How to Use a Whole Pumpkin (From Skin to Seeds): 2 Ideas to Use Pumpkin’s Skin and Seeds!

It’s finally here—the month of the pumpkin! The season when we embrace everything orange, from pies to lattes. Everyone loves pumpkins, right? Well, maybe not the sticky, tedious process of gutting them. Scooping out the seeds and peeling that thick skin can feel like a workout, and all that waste! Hold up, why are you nodding? You’re not supposed to toss those parts away! Didn’t know you could use them? Well, read ahead to find out how to make the most of every part of your pumpkin.

Are Pumpkin Seeds and Skin Edible?

First things first: yes, pumpkin seeds and skin are totally edible! Pumpkin seeds, often called “pepitas,” are loaded with nutrients like magnesium and zinc, making them a snack that’s as healthy as it is crunchy. You can eat them raw, but they’re far tastier when roasted or toasted. And what about the skin? While you might think it’s too tough, once properly cooked, it becomes a crispy, savory snack that rivals your favorite chips. Just make sure the skin is cleaned thoroughly, and avoid consuming skins from decorative pumpkins or those that seem too fibrous and tough to chew. Stick to the edible varieties for a guilt-free munch!

How to Use Your Pumpkin Seeds

Pumpkin seeds are more than just an afterthought—they’re a crunchy, satisfying treat that can be transformed in a matter of minutes. After scooping out your seeds and giving them a good rinse to remove any lingering pumpkin pulp, dry them off well. Spread them evenly on a baking sheet, sprinkle with a pinch of salt, and roast at 150°C/300°F for about 30-40 minutes until they’re golden and crispy. You’ll be left with a snack that’s not only great for munching on its own but also perfect as a crunchy topping for soups, salads, or even yogurt. Want to get fancy? Add spices like paprika or cinnamon before roasting to take your seeds to the next level.

How to Use Pumpkin Skin

Now for the real surprise—pumpkin skin! Once you’ve softened the pumpkin in the microwave, peeling the skin becomes a breeze. Instead of throwing it away, slice it into bite-sized pieces, dry it out, and fry it to golden perfection in hot oil. The result? Crispy, salty pumpkin skin chips that are as addictive as they sound. These crunchy bites are perfect for snacking on their own or serving as a unique party appetizer. They’re like the gourmet, eco-friendly version of potato chips—who knew pumpkin waste could taste this good?

How to Store These Delicious Snacks

So, you’ve roasted your seeds and fried your skins—now what? If you’re not planning on devouring these snacks right away (though, let’s be honest, that’s a challenge), you can store them in airtight containers. Pumpkin seeds will stay fresh and crispy for up to a week at room temperature, or even longer in the fridge. As for the fried pumpkin skins, they’re best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container for up to 2 days. Just keep in mind they may lose some of that satisfying crunch over time, so be sure to gobble them up while they’re at their crispy best!