This is a video to show you How to use ALL of a pumpkin without wasting anything! INSTRUCTIONS BELOW…

I made this video, as wanted to help educate people NOT TO WASTE ANY PART of a pumpkin. As I see pumpkin contents & jack o lantern everywhere outside homes & people are THROWING away the edable insides!!!! Seeds and pumpkin pulp!! I took the photos, & with some help from my husband made this. I hope you enjoy! & get 3:4:1 buying your next pumpkin!!

Esme & Michael Traverzo

- Carve a pumpkin design for your home, for halloween
- Bake a pumpkin Pie for the holidays & thanksgiving
- Roast delicious fresh pumpkin seeds, all from your home

Step 1: Carve your pumpkin
Equipment: Sharp knife, metal tablespoon & 2 bowls (for flesh & seeds).
Cut open the pumpkin by cutting a circle at the top with a sharp knife. Scoop out seeds &strings (aka ‘guts’ this is only waste). Use a strong spoon to scrape the walls (aka ‘flesh’) to make pie.

Step 2: Roasting the Pumpkin Seeds
Ingredient: Raw Seeds, Water, olive oil & Salt (seasoning, if desired)
Equipment: Pan, Measuring cup, colander, oven mitts, tbs measure, baking tray, timer & cooling rack.
Rinse pumpkin seeds in a colander under water & separate any extra guts.
Measure your seeds MEASUREMENTS: Add 2 cups of water & 1 tablespoon of salt = every half cup of pumpkin seeds, in saucepan. Bring the salted water & seeds to a boil. Simmer for 10 mins. Remove from heat & drain.
Preheat the oven to 400°F. Coat the bottom of a baking sheet with TBS olive oil. Spread the seeds out over the roasting pan in a single layer,& toss them to coat them with the oil on the pan & add extra seasoning. Bake on the top rack until the seeds begin to brown, 20 minutes, may take much longer if the seeds are still damp. Keep an eye on them. When lightly browned, remove & let cool on a rack. Can crack shell or eat whole.

Step 3: Carve your Pumpkin Pattern
Equipment: pencil, sharp knife, paper, spike tool, drill (& drill bit sizes), & a tea light.
Have fun with ANY design! Draw anything on paper, even your childs drawing & transfer onto the vegetable, with a spike tool. We used a drill for the 1st time, instead of a knife, for a different look. Have fun, but be careful!! WARNING: Never leave a naked flame unattended or left with children!

Step 4 (5): Pumpkin Pie | Ingredients & Equipment
2 cups of pumpkin pulp purée
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 Pre made Pie Crust

Equipment: Measuring cup, colander, measuring spoons, oven mitts, timer, large bowl, whisk, spoon, spatular & cooling rack.

Step 5: Pumpkin Pie | Instructions
Preheat oven to 425°F
Here you need your scooped pumpkin shavings & inside the lid. Chop lid into cubes, the rest of the shavings are ready to be steam or boil into pumpkin pulp. This won’t take very long, as its so thin already. Strain in colander, it should now be very orange & smooth.
Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Mix all together until incorporated & smooth.
Pour into pie shell
A (random) Pie Crust Recipe Link: https://www.chow.com/recipes/10746-basic-pie-dough
Bake at 425°F. After 15 mins reduce the temperature to 350°F. Now bake for 40-50 mins. TA-DA!!!

Happy Thanksgiving & have a safe Halloween!!!