That is a question that many people may ask once they have gutted out all the insides of a pumpkin.
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It would seem to be a shame to waste all the internal part of a pumpkin, especially when you can create some lovely sweet or savoury treats with them. Whilst pumpkins are a fun activity with the kids to carve out ghouls and ghostly figures, the innards are actually a really tasty and healthy food option. Whilst people typically make pumpkin soup or pumpkin pie, there is a lot more you can make with it, and we’ve got some ideas for you. So make sure you keep a large bowl to the side and throw in all the pumpkin goodness, and save it for a later.
WARNING: We’re sure you all know but pumpkin getting is messy business so keep some kitchen wipes ready, as well as hand wipes for the carving.
Pumpkin seed pesto:
This is a twist to the all-time favourite and a winner on the October menu.
- 2 cups of unsalted hulled (green) pumpkin seeds
- 6 Tablespoons extra-virgin olive oil
- ¼ teaspoon fine sea salt
-1/4 cup water
-2 tablespoons of fresh lemon juice
-3 cloves of garlic
-1 cup of roughly chopped fresh coriander (cilantro)
Heat your oven to 375°F / 190°C. Toss pumpkin seeds with 2 tablespoons of oil and salt, and spread them out on a tray with a baking sheet. Put them in the oven to roast until they are puffed, about 10/15 minutes. Take them out and let them cool off.
In a food processor, combine the seeds with the rest of the ingredients until it forms a paste. Spice it to taste with some salt and pepper. Put it in a jar or covered bowl and put it in the fridge until it’s ready to use.
Pumpkin seeds are loaded with nutrition and make a great snack.
- Pumpkin seeds
- Olive oil
- any other spices you want, such as cumin, paprika or chilli powder.
Preheat the oven to 400°F / 200°C, then rinse the seeds you scraped out, removing the strings and flesh. Put them in a colander and wash with water so the seeds are clean. Place them in a saucepan with well salted water and simmer for 10 minutes. Strain them and put them in a roasting tin coated in olive oil. Toss them around in the oil to coat them, if you want to spice them up, add some of your chosen spices now. Roast until the seeds begin to brown, 5-20 minutes depending on the size, make sure you keep an eye on them to avoid over toasting. Take them out and let them cool all the way down and enjoy!
A nice side dish and great for baking.
- A pumpkin
Peel off the skin on the pieces you cut out the pumpkin, and carve out some more flesh with a scoop if needed. Cut it into chunks and place in a saucepan. Bring it to a boil and let it simmer for about 20 minutes, or until the pumpkin is tender. Strain the water off, and use a potato masher or a food processor until pureed. If you are eating this as a side dish, add some butter, cinnamon and nutmeg to taste and spice it up. If not, cool it off and put it in the fridge if you are using it within the next day or two, or deep freeze it to save for later, maybe for the Christmas pumpkin pie or…
Homemade Pumpkin Spice Latte:
Yes, you can make this yourself!
- 2 cups milk
- 4 tablespoons pumpkin puree
- 2 tablespoons of white sugar
- 2 tablespoons vanilla extract
- ½ teaspoon pumpkin pie spice
- ½ cup espresso / strong coffee
- Optional whipped cream
Add the milk, pumpkin puree, sugar and spice to a small saucepan over medium heat. Bring to the boiling point and remove from heat. Add the mix to the blender, and blend on high until you can see that the milk begins to froth. Split the mix in two mugs then slowly add the coffee down the side. Top it with the whipped cream and sprinkle with some more pumpkin spice.
What’s your pumpkin favourites? Tell us on Twitter @WeLoveWipes