Paint small, store-bought pumpkins with metallic silver or gold spray paint to create small touches of fall that can incorporate easily into existing décor.
This fall vegetable is not just for pies anymore. Try a savory take on pumpkin by incorporating it into a pasta sauce. Heat together 1/2 cup pumpkin puree, one ounce of cream cheese, ¼ cup of half and half, a bit of fresh minced garlic, salt and pepper in a medium saucepan on low until cheese is melted and everything easily mixes together. Add two cups of cooked pasta shells, six slices of crumbled bacon and a sprinkling of sliced scallions and Parmesan cheese and serve.
Don’t forget about the seeds! Toss two cups of rinsed-and-dried pumpkin seeds with a couple of teaspoons of vegetable oil and a tablespoon of salt. Roast on a baking sheet in a 375-degree oven until crisped and browned, about 15 minutes. Give them a stir every five minutes. For an extra kick, try adding in one tablespoon of Old Bay seasoning, barbecue seasoning or jalapeno powder with salt. Recipe courtesy Chowhound.