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What to do With That Pumpkin After Halloween

Updated on March 10, 2017
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Jean—a creative self-taught cook with a passion for helping people develop their cooking skills—has worked as a cooking instructor.

You've Turned off the Light in the Jack-o-Lantern. What Now?

Instead of throwing the jack-o-lantern in the garbage can, here are some wonderful ways to reuse and recycle your pumpkin. There are three types of pumpkins, of course, mini-pumpkins, jack-o-lantern pumpkins and sugar or pie pumpkins. The jack-o-lantern pumpkins have more watery and stringy pulp but they too can be used in recipes. You just use them in the right recipes. In this hub we will be discussing all three types of pumpkins. You can use the seeds, the guts and the pulp. The peel and the stem you can bury in the garden or put in the compost pile.

Why you Should eat Pumpkin - the Nutrition

Pumpkin is low in all types of fat including cholesterol and saturated fats. It is also low in sodium for those with sensitive blood pressure. In addition to tons of fiber it is chock full of vitamins and minerals including:

  • Iron
  • Vitamin E
  • Folate
  • Vitamin B6
  • Copper
  • Thiamine
  • Niacin
  • Vitamin A
  • Vitamin C
  • Magnesium
  • Phosphorus
  • Riboflavin
  • Potassium
  • Manganese

A Word of Caution

If your pumpkin has had the seeds removed and has been sitting around for a few days, you may want to forgo eating it for safety reasons. Mold spores can settle into the pumpkin and small rodents may have crawled through it outside. If you are planning on using the pumpkin for food, cut it into pieces and refrigerate it soon after the light has been extinguished.

Using a battery operated or solar tea light will keep your pumpkin soot and candle wax free which will make the pumpkin more sanitary, create less waste and be easier to process once you cut it up.

The Mini-Pumpkin as a Decoration Even After Halloween

Mini-pumpkins are actually very small pumpkins as opposed to gourds. The mini- pumpkins are both decorative and edible whereas gourds are decorative but not edible. These tiny pumpkins are a great table decoration because they lend themselves to so many media.

  • Draw faces or designs such as mendhi on the mini pumpkins and group them as a table or mantle centerpiece.
  • Spray paint them with glass paint or gold glitter spray.
  • Glue fall paper flowers or leaves on them with a decoupage technique.
  • Glue themed paper, such as music scores between the ribs and tie a ribbon around the stem.
  • Use a sharp knife to core the center, remove the seeds and insert a tea-light candle or a mini flower bouquet (with some water).
  • Use an apple corer to remove enough of the middle to insert a tapered candle.
  • Use a piece of tulle or pantyhose to cover the pumpkin and embroider a design in the netting.
  • Hand paint fall themes onto the pumpkin
  • Cover the mini-pumpkin with a fine lace doily and tie with a piece of ribbon.
  • Use as place cards at a fall or winter dinner.
  • Cut a large enough round hole to insert a small glass in the center to fill with candy treats.

The Mini-Pumpkin as a Delicious Treat

  • Add peeled slices or chunks of mini-pumpkin to your favorite stew or soup
  • Cut off the top of the pumpkin and remove the seeds. Use as a ramekin-type container to hold a meatloaf mix, a custard dessert or even baked cheesecake, then bake.
  • Peel and de-seed the mini- pumpkin and put thin slices in your favorite lasagna recipe.
  • Stuff de-seeded minis with stuffing, rice, couscous or a grain of your choice
  • Bake eggs sprinkled with ham or pre-cooked, crumbled bacon in tiny pumpkins for a special brunch.
  • Peel, core and finely chop an apple. Sprinkle with pumpkin pie spice (recipe below) and fill the hollow middle. You can add a drizzle of cream, honey or maple syrup or sprinkle with a crumble mixture or bits of decoratively cut pie pastry.
  • Make a pumpkin gratin.
  • Add grated pumpkin to your stuffing recipe.
  • Cut off the tops, remove the seeds and scrape as much of the pumpkin pulp as you can from each pumpkin. Chop the pumpkin finely or add to a food processor along with your favorite dip recipe. Scoop it back into the mini and serve with tortilla or corn chips.
  • After you have roasted the minis, don't throw away the skin. They make a great crunchy snack, cut into pieces, salted or spiced and baked a second time

The Jack-o-Lantern After Halloween

This is the classic carved pumpkin used at Halloween. There are many ways to create a Halloween pumpkin depending on whether you are using the pumpkin inside or outside. There are two different carving methods. The first you carve right through the pumpkin to the inside and the second is called contour carving where you sculpt the outside of the pumpkin peeling off the skin and carving the flesh.

If you want to use as much of the pumpkin as possible after Halloween there are a number of things to consider as soon as the light is out:

  • Carve the pumpkin as close to Halloween as you can so that there is the least chance of spoilage.
  • Use battery operated lights inside the jack-o-lantern so there is no soot or dripped wax to contaminate the pumpkin flesh.
  • Separate the seeds from the guts and refrigerate both until you can process them.
  • Save and refrigerate any peel until you can make salted or seasoned pumpkin chips with it.
  • Refrigerate any flesh you carve out of the pumpkin so you can cook it and freeze it, or make soups or stews with it. This type of cooked pumpkin has too much water in it so it is not good for any type of baked goods unless you put it in a strainer and drain off most of it then puree the flesh.
  • If you have a jack-o-lantern pumpkin that has not been carved or drawn on, you can use it in a large pot to make a wonderful pumpkin soup with chicken, beef and/or vegetables. Just wash the pumpkin well, cut off the top, scoop out the guts and the seeds and set it in a large pot. Fill the pumpkin with water or broth and add whatever you want to it. Cook until the pumpkin and contents are tender. Scoop some of the pumpkin, broth and veggies into bowls and serve.
  • Scrub the seed, salt or season them and bake them for a delicious snack

Sugar or Pie Pumpkins

Typically these pumpkins are much smaller than jack-o-lantern pumpkins and the flesh is much thicker. As a result, they are harder to carve for Halloween but the characteristics of the skin make them great for storing well into the winter in a cool dry place. The flesh is drier, sweeter and less stringy than jack-o-lanterns.

Use to Make Anything Sweet

bread pudding
creme brulee
sweet dips

Use to Make Anything Savory

pasta sauce
mac and cheese
crunchy chips
salted pumpkin seeds
meat/ veg loaf
seasoned pumpkin seeds
butter spread

Pumpkin Pie Spice Recipe

Use wherever Pumpkin Pie Spice is called for

  • 4 tbsp ground cinnamon
  • 4 tsp ground nutmeg
  • 4 tsp ground ginger
  • 3 tsp ground allspice

Combine all ingredients in a clean shaker spice bottle. Cap the lid and shake to combine.

Blue Ribbon Pumpkin Guts Bread

This bread recipe has won me many a blue ribbon at the local country fair as well as the Pacific National Exhibition. I hope you enjoy this delicious moist loaf. This is the part of the pumpkin that most people throw out. Too bad, they don't know what they are missing.

Blue Ribbon Pumpkin Guts Bread

  • 2 cups of fresh pumpkin guts, finely chopped (the stringy part separated from the seeds)
  • 4 cups all-purpose flour
  • 3 tsp baking soda
  • 1/½ tsp unrefined sea salt
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • ½ tsp allspice
  • 1 1/2 cups sweetener (equivalent to 1 1/2 cups sugar)
  • 3 eggs beaten
  • 1 cup crushed pineapple with juice
  • 1 cup vegetable oil
  • 1 cup chopped pecans

Preheat oven to 350 F. Line the long sides of 2 9"x5" loaf pans with waxed paper. Grease the ends of the loaf pans.

Measure pumpkin guts into a bowl. Cut the pumpkin guts into fine bits with a pair of scissors or two paring knives. They need to be fine enough to mix into the batter evenly.

Combine flour, soda, salt, cinnamon, allspice, nutmeg and sugar in large mixing bowl. Add eggs, water, oil, pineapple and pumpkin. Stir until blended. Add nuts. Mix until just combined.

Pour into two loaf pans. Bake 1 hour. Test to see if done by sticking a toothpick in the middle. If toothpick comes out clean they are done. Cool slightly and take out of pans to let cool on a rack. Peel off waxed paper to serve. Makes 2 loaves.

Awesome Pumpkin Seeds

Clean the pumpkin seeds and make them into a delicious snack

This is an awesome snack recipe, very tasty and addictive.

Awesome Pumpkin Seeds

  • 2 cups cleaned and dried pumpkin seeds
  • 2 tbsp butter melted
  • 1 tsp unrefined sea salt
  • 1 tbsp Worcestershire Sauce
  • 1 small dash of cinnamon
  • ½ garlic clove minced or 2 drops garlic juice
  • 1 tbsp brown sugar
  • 2 drops Frank's hot pepper sauce

Preheat oven to 300 degrees F.

Line a baking sheet pan with parchment paper.

Put the pumpkin seeds in a bowl. Add other ingredients and until they are well coated.

Spread the seeds in a single layer on the sheet pan. Bake in oven until crispy. It takes about 30 to 45 minutes. Cool and serve. Store in an airtight container. Serves 8.

Homemade Pumpkin Cosmetics

moisturizing mask for dry skin
hand moisturizer
hair shiner
salt foot scrub
pumpkin pedicure
lip softener
facial mask for oily skin
body butter
body sugar scrub
basic facial mask

Feel All Sweet And Spicy With This Awesome Pumpkin Scrub

Oh, so good for you!

Pumpkin makes an excellent skin rejuvenator for all skin types, especially sun, chemically damaged, environmentally damaged or sensitive skin. Pumpkin is high in Vitamin A which is great for healing the skin. It also contains Vitamin C which provides antioxidant activity to repair free radical damage. Zinc is also awesome for your skin.

Pumpkin is so nurturing and moisturizing and can also act as a carrier for other ingredients that are beneficial to the skin providing deeper absorption for greater benefit.

Sweet And Spicy Pumpkin Scrub

  • 1/2 cup cooked or canned pumpkin or pumpkin guts, pureed (no seeds)
  • 1/2 cup brown sugar
  • 1/4 teaspoon ground cinnamon

Combine all ingredients in a bowl. Carefully stand in a bathtub or shower stall lined with a plastic garbage bag. Using a damp washcloth or other small cloth, scoop up some of the pumpkin mixture and scrub your body, using small circular motions. Start with the feet and lower legs and work your way up the body. Do not scrub your face with this mixture. It is a little too grainy.

Brush any mixture that clings to your skin onto the plastic. Step off the plastic and carefully remove it from the tub or shower, making sure the contents don't fall out.

Shower or wash off the remaining mixture and pat yourself dry. Your skin will feel awesome.

Wipe up the pumpkin mixture from the plastic bag and dispose of it in your compost pail, cleaning the plastic bag with a sponge or dishcloth. Wipe dry and store for another use.

Pumpkin Butter

The smell of this cooking is awesome!

This is a wonderful hostess gift or Christmas present. You can use up your Halloween pumpkin and make awesome gifts to take to your favorite people. This is so delicious on bread or cinnamon buns.

When preparing anything that is going to be canned and stored at room temperature you need to use a recipe that is safe to can. Some recipes don’t contain enough sugar or honey to inhibit bacterial growth, which is one of the purposes of sugar in canning recipes.

If you are going to seal this butter in canning jars you must include all the sugar and home in the recipe to avoid spoilage. You need to be safe and safeguard the health of those to whom you give this gift.

Pumpkin Butter

  • 4 cups pureed, canned or cooked pumpkin
  • 3/½ cups sugar
  • 1/½ cups honey
  • 1/½ tsp ground cinnamon
  • 1/4 tsp ground allspice
  • ¼ tsp nutmeg
  • 1/2 teaspoon unrefined sea salt

Sterilize clean half-pint jars in a 300 degree F oven for 30 minutes. Place canning lids in a pot of boiling water and boil for 10 minutes.

Put pumpkin in a heavy bottomed saucepan and slowly bring it to a boil over medium heat so it doesn't scorch. Stir often to make sure all of the pumpkin is boiling. Stir in the remaining ingredients so they are mixed well. Reduce heat and simmer uncovered until the mixture is thick enough to spread. It should mound on a plate and hold its shape when you put a spoonful there.

Remove one hot jar from the oven at a time. Ladle the hot pumpkin mixture carefully into jars, removing all air bubbles to avoid mold growth in the bubbles in the future. You can run a knife down the sides of the jar to lift bubble to the surface. Leave a 1/4 inch of space free at the top of the jar. Wipe the rim of the jar with a clean damp cloth. Put a hot sealing lid on the jar and seal with a canning ring.

Process in a hot water canner covered with boiling water for 15 minutes. Remove jars from canner, tighten lids and allow to cool. Label and store in a cool, dark place like a cupboard.

Makes 7 half-pints.

Armenian Pumpkin Stew

Serves 4 -6

  • 1/2 tsp coriander seed
  • 1/2 tsp cardamom seed
  • 1/2 tsp ground cinnamon
  • 1 tsp cumin seed
  • 1 clove
  • 2 Tbsp vegetable oil
  • 2 lb lamb, cubed -- cut into 1 inch chunks
  • 1 large onion peeled and minced
  • 4 cloves garlic peeled and minced
  • 2 carrots peeled and cut into slices
  • 1 celery root peeled and cut into dice
  • 4 large red ripe tomatoes peeled cored, seeded and diced
  • 1 acorn squash peeled and cut into half inch dice
  • 2 qt chicken broth or beef broth
  • 1 large pumpkin about 5 pounds, washed and cleaned of seeds and guts
  • 1 c basmati rice uncooked
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/4 c coriander leaves, minced
  • 3/4 c parsley leaves, minced

Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill or coffee grinder. Grind until smooth. Set aside.

Head a tbsp of oil in large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with the spice mixture. Seer over medium heat until lightly browned, about 3-5 minutes. Remove the lamb from the pan and set aside.

Add the onion and garlic to the pan. Sauté, stirring frequently, until translucent, about 5 minutes. Add the carrots, celery root, tomatoes, and acorn squash. Add the broth. Return lamb to the pan. Partly cover and gently simmer until the lamb is tender, about 1.5 to 2 hours. Season with salt and pepper.

Meanwhile, preheat the oven to 350 degrees. Place the pumpkin on a baking sheet. Brush the outside with the remaining oil. Bake until tender, about 45 to 60 minutes. Cook the rice according to package directions, set aside. 4. To assemble, place the pumpkin in a serving dish. Fill with the lamb stew. Divide the rice among 4 warmed bowls. Ladle the stew from the pumpkin over the rice. Garnish with coriander and parsley. Serve immediately

Coconut Futari

Pumpkin and Coconut...Yum!

You can cut up your jack-o-lantern after Halloween and make this delicious combination of flavors.

Coconut Futari

  • 2 cups pumpkin, peeled and cut into 1 inch cubes
  • 2 cups sweet potatoes, peeled and cut into 1 inch cubes
  • ¼ cup finely diced onion
  • 1 tbsp olive oil
  • Juice of ½ lemon
  • ½ tsp ground cloves
  • 1 tsp unrefined sea salt
  • ½ cups coconut milk
  • 1 tsp cinnamon

Heat oil over medium heat, add onion and cook until starting to color up. Combine the pumpkin and the sweet potato in a heavy bottom pan. Add lemon juice, cloves salt and 1 cup of the coconut milk.

Cover and simmer for about 10 minutes. Gently stir to mix and prevent sticking. Add cinnamon and mix in. Cook a further 15 to 20 minutes until sweet potatoes and pumpkin are tender. Add more coconut milk if necessary to give nice consistency. Serves 6.

Pumpkin and Italian Sausage Strata

Great for Brunch after Halloween

Another innovative way to use up some pumpkin and also give a subtle flavor to this breakfast and brunch dish.

Pumpkin and Italian Sausage Strata

  • 1 tbsp vegetable or olive oil
  • 8 ounces mild or spicy Italian sausage, casings removed
  • ½ small onion, peeled and finely chopped
  • ¼ cup chopped orange pepper
  • ¼ cup chopped red pepper
  • 1 cup diced cooked potatoes
  • ½ cup broccoli florets, cut into small pieces
  • 8 ounces Italian or French bread cut into 1 inch cubes
  • 1 cup packed shredded mozzarella cheese
  • 1 ½ cups evaporated milk or fresh milk
  • 1 cup cooked mashed pumpkin
  • 2 extra large eggs
  • ¼ tsp dried oregano, crumbled
  • ¼ tsp dried basil, crumbled
  • ¼ tsp dried marjoram, crumbled

Preheat oven to 350 degrees F. Grease a 9 x 9 inch glass baking pan and set aside.

Heat oil in large skillet, setting heat to medium. Add sausage, pepper, onion and garlic, breaking up sausage meat into small pieces. Cover and cook until sausage is no longer pink.

Meanwhile, combine remaining ingredients except bread cubes and broccoli in a bowl. Beat to combine. Add bread cubes and broccoli and stir to moisten bread. Add sausage mixture and remaining ingredients.

Pour into prepared pan, smoothing top. Bake for 30 to 35 minutes or until center is completely set. Season with salt and pepper if desired. Serves 6.

Spicy Pumpkin Cakes

These spicy pumpkin cakes are so good served warm with apple jelly and sour cream. Delicious. They are so versatile, you can serve them with all kinds of butters, yogurt, marmalade, even chutney. Enjoy!

Pumpkin Spice Cakes

  • 4 cups cooked pumpkin, drained and pureed
  • 1 cup flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp ginger
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp cayenne pepper
  • 2 egg whites
  • 2 tbsp unsalted butter, softened
  • 1 ½ cups buttermilk
  • 3 Tbsp freshly chopped chives
  • 1 Tbsp olive oil

Combine all the dry ingredients and set aside.

In large mixing bowl, combine egg whites and squash until thoroughly mixed. Add softened butter. Stir in 1/3 of the dry ingredients and 1/2 cup of buttermilk.

Continue adding dry ingredients and buttermilk until it is all thoroughly mixed. Add chives.

Chill batter in refrigerator for 30 minutes. Heat oil in skillet. Form "cakes" out of pumpkin batter and sauté until evenly browned on both sides. Serve immediately with sour cream, yogurt or chutney.

Makes 12 cakes.

Curried Pumpkin and Apple Soup

Fall just isn't complete without pumpkins and apples!

Pumpkin and apple makes a stunning combination. Combine it with curry or even some cinnamon, cloves, nutmeg and allspice and you have a winning combination. Here is this comforting heart-warming soup.

Curried Pumpkin and Apple Soup

Serves 6 to 8

  • 3 tbsp olive oil
  • 1 clove garlic, crushed in garlic press
  • 1 1/2 cup finely chopped onion
  • 1 large cooking apple, peeled, cored and finely chopped
  • 1 tbsp curry powder (mild, medium or hot, to your taste)
  • 2 cups pumpkin puree
  • 4 cups chicken broth
  • 1 cup milk
  • salt and pepper to taste.
  • plain yogurt or sour cream
  • 3 tbsp chopped cilantro or parsley for garnish

Heat olive oil in 6 quart saucepan. Sauté, garlic, onion and apple until onion is transparent. Stir in curry powder and cook for 1 minute, stirring to prevent sticking.

Add pumpkin and broth, stirring to blend. Bring to boil, stirring occasionally. Reduce head and simmer about 30 minutes.

If you would like a smooth soup, puree in blender or food processor then return to saucepan. Add milk and heat on medium heat until hot. Season with salt and pepper to taste. Serve hot. Garnish with plain yogurt or sour cream and chopped cilantro if you wish.

Argentinian Stew In A Pumpkin Shell

  • 2 lb Beef stew meat, cut in 1 1/2-in. cubes
  • 1 lg Onion; chopped
  • 2 garlic cloves, minced
  • 3 tbsp cooking oil
  • 2 large tomatoes, finely chopped
  • 1 large green bell pepper; finely chopped
  • Salt, pepper
  • 1 tsp sugar
  • 1 c Dried apricots, cut into thin strips
  • 3 white potatoes, peeled and diced
  • 3 sweet potatoes, peeled and diced
  • 2 c beef broth
  • 1 med pumpkin
  • butter or margarine; melted
  • 1/4 c dry sherry
  • 1 can whole kernel corn (1 lb), drained

Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned. Add tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer 1 hour.

Meanwhile, cut top off pumpkin and discard. Scoop out seeds and the guts. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper.

Stir sherry and corn into stew and spoon into pumpkin shell. Place shell in shallow pan and bake at 325 degrees F 1 hour, or until pumpkin meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.

Chicken Pumpkin Chili

  • 2 tbsp olive oil
  • 2 c onion finely chopped
  • 2 c red bell pepper finely chopped
  • 3 tbsp Jalapeno, minced
  • 2 cloves garlic, minced
  • 1 c beer
  • 1 c chicken broth
  • 1/4 c ripe olives sliced
  • 3 tbsp chili powder
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 29 oz canned diced tomatoes with their Juice
  • 1 lb boneless, skinless chicken Breasts, cubed
  • 2 c cooked pumpkin or butternut Squash, peeled, cubed
  • 2 tbsp cilantro chopped
  • 1 tbsp cocoa powder
  • 16 oz canned pinto beans Drained
  • 6 tbsp scallions, chopped
  • 1 cup Cheddar cheese, shredded
  • 6 tbsp Sour cream

Heat the oil in a Dutch oven over medium heat. Sauté the onions until lightly browned - about 8 minutes.

Add the bell pepper, jalapeno and garlic. Sauté for 5 minutes more.

Add the beer, broth, olives, chili powder, coriander, salt, tomatoes and chicken. Bring the mixture to a boil, reduce the heat, cover partially and simmer for 15 minutes.

Stir in the pumpkin, cilantro, cocoa and beans. Cook for 5 minutes.

Serve in individual bowls, topped with the cheese, sour cream and scallions.

Pumpkin Pecan Pie

Serves 8

  • 1 9 inch prepared pastry pie crust, unbaked
  • 1 cup pumpkin puree
  • 1/3 cup white sugar
  • 1 large egg
  • 1 tsp pumpkin pie spice
  • 2/3 cup light corn syrup
  • 1/2 cup white sugar
  • 2 large eggs
  • 3 tbsp butter, melted
  • 1/2 tsp vanilla extract
  • 1 cup pecan halves

Preheat oven to 350°F.

For Pumpkin Layer

Combine pumpkin, 1/3 cup sugar, 1 egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.

For Pecan Layer

Combine corn syrup, 1/2 cup sugar, 2 eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.

BAKE for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.

Pumpkin Pork Stew

  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp crushed dried basil leaves
  • 2 pounds lean pork shoulder, trimmed and cut into 1 inch pieces
  • 1 28 oz can diced tomatoes with juice
  • 2 cups pumpkin puree or one 15 oz can
  • 2 cup chicken stock
  • 1/2 cup white wine
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 4 medium potatoes, peeled and cubed
  • 2 carrots, peeled and sliced
  • 1 cinnamon stick
  • 1/2 pound green beans cut into 1 inch pieces

Heat oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.

Add potatoes, carrots, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes and carrots are tender. Remove cinnamon stick before serving.

Persian Pumpkin Stew

  • 1 pound stew meat (lamb or beef)
  • 2 small pumpkin or 1 med-small pumpkin
  • 1/2 cup dried prunes
  • 3 tablespoons tomato paste
  • 1 teaspoon turmeric
  • 1/8 teaspoon cinnamon
  • 1/2 medium onion chopped
  • salt and pepper to taste
  • 1 pinch saffron dissolved in 1/4 c. warm water -- optional

Brown the meat and add about 1 and 1/2 cups water. Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion. Cook covered at a simmer for about 1 1/2 to two hours. Meat should be tender and nearly falling apart. You may need to add water during cooking but you shouldn't end up with more than the stated amount. You don't want a watery stew.

In the meantime, seed the pumpkin and slice into 2X2 inch pieces and peel. Brown on both sides in corn oil. The pumpkin should become brown in some places and somewhat flexible but not totally cooked. Add to meat and cook covered an additional 20-30 minutes until tender but not falling apart. A fork should go into the pumpkin easily but not break it up. Add the prunes the last 5 minutes of cooking. They shouldn't really cook too much but should get warm.

Serve over hot basmati rice.

Note on pumpkin: Baking pumpkins are the best since they are sweeter and less stringy. I have used jack o lantern pumpkins when feeling frugal and the dish was still good. You want about twice the volume of meat to peeled pumpkin cubes.

Pumpkin Caramel Flan

  • 3/4 cup sugar
  • 2 eggs
  • 2 egg whites
  • 1 cup pumpkin puree
  • 1/2 cup honey
  • 1 tsp pumpkin pie spice (or more to taste)
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 12 ounce can evaporated milk

Preheat oven to 350°F.

Place 8-inch square baking dish into a 13x9-inch baking dish; fill outer dish with hot water to 3/4-inch depth. If you want to cut it like a pie, insert a glass pie plate inside a larger round dish and add hot water.

HEAT sugar in small, heavy-duty saucepan over medium heat, stirring constantly, until melted and golden brown; pour into square dish. Remove square dish from pan of water; working quickly, swirl melted sugar around bottom and sides of dish to coat. Return dish to water.

COMBINE eggs, egg whites, pumpkin, honey, pumpkin pie spice, vanilla and salt in a medium bowl; Add evaporated milk; mix well. Pour into prepared square baking dish.

BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Remove square baking dish from water. Cool on wire rack. Refrigerate 4 hours or overnight.

TO SERVE run a small spatula around edge of dish. Invert serving plate over baking dish. Turn over; shake gently to release. Caramelized sugar forms sauce. Cut in quarters diagonally; cut each quarter in half to form triangles. Spoon sauce over each serving.

Servings: 8

Pumpkin Cheesecake Tarts

  • 2/3 cup crushed gingersnap cookies ( about 15)
  • 2 tbsp butter
  • 1 8 ounce package cream cheese softened
  • 1 cup pumpkin puree
  • 1/2 cup white sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 tbsp sour cream
  • 2 tbsp semisweet chocolate chips

Preheat oven to 325° F. Paper-line 12 muffin cups and set aside.

Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.

Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place chocolate morsels in a small heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.

Pumpkin Cream Pie

Serves 8

  • 1 9 inch prepared graham crust
  • 2 cups pureed pumpkin or 1 15 ounce can
  • 1 5 ounce pkg vanilla instant pudding and pie filling mix
  • 1 cup milk
  • 1 tsp pumpkin pie spice
  • 2 cups frozen whipped topping, thawed
  • 1 cup fresh raspberries, optional

Combine pumpkin, pudding mix, milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping.

Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator 1 hour before serving.

Garnish with remaining whipped topping and raspberries. Serve immediately.

Pumpkin Mousse Ice Cream Pie

Serves 8

  • 1 1/4 cups crushed gingersnap cookies (about 28)
  • 1/3 cup butter, melted
  • 1/4 cup white sugar
  • 1 pint vanilla ice cream, softened
  • 1 cup pumpkin
  • 3/4 cup white sugar
  • 1 1/2 tsp pumpkin pie spice
  • 1 cup whipping cream
  • 1/2 tsp vanilla extract
  • 1 recipe pumpkin topping (recipe follows)

Preheat oven to 375° F.

Combine crushed cookies, butter and 1/4 cup sugar in small bowl. Press onto bottom and sides of 9-inch pie plate.

Bake for 8 minutes. Cool completely. Spread ice cream over gingersnap crust. Freeze for 2 hours or until firm.

Combine pumpkin, 3/4 cup sugar and pumpkin pie spice in medium bowl. Beat whipping cream and vanilla extract in small mixer bowl until stiff peaks form; fold into pumpkin mixture. Spoon over ice cream. Freeze for 1 hour or until firm. Serve with Pumpkin Topping.

For Pumpkin Topping

Combine 12.25-ounce jar caramel or butterscotch sauce, 1/2 cup pumpkin and 1/2 teaspoon pumpkin pie spice in small bowl.

Homemade Pumpkin Spice Latte Recipe

  • 2 cups milk
  • 2 tbsp canned pumpkin
  • 2 tbsp sugar
  • 2 tbsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1 cup strongly brewed coffee

In a saucepan combine milk, pumpkin and sugar. Cook on medium heat, stirring often until steaming. Remove from heat and stir in vanilla and pumpkin pie spice.

Whisk or use a stick blender to beat the mixture until very foamy.

Fill a mug half full with the mixture and fill the rest of the mug with coffee. Top with whipping cream and cinnamon or pumpkin pie spice. It is best in a large mug with more coffee or you may find it too sweet.

Awesome Pumpkin Spice Granola Bars

These go so well with the pumpkin spice latte above. There is something so nourishing and delicious about pumpkin pie. It's spicy goodness makes you think of grandma's house and sitting cozy warm by the fireplace.

  • 6 cups diced pumpkin, roughly 1/2” cubes (from a 4 lb pumpkin), dehydrated
  • 2 cups old-fashioned rolled oats
  • 1 cup thinly sliced almonds
  • 1/2 cup wheat germ
  • 3 tbsp unsalted butter
  • 2/3 cup liquid honey
  • 2 tbsp brown sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/8 tsp nutmeg
  • 1/2 tsp grounded cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp grounded cloves
  • 1/4 tsp ground ginger
  • 1/2 cup dried cranberries
  • 1/4cup finely diced crystallized ginger

Line baking sheet with parchment paper and spread with diced pumpkin. Cook pumpkin in a 150˚ oven until it has dehydrated and reduced to half its original size, about 3 hours. You can do this ahead of time

Preheat the oven to 350˚. Butter or line an 8 x 12-inch baking pan with parchment paper. (Alternatively, you can use a 6 x 6-inch baking pan for thicker granola bars)

Toss the oatmeal and almonds together on a sheet pan. Bake for 10 minutes, stirring occasionally, until lightly golden brown. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300˚.

Place butter, honey, brown sugar, vanilla extract, salt, nutmeg, cinnamon, allspice, ground cloves and grounded ginger in a small saucepan and bring to a gentle boil over medium heat. Stir and let boil for one minute. Pour mixture in bowl with toasted oats. Add dehydrated pumpkin and cranberries and stir well.

Pour mixture into the prepared 8 x 12-inch pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 20 minutes. Cool for at least 2 to 3 hours before cutting into bars.

Makes about 6 to 9 bars.

Pumpkin Orange Cheesecake

Serves 8-12

  • 3/4 cup graham wafer crumbs
  • 2 tbsp butter, melted
  • 2 8 ounce packages cream cheese softened
  • 1/2 cup ricotta cheese
  • 3/4 cup firmly packed brown sugar
  • 1 1/2 cup pumpkin puree
  • 3 tbsp orange juice
  • 2 tbsp evaporated milk
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp finely grated orange zest
  • 3/4 cup frozen egg substitute, thawed
  • 1 recipe Orange Topping, follows

Preheat oven to 350° F.

For Crust

Combine graham cracker crumbs and melted butter in small bowl. Press onto bottom of 9-inch spring form pan.

For Cheesecake

Beat cream cheese, ricotta cheese and sugar until creamy. Add pumpkin, orange juice, evaporated milk, vanilla extract, pumpkin pie spice and orange peel; beat until well blended. Add egg substitute and beat just until blended. Pour into crust.

Bake for 60 to 65 minutes or until edges are set but center still moves slightly. Cool in pan to room temperature on wire rack; spread with Topping. Refrigerate for several hours or overnight. Remove side of spring form pan.

For Topping

Combine 1/2 cup light sour cream, 1 tablespoon granulated sugar and 1 teaspoon orange juice in small bowl.

Sour Cream and Orange Pumpkin Pie

Serves 8

  • 1 9 inch deep dish unbaked pastry pie shell
  • 2 large eggs, beaten
  • 1 15 ounce can pumpkin puree
  • 1 14 ounce can sweetened condensed milk
  • 1 tbsp pumpkin pie spice
  • 2 tsp finely grated orange zest
  • 1/2 tsp salt
  • 1 recipe sour cream orange topping, recipe follows

Preheat oven to 425° F.

Combine eggs, pumpkin, sweetened condensed milk, pumpkin pie spice, orange peel and salt in medium bowl; mix well. Pour into prepared pie shell.

Bake for 15 minutes. Reduce temperature to 350° F; bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool for 10 minutes on wire rack.

Spread with Sour Cream Orange Topping; bake for 8 minutes. Cool completely on wire rack. Garnish as desired.

Sour Cream Orange Topping

Combine 1 1/4 cups sour cream, 2 tablespoons granulated sugar, 2 teaspoons thawed frozen orange juice concentrate (or orange-flavored liqueur) and 1/2 teaspoon grated orange peel in small bowl.

Pumpkin Apple Muffins With Crumb Topping

Makes 18

  • 1 1/2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 1/4 teaspoons baking powder
  • 2 cups sugar
  • 1 cup canned solid pack pumpkin
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup chopped peeled cored apples
  • 1 cup raisins
  • 1/2 cup chopped walnuts
  • Crumb Topping (recipe follows)

Preheat oven to 350*F (175*C). Grease eighteen 1/2-cup muffin cups or line with muffin papers.

Combine first 4 ingredients into medium bowl. Stir sugar, pumpkin, oil and eggs in large bowl until well mixed. Mix in dry ingredients, apples, raisins and walnuts. Place equal amounts of batter into prepared cups.

Crumb Topping

  • 1/2 cup packed brown sugar
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter

Combine brown sugar, flour and cinnamon in small bowl. Cut in butter with a pastry blender until mixture is crumbly. Sprinkle topping over muffins.

Bake until muffins are golden brown and tester inserted into center of muffin comes out clean, about 30 minutes. Cool. Serve muffins warm or at room temperature.

Pumpkin Maple Swirl Muffins

Makes 12


  • 1 (3-ounce) package cream cheese, softened
  • 2 tablespoons packed brown sugar
  • 2 tablespoons maple syrup


  • 2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans or walnuts
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup pumpkin puree
  • 3/4 cup evaporated milk
  • 1/4 cup vegetable oil
  • 1 tablespoon maple syrup


  • 2 teaspoons packed brown sugar
  • 1/4 cup chopped pecans or walnuts

Heat oven to 400*F (200*C). Grease and flour a 12-cup muffin tin or line with paper liners.

For filling, combine cream cheese, sugar and maple syrup in small bowl until blended.

For batter, combine flour, sugar, nuts, baking powder, cinnamon, baking soda and salt in large bowl. Mix eggs, pumpkin, evaporated milk, oil and maple syrup in medium bowl; add to flour mixture, mixing until just blended. Fold in filling mixture just until batter is swirled.

For topping, mix together sugar and nuts in small bowl.

Fill prepared muffin tin, dividing batter evenly. Sprinkle with topping mixture. Bake for 20 to 22 minutes or until muffins test done. Cool in pan on wire rack.

Pumpkin Muffins

Makes 12

  • 1 cup pumpkin puree
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1/4 cup water
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans

Heat oven to 375*F (190*C). Grease and flour a 12-cup muffin tin or line with paper liners.

In large mixing bowl, mix together canned pumpkin, brown sugar, melted butter, water and eggs.

In separate bowl, sift the flour with the baking powder, pumpkin pie spice, nutmeg and salt. Add the dry ingredients to the pumpkin mixture and blend until just combined. Stir in nuts.

Fill prepared muffin tin three-fourths full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.

Pumpkin Apple Struesel Muffins

Makes 24

  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups cooked, drained, mashed Pumpkin
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 2 cups apples, peeled, cored and finely chopped
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter or margarine

Preheat oven to 350º F. Grease or paper-line 24 muffin cups and set aside.

Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and vegetable oil in medium bowl; mix well. Stir into flour mixture just until moistened. Stir in apples. Spoon batter into prepared muffin cups, filling 3/4 full.

For Streusel Topping:

Combine sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over muffin batter.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.

Pumpkin and Candied Ginger Muffins

  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 4 teaspoons ground cinnamon
  • 5 teaspoons ground ginger
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1 (15-ounce) can unsweetened pumpkin
  • 2 cups firmly packed brown sugar
  • 1 cup butter, melted
  • 4 large eggs
  • 1/2 cup apple juice
  • 1 cup crystallized ginger, finely chopped

Heat oven to 350*F (175*C). Grease and flour two 12-cup muffin tins or line with paper liners.

In a large bowl, combine flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg and cloves; make a well in the center.

In another bowl, combine the pumpkin, brown sugar and butter, stir until blended; add the eggs and stir well, then add the juice and stir well. Pour mixture into well. Mix batter until just moistened; do not over mix. Fold in the chopped ginger.

Fill prepared muffin tins 2/3 full. Bake for 20 to 25 minutes or until muffins test done. Cool in pan on wire rack.

Makes 24

Pumpkin Cinnamon Rolls

Makes 12 rolls

  • 1/3 c Milk
  • 2 tbsp Butter
  • 1/2 c Canned pumpkin or mashed cooked pumpkin
  • 2 tbsp Sugar
  • 1/2 tsp Salt
  • 1 Egg, beaten
  • 1 pkg Dry yeast
  • 1 c Unbleached all-purpose flour
  • 1 c Bread flour
  • 1/2 c Brown sugar, packed
  • 1 tsp Ground cinnamon
  • 2 tbsp Melted butter

In small saucepan, heat milk and 2 Tbs. butter just until warm (120F to 130F) and butter is almost melted, stirring constantly.

In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.

Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12- by 10-inch rectangle.

In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal.

With sharp knife, cut roll into twelve 1-inch slices. Place rolls, cut side up, in greased 9-inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes, Bake rolls at 350F for about 20 minutes or until golden.

Remove from pan to waxed paper-lined wire rack. Cool for 10 to 15 minutes.

Pumpkin Pie Flan

  • 2/3 cup granulated sugar
  • 1/2 cup whole milk
  • 1/4 cup evaporated milk
  • 2 large eggs
  • 2 large egg yolks
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 3/4 cup canned solid-pack pumpkin

Heat the oven to 350°F. Arrange eight 4-oz. ramekins in a 9 x 13-inch baking pan. Coat the ramekins lightly with cooking spray.

In a small saucepan, heat 1/3 cup of the sugar over medium heat, stirring constantly, until it melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 tsp. of the caramel to each ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.

Combine the whole milk and evaporated milk in a medium saucepan over medium heat until warm. Reduce the heat to a low simmer and keep warm.

Meanwhile, bring 4 cups water to a boil and keep hot.

Whisk together the whole eggs, egg yolks, the remaining 1/3 cup sugar, the vanilla, cinnamon, and nutmeg in a medium bowl. Fold in the pumpkin, then fold the pumpkin mixture into the warm milk mixture. Divide the filling among the ramekins, then place the baking pan in the oven. Pour the hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake until the flans are just set, 35 to 40 minutes. Let cool completely.

Place a dessert plate on top of each ramekin and invert; the flan should slide out and syrup should flow onto the sides of the dish.

Pumpkin Face Packs

A pumpkin face pack has excellent cleansing and moisturizing properties. It also serves to lighten the skin tone. So refresh and rejuvenate your face with a homemade pumpkin face pack. Pie pumpkin gently exfoliates your skin and gives you soft flowing skin that draws a lot of admiring glances

Home Made Pumpkin Face Pack

You will need natural ingredients like ripe pumpkin, green apple and pineapple for the face pack. Blend all these ingredients to form a thick smooth paste. Apply the face pack with a spatula and rinse off when dry.

Pumpkin Egg Yolk Face Pack

Cut ripe pumpkin into small cubes and blend it with a hand blender. You can add two egg yolks and a few drips of sandalwood essential oil. Mix all the ingredients. Apply to face pack to your face and rinse off after a few minutes.

Home Made Pumpkin Peel Off Face Mask

You will need a quantity of unflavored gelatin, pineapple, papaya pulp and pumpkin juice. Soften the gelatin in the pulp and juice. Heat gently to dissolve the gelatin. Cool. Apply the cooled face mask and peel it off after 20 minutes.

Chocolate Pumpkin Truffles

  • 2 1/2 c Vanilla wafers; crushed
  • 1 c Almonds; toasted & ground.
  • 3/4 c Powdered sugar; sifted*
  • 2 tsp Ground cinnamon
  • 6 oz Semisweet chocolate chips
  • 1/2 c Pumpkin puree
  • 1/3 c Coffee liqueur or apple juice

*Divide sugar into 1/2 and 1/4 cup. In medium bowl, combine vanilla wafer crumbs, ground almonds, 1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining powdered sugar just before serving.

Now all There is to Throw out is the Stem

Come share your tip and tricks for making Halloween green by reusing and recycling. Use it up, don't throw it out.


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