Every fall, we buy one pumpkin and challenge ourselves to use every single part of it, without wasting a thing. We started this tradition last year, and now it’s something we look forward to as a full day of cooking, experimenting, and tasting. There’s something exciting about working with just one pumpkin, and turning it into a delicious, fun, and cozy experience for all of us.

Last season was the beginning of our pumpkin day tradition, filled with homemade pie crusts, pumpkin carving, and Robin’s adorable curiosity. This is where it all started!

I love keeping things simple, and today, I’m excited to share with you some incredibly easy ways to make the most of pumpkin season. From homemade syrups to dog treats, these simple recipes will ensure that no part of your pumpkin goes to waste this fall.

We’ll start by making the key ingredient for all of our recipes: Homemade Pumpkin Puree!

How to Make Pumpkin Puree

Making your own pumpkin puree is surprisingly simple and so much better than the canned stuff! Here’s how we do it:

Step 1 Cutting and Cleaning the Pumpkin

Start by slicing your pumpkin in half. Use a sharp knife and take your time, because pumpkins can be a bit tough to cut through. Once it’s halved, scoop out the seeds and stringy bits. I prefer a spoon for this part, but Ian? He goes right in with his hands. No judgment here! And if you’re in the mood for a snack, don’t toss those seeds, roast them and, voila, you’ve got a crunchy treat.

Step 2 Baking the Pumpkin

Preheat your oven to 375°F (190°C). Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Bake for 45 minutes, until the flesh is soft when poked with a fork.

Step 3 Making the Puree

Once the pumpkin is cool enough to handle, scoop out the flesh and blend it in a food processor or blender until smooth. We used the ‘puree’ setting on our blender, but if yours doesn’t have that, no worries! I suggest blending on medium for about 15 seconds, then switch to high for 45 seconds, and that should do the trick. And there you have it, fresh, homemade pumpkin puree that’s ready to be the base for all our delicious recipes!

How to Make Pumpkin Pie Filling

Now that we’ve got our pumpkin puree, let’s make the filling for a classic fall favorite: pumpkin pie! Even though I made my crust from scratch last year, this time I went for a store-bought crust to keep things simple. But if you’re feeling ambitious, be my guest! Here’s the recipe I used last year for a homemade pie crust.

Instructions

• Preheat oven to 425°F (220°C).

• Whisk all the ingredients together until smooth.

• Pour the filling into your prepared crust, but don’t fill it to the very top, leave a little room to avoid any spills during baking.

• Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the pie is set. You’ll know it’s done when the center jiggles just a tiny bit, and it will continue to firm up as it cools. For extra reassurance, you can insert a sharp knife into the center (if it comes out clean, the pie is done).

• Serve right away if you can’t wait, but if you’re like us, refrigerate it and enjoy with a scoop of vanilla ice cream for the ultimate treat. Sure, whipped cream’s the classic choice, but trust me, there’s nothing better than a day-old pie with creamy vanilla ice cream on top. It’s perfection!
  

Homemade Dog Treats

Turmeric is a fantastic addition that Robin loves, but it’s hard to find store-bought treats that include it. That’s why making these treats at home is the perfect solution, easy, affordable, and packed with benefits. This combination promotes digestive health, immune support, anti-inflammatory properties, and contributes to a healthy coat and skin. The fiber and vitamins in the pumpkin and oats help keep their digestion balanced, while peanut butter makes it extra tasty!

Instructions

• Preheat oven to 300°F (150°C).

• Blend the oats into a fine flour.

• Mix all the ingredients until a sticky dough forms.

• Shape the dough using a cookie cutter or a knife.

• Bake for 25-30 minutes, depending on the thickness, until the treats are dry and hard.

Tips: Make sure to use plain, unsweetened peanut butter with no added sugars or xylitol, which is toxic to dogs. You can also make extra oat flour to use in your daily baking. It might be a great gluten-free option for both you and your dog!

Pumpkin Spice VS Pumpkin Pie Spice

You’ve probably heard these two terms thrown around a lot during fall, but did you know pumpkin spice and pumpkin pie spice aren’t exactly the same? While they share similar ingredients, they’re each used a bit differently depending on what you’re making.

Pumpkin Spice: This is your go-to blend for all things fall! Made up of cinnamon, nutmeg, ginger, and cloves, it’s that classic warm and cozy flavor we love to sprinkle into lattes, pancakes, and even oatmeal. It’s a versatile spice blend that adds a hint of fall to just about anything.

• 4 teaspoons ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon ground ginger

• ½ teaspoon ground cloves
  

Pumpkin Pie Spice: Pumpkin pie spice, on the other hand, packs a bit more cinnamon and has a deeper, more robust flavor that’s perfect for baking pies, tarts, and sweet breads. It’s your go-to for any fall dessert that needs that extra comforting warmth, and honestly, I even love adding it to my coffee for a little twist!

• 6 teaspoons ground cinnamon

• 1 ½ teaspoons powdered ginger

• 1 ½ teaspoons nutmeg

• 1 ½ teaspoons allspice

• ¾ teaspoon ground cloves

If you ask me, pumpkin pie spice wins hands down. It has more depth, and that extra cinnamon really brings out the warmth in desserts. I use it for baking pies, sweet breads, and tarts. But here’s a little secret: I also love using it in my coffee. It gives a richer flavor than regular pumpkin spice. Before we dive into my favorite recipes, let me show you how to make the perfect homemade fall coffee syrup with this spice blend. It’s light, flavorful, and will save you from those expensive coffee shop runs!

Homemade Pumpkin Spice Syrup

What’s fall without pumpkin spice lattes?

Here’s a quick recipe for pumpkin spice syrup that you can use in your coffee, on pancakes, or even in cocktails!

Heat the water and sugar in a saucepan over medium heat until the sugar is fully dissolved. Stir in the pumpkin puree and pumpkin pie spice, and let it simmer for a few minutes to blend all the flavors. Then, strain the syrup through a mesh strainer to remove any solids and store it in the fridge. Now you’ve got the perfect fall syrup ready for all your drinks! I usually add about 1 tablespoon per cup of coffee, but feel free to adjust to your taste.

No Waste Tips: Using Every Part of the Pumpkin

One of the best things about pumpkins is that you can use almost every part, minimizing waste. Here’s how:

•Seeds: Roast them with olive oil, salt, and spices for a crunchy, healthy snack.

•Skin: After roasting, you can blend the pumpkin skin into soups or use it as a garnish.

•Pulp: Compost the stringy pulp to give back to your garden, or even blend it into veggie stocks for extra flavor.

There’s really no reason to let any part of your pumpkin go to waste this fall. Whether you’re making a cozy syrup for your coffee, baking a pie, or even whipping up dog treats, pumpkins are so versatile! For us, it all starts with heading out to pick the perfect one. It’s a fun way to kick off the season. Once we’ve got our pumpkin, we turn it into a whole-day project, finding ways to use every bit of it. It’s more than just cooking, it’s about enjoying the simple things, spending time together, and getting creative in the kitchen. So next time you grab a pumpkin, don’t just carve it, embrace it! You’ll be surprised how far one pumpkin can go.