Did you know that it is still pumpkin season? There. I said it.

We have a week (or so) to go until Thanksgiving and the pumpkins gotta stay…featured as the primary decor. Since we never did carve them for Halloween, they’re still in great shape. They have been left unscathed by the squirrels and deer (do deer eat pumpkins and gourds?)

Plus, they can be enjoyed in so many ways.

Decor. Being bright orange, tan and shades of burnt umber (really cool options at the farm this year!) So, they look appropriate for the harvest theme, with a strong reminder to give thanks.

Dessert & an appetizer/snack. Pumpkin pie (of course). After being used to welcome people at your door, they can be repurposed in the kitchen. Normally, we carve them right before trick or treating, and then dry the seeds in the oven for salad topping and snacking. The fruit is cut up, steamed and then frozen to be used in a homemade pie weeks later. It is super simple and a good way to get the most out of the fruit.

Main meal. Another option is to add them to soup or pasta as a new addition to the table with everything else. Spicy, pumpkin coconut Thai soup is one of our favorites to cook all day in the crock pot. There is usually plenty of supply from a large carve-able, sugar pumpkin! Just steal a few cups worth to stir in the usual fall spices and you have an amazing, aromatic and heart-warming early course. People can eat this while they are waiting for everything else to cook on Thanksgiving Day.

All of this inspiration came from arriving home tonight, I was welcomed by our fun display at the door. I was dropped right back into the calendar after putting it on pause for the last week. I am grateful to know it is still pumpkin season and I am not the only one. I have asked others, they still have them, too! Just a few more days… then, who knows what will happen.

~ Dawn aka Hat Girl