crock Pot Pumpkin Butter

6 cups pumpkin puree

2 ½ cups light brown sugar, packed

2 cups apple juice

1 ½ teaspoon cinnamon

1 teaspoons pumpkin pie spice or I have used apple pie spice

1 dash salt

Add the pumpkin puree, brown sugar, apple juice, cinnamon, pumpkin pie spice, or apple pie spice, and salt. Stir until combined. Cover and cook on LOW for 4 hours or HIGH for 2 hours.

Stir once the pumpkin butter is done cooking. Cool on the counter for an hour before spooning into jars. 

Refrigerate for up to two weeks or place in the freezer for up to 6 months. If freezing, leave an inch of room at the top of the jars.

Yields 5 ½ cups, serves 24, each serving contains;  Calories 116, Carbohydrates 29g., Protein 1 g., Fat 1g., and Fiber 2 g.

Savory Pumpkin Chicken Tortilla Soup

1 cup red onion , chopped

1 teaspoon olive oil

1 pound Red New Potatoes , scrubbed and cut into bite-size pieces

2 cups frozen corn kernels

¼ cup Flour (gluten-free or regular)

6 cups low sodium chicken broth

2 cups shredded cooked chicken

2 cups pureed pumpkin, or 1 15- ounce can pumpkin   

1 canned chipotle pepper , diced

1 teaspoon adobo sauce (from the can of chipotle peppers)

¼ cup heavy cream

Salt and pepper to taste

Optional Garnish: crumbled bacon and torn cilantro leaves

In a medium skillet, heat the oil over medium high. Add the chopped onions and sauté until the onions are translucent. Set aside.

Add the potatoes and corn to the bottom of the slow cooker. Sprinkle with the flour and toss to fully coat the potatoes and corn. Spread evenly on the bottom of the slow cooker.

Add the sautéed onions evenly on top of the potatoes and corn, followed by the chicken.  

Combine the broth and the pumpkin; gently stirring to combine them. Top with the chopped chipotle pepper and adobo sauce in the slow cooker.

Cook on high between 4-6 hours until the potatoes are soft. Stir in the cream. Salt and pepper for taste. Add garnish if desired and serve.

Garnish with crumbled bacon and torn cilantro if desired!

Yields 10 cups, each serving contains;  Calories 201, Carbohydrates 22g., Protein 12g., Fat 17., and Fiber 3 g.