10 Uses for Your Pumpkin

2. Rethink the seeds

Tip #2: Do something different with your pumpkin seeds this year, and whip up some tasty (and super-simple) pumpkin brittle. Photo: Flickr/Dana Moos

Once you separate the seeds from those stringy guts, the first thing that probably comes to mind is toasted pumpkin seeds. Toasted seeds are a tasty fall classic, and they’re super quick to make (just pop them in the oven with a little oil). But why not give the family a pleasant surprise this year and do a little more with your pumpkin seeds?

Check out this delicious (and surprisingly simple) recipe for pumpkin seed brittle, courtesy of Joy of Baking writer Stephanie Jaworski. If you’re already on sugar-load from Halloween, try using toasted seeds to give some crunch to salads or your favorite savory breads.

3. Floating pumpkin candles

If you’re wondering what to do with all those small decorative pumpkins, you’re not alone. These little guys can be very difficult to reuse, as the flesh inside is pretty tough and not very good for eating. To use every bit, take a note from craft maven and Care2.com writer Annie B. Bond – who transforms these fall classics into chic floating candles.

As she explains in her basic tutorial, Bond traces the outline of a nontoxic votive candle on the top of each tiny pumpkin. Then, simply use a paring knife to carefully cut around the outline so that the votive candle fits snugly inside. Fill a bowl with water, light the candles and float the pumpkins on top for a cute and classy centerpiece.

4. Enjoy a sweet pumpkin latte

Pumpkin spice lattes and coffees are all the rage in the fall months. But don’t spend $5 at those pricey coffee chains. Make a yummy pumpkin drink yourself using some of your homemade puree! For a basic coffee drink, combine a tablespoon of pumpkin puree with a little brown sugar, pumpkin pie spice, nutmeg, cinnamon and cloves, and stir it into your morning cup. You can also use the same combo to spice up your favorite hot chocolates and teas.

For a latte so tasty you’d swear it came from a café, check out this barista-worthy recipe from baking guru and Sugar Crafter blogger Tracy. If you don’t have an espresso machine, sub in regular coffee instead.