Most of us are going to have to scoop 1,2 or 3 pumpkins before Sunday.  Instead of throwing the insides out, save everything!  I have posted 2 recipes so you don’t allow the pumpkin to go to waste. These recipes are from Canadian Living.  Enjoy!

Toasted Pumpkin Seeds

Preparation time: 5 minutes.

Cooking time: 35 minutes.
This recipe makes 16 1 tbsp (15 mL) servings


2-1/2 2-1/2cups cups(625 mL) (625 mL) fresh pumpkin seedpumpkin seeds

2 2tsp tsp(10 mL) (10 mL) olive oil
1/2 1/2tsp tsp(2 mL) (2 mL) salt
1/2 1/2tsp tsp(2 mL) (2 mL) smoked paprika


  • Rinse pumpkin seeds; dry thoroughly with towel. Spread on baking sheet; drizzle with oil and toss to coat. Sprinkle with salt and paprika; stir.
  • Bake in 300°F (150°C) oven, stirring several times, until golden, about 35 minutes.

Nutritional Info

per 1 tbsp (15 mL) : about –
calories 52
protein 2 g
total fat 5 g
saturated fat 1 g
carbohydrates 2 g
fibre trace
cholesterol 0 mg
sodium 73 mg
potassium 71 mg

% RDI: –
iron 9%
vitamin A 1%
folate 2%
Pumpkin Gnocchi
Preparation time: 20 minutes.

Cooking time: 10 minutes.
This recipe makes 8 servings


1/3 1/3cup cup(75 mL) (75 mL) butter
1/4 1/4cup cup(50 mL) (50 mL) pine nutpine nuts

12 12fresh sage leaffresh sage leaves

2 2cups cups(500 mL) (500 mL) roasted pumpkin purée or roasted squash purée, (see Perfect Puree,


1/2 1/2cup cup(125 mL) (125 mL) grated Parmesan cheese

1 1eggeggs

1 1tsp tsp(5 mL) (5 mL) salt
1/4 1/4tsp tsp(1 mL) (1 mL) ground nutmeg

3 3cups cups(750 mL) (750 mL) all-purpose flour, (approx)


  • Gnocchi: In large bowl, stir together pumpkin purée, Parmesan cheese, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups (500 mL) of the flour. Stir in enough of the remaining flour, 1/4 cup (60 mL) at a time, to make soft, sticky dough that pulls away from bowl but still sticks to spoon and fingers.
  • On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter into 3/4-inch (2 cm) diameter rope. With sharp knife, cut each rope diagonally into 3/4-inch (2 cm) pieces.
  • In large pot of boiling salted water, cook gnocchi, in 2 batches and stirring gently, until floating; about 3 minutes. Using slotted spoon, scoop onto large serving platter.
  • Meanwhile, in large skillet, melt butter over medium heat; cook pine nuts until lightly toasted and butter just begins to brown, about 2 minutes.
  • Add sage leaves; cook until fragrant, about 30 seconds. Scrape over gnocchi; toss to coat

Additional Information:

Perfect Puree
  • When choosing a cooking pumpkin, look for sugar pumpkins. These little gourds are firmer and sweeter than those grown for jack-o’-lanterns. The roasting time will vary depending on the size and age of the pumpkin or squash.
  • Halve and seed pumpkin or squash. Prick skin all over with fork. Roast, cut side down, on rack on foil-lined baking sheet in 350°F (180°C) oven until flesh is browned and tender, 60 to 75 minutes. Let cool. Scoop out flesh and puree in food processor. Refrigerate in airtight container for up to 48 hours or freeze for up to 3 weeks.
  • 2 lb (1 kg) sugar pumpkin yields about 1-3/4 cups (425 mL) puree.
  • 2 lb (1 kg) butternut squash yields about 2-1/2 cups (625 mL) puree.
Nutritional Info

Per each of 8 servings: about –
calories 325
protein 9 g

total fat 14 g

saturated fat 7 g

carbohydrates 42 g

fibre 3 g

cholesterol 49 mg

sodium 710 mg

potassium 222 mg

% RDI: –

calcium 9%

iron 24%

vitamin A 129%
vitamin C 3%
folate 49%