Don’t throw out that Halloween Pumpkin just yet! Turn it into great Gluten-Free food.

Make the most of your Halloween pumpkin! It not just a decoration, it’s also great to eat. If you didn’t carve out your Jack O’ Lantern, you have a perfectly healthy pumpkin ready to be turned into a GF food.

Here are some ideas to get the most out of your pumpkin!

Pumpkin Filling

Preheat oven to 375 degrees.

Wash pumpkin and remove stem

Using a serrated knife cut your pumpkin in half.

Remove seeds and stringy fibers, place the seeds in warm water to clean

Place seeds on paper towel and set aside.

Then place the two halves of the pumpkin on a cookie sheet: cut side down.

Bake for 40- 45 minutes, then let them cool so you can easily handle them

With an ice cream scoop or large spoon, scoop out the inside of the pumpkin

Place in the freezer and use at Thanksgiving to make your favorite gluten free pumpkin pie recipe.

 Pumpkin Seeds 

Here are a couple of ways you can roast pumpkin seeds:

Using salt:

Preheat oven to 350 degrees

Place seeds on a cookie sheet and sprinkle with salt.

Using butter:

Melt butter (goat or cow), then pour into a large mixing bowl.

Then add seeds, salt (to taste); toss to cover the seeds with the salt and butter mixture.

Place seeds on a cookie sheet and bake until golden brown. (approx 30 minutes)

Or, if you prefer Oil instead of butter:

In a large bowl place one to two tablespoons of either raw organic unfiltered coconut oil or Olive oil and sea salt.

Toss the seeds in the bowl to cover them with the oil and salt.

Place on cookie sheet and bake until golden brown (approximately 30 minutes)

Once they are out of the oven and still hot, have some fun and experiment. Try some cayenne pepper or hot sauce on them for a kick. You really can’t screw them up. So you might as well have some fun!