Gourd-geous Gardens: Transforming Autumn Pumpkins into Living Pots

It’s pumpkin season! Why add a touch of color and whimsy to your fall decorations by using pumpkins as containers for seasonal plants? Choose the traditional orange pumpkin or go “vintage” with heirloom pumpkins that come in an array of colors and textures. Here are a few simple steps to follow for this easy DIY project: 

• Take a medium to large pumpkin, cut off the top 1/3 and scoop out the pulp. 
• Save the seeds to roast. (See recipe below)
• Cut a drainage hole in the bottom and place a coffee filter over the hole to keep soil mix from leaking out. 
• Fill the pumpkin halfway with container mix, not soil from the garden. 
• Place your plants in the container mix and pack more mix around the plants. 
• Leave about two inches of space at the top of the pumpkin so soil doesn’t spill out when you water. 
• Water well and place pumpkin planter in sun or shade, depending on your plant selection. 
• Plants to consider are those that are cool-season and can take a light frost. Look for vibrant mums, violas, pansies, ornamental kale and herbs. Rosemary, lavender and mint will add a sweet fragrance. Succulents add fun shapes and texture and will last until a hard frost.
• Place pumpkin pots in groups of odd numbers – 3’s or 5’s for a balanced look. 
• As each pumpkin begins to deteriorate, you can plant the entire pumpkin in a planting bed. The plants will thrive, the pumpkin will decompose in the soil and you’ll have great compost in the springtime!

Roasted Pumpkin Seeds Recipe

Ingredients:

Fresh pumpkin seeds (Scooped from 1 medium pumpkin)

1 tablespoon olive oil or melted butter

½ teaspoon kosher salt (plus extra to taste)

Optional seasonings: Garlic powder, paprika, or cinnamon sugar 

Directions:

Scoop the seeds and pulp out of your pumpkin into a large bowl.

Separate the seeds from the stringy pulp, using your hands.

Rinse the seeds thoroughly in a colander under cold running water to remove any leftover residue. 

Spread the rinsed seeds onto a clean kitchen towel.

Pat dry as much as possible.

Tip: Let seeds air-dry for a few hours if time permits. Wet seeds steam instead of roasting, which makes them chewy. 

Preheat your oven to 350°F (175°C).

Toss the completely dry seeds in a small bowl with the olive oil, salt, and any extra spices until evenly coated.

Spread the seeds out in a single, even layer on an ungreased or parchment-lined baking sheet. 

Bake for 15 to 20 minutes.

Stir or shake the pan every 5 to 7 minutes to ensure they brown evenly and don’t burn.

Remove from the oven when they are golden brown and audibly crisp.

Cool completely on the baking sheet before snacking; they will continue to crisp up as they cool. 

Enjoy with a warm cup of cider!