“Pumpkin pie is one of our bestsellers. I use fresh pumpkin for the filling, and I caramelize the seeds to top our pie and mix into our granola. I even use pumpkin pulp and skin to make peanut-butter dog biscuits for our customers’ dogs. Nothing goes to waste.” — Alienor Clot, pastry chef at Montreal’s Rustique Pie Kitchen
1. Make chutney
Turn your leftover pumpkin into chutney. This original recipe is simple, delicious and freezes well.
Jar Mixes and Ketchup
2. Purée it
3. Roast it
There’s no recipe required for roasted pumpkin with cilantro:
- 4 cups cubed pumpkin
- Olive oil, salt and pepper
- 40 minutes in the oven at 400°F (200°C)
- Add roasted pumpkin seeds, chopped fresh cilantro and green onions
4. Use the seeds
Roast them in the oven with oil and your choice of spices (such as curry or garam masala) for a super-snack. You can also make a pesto to dress up pasta dishes, sandwiches and salad dressings.