Pumpkins are everywhere right now: on porches, in grocery store bins and lined up at farm stands. But the morning after Halloween, a lot of them take a short trip from the front step to the garbage can.

That’s a waste in more ways than one. Food scraps that end up in a landfill break down without much oxygen and release methane, a potent greenhouse gas. A pumpkin, on the other hand, is just a big, compostable vegetable. With a little planning, every part of it can be eaten, composted or put to good use.

Here are seven low-waste ways to handle your pumpkins once the trick-or-treaters are gone.

1. Plan ahead before you carve

The greenest pumpkin is the one you can still eat. If you’re decorating with whole, uncarved pumpkins, they can last for weeks in cool weather and be cooked once the season is over.

A few planning tips:

  • Consider leaving some pumpkins whole and decorating with stickers, ribbon or removable accents instead of carving them all.
  • Skip paint, glitter and glue on pumpkins you hope to eat or compost.
  • Carve as close to Halloween as you can, since carved pumpkins spoil much faster.

2. Roast the seeds

Whether you carve or cook, don’t toss the seeds. Rinse off the stringy pulp, pat them dry, toss with a little oil and salt, and roast them on a baking sheet until golden and crunchy. Try cinnamon and sugar, chili powder or garlic for variety. They make a great snack and use up something that usually goes straight in the trash.

3. Cook what’s still fresh

Uncarved pumpkins that are firm, with no soft spots or mold, can be roasted and pureed for soups, breads, muffins, oatmeal or pasta sauce. Smaller “pie” or “sugar” pumpkins tend to be sweeter and less watery than big carving pumpkins, but the large ones are still edible and work well in soups and blended recipes.

Carved jack-o’-lanterns that have been sitting out with candles inside are a different story. Once they’ve been cut open and exposed to air for days, it’s best not to eat them. Send them to compost instead.

Puree freezes well, so you can cook a big batch now and use it through the winter.

4. Compost it

Pumpkins are excellent compost material. Before you add one to your bin or pile:

  • Remove candles, wax, wire, stickers and any decorations.
  • Leave out pumpkins with paint or glitter, which don’t belong in compost.
  • Smash or chop the pumpkin into smaller pieces so it breaks down faster.
  • Mix it with “brown” materials like dry leaves, shredded cardboard or straw to keep the pile balanced.

Removing the seeds first, or roasting them, keeps you from growing surprise pumpkin vines next summer. If you don’t have a compost bin, you can also dig a hole in a garden bed, bury the chopped pumpkin and let it break down in place.

5. Check for municipal or community programs

Many cities and towns offer curbside organics collection or seasonal pumpkin drop-off sites in November, and some communities hold “pumpkin smash” events where residents bring their jack-o’-lanterns to be composted together. Check your local public works or waste management website to see what’s available near you.

If you have friends or neighbors with backyard chickens or a local farm nearby, ask whether they’d like your clean, undecorated pumpkins. Many farm animals enjoy them, but always ask first rather than dropping them off.

6. Don’t leave them out for wildlife

It can seem kind to set old pumpkins in the woods for squirrels and deer, but many wildlife experts advise against it. Rotting pumpkins can carry mold, and feeding wild animals can draw them closer to roads and homes and change their natural habits. Composting is the better choice.

7. Turn it into a planter

For one last decorative use, a hollowed-out pumpkin can serve as a temporary planter for fall mums or other seasonal plants. When it starts to soften, plant the whole thing in the ground or add it to your compost, and the pumpkin will help feed the soil as it breaks down.

Wrap-up

Your pumpkin doesn’t have to end its season in a trash bag. Plan ahead with a few uncarved pumpkins, roast the seeds, cook what’s still fresh and compost the rest. It’s a small habit that cuts food waste and gives your garden a head start for spring.

Image: Orange Pumpkins by Image Catalog via Flickr, CC0 1.0