Tis the season for pumpkin carving, Halloween costumes, and let's not forget - candy! Between visiting pumpkin patches and enjoying the autumn leaves, one of the last things that is probably on your mind is clogging your plumbing. While the autumn leaves are likely to clog your gutter, all of that pumpkin pulp and seeds can wreck some havoc on your pipes.
Carving pumpkins is messy business. It's one of those projects that little boys dream of and makes little girls squeal in disgust. After opening the lid of the pumpkin and scraping out the "guts" so to speak it's easy to push aside and forget about until you're pumpkin is fully carved. Sure, you can pull out the seeds and pop them in the oven, but what on Earth do you do with all that pulp?
Whatever you do - do NOT put it down your garbage disposal. Pumpkin pulp is a very stringy, slimy substance which hardens. If it hardens inside your pipes, it will stick inside and cause quite a clog.
So what's a person to do?
- Carve your pumpkin on newspaper away from your kitchen sink. Make a little counter space so that nothing finds it's way down your drain.
- We've already told you not to put the pulp down your sink - this should go without saying, but don't put it down the toilet either. Trust us - it's happened.
- Compost if you can! If you can't, just wrap up your newspaper once you're done and toss it in the garbage.
- Use it! There's plenty you can do with the insides of your pumpkin.
Toasted Pumpkin Seeds
2 cups seeds
1 tbsp. oil (corn or sunflower works well)
1 tbsp. butter
1 tsp salt
(You can add in other flavors like soy or chili powder to taste if you want to change it up!)
Separate the seeds from the pulp. No need to wash them, just pull the excess pulp off. The remnants of flesh on the seeds will help give them even more pumpkin flavor. In a bowl, coat the seeds with the oil, butter and salt. Spread and bake at 225F until the seeds are golden, crisp and dry (about 1 hour). Stir frequently to prevent scorching. Cool and enjoy!
Slow Cooker Caramel Pumpkin Pie (not pulp or seed related - just yummy!)
1 - 15oz Can of Pumpkin - 0r by all means make it fresh!
1 - 12oz Can of Evaporated Milk
3/4 C Sugar
1/2 C Bisquick Baking Mix
2 Eggs, beaten
2 Tbsp butter, melted
2 1/2 tsp Pumpkin Pie Spice
2 Tbs Vanilla
1/4 Cup (or to taste) Caramel Ice Cream Topping
Mix together all of the ingredients except for the ice cream topping in a large bowl. Place in a well sprayed 4 quart slow cooker. Cover and cook on low for approximately 6 hours or until the thermometer reads 160 degrees. Pour the caramel topping over the cooked pie in the slow cooker. Serve with whipped cream and additional caramel drizzle.
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