Decorating with pumpkins? Try cooking with them, too!

If you’re decorating with pumpkins this month — as chic centrepieces or as scary Jack-o’-lanterns on the front porch — don’t toss them (or their insides) out when you’re done with your seasonal decor.

Here are some recipes to help you make the most of those pumpkins.

The seeds.

Pumpkin seeds are a tasty snack that are far healthier than Halloween candy: they’re packed with fibre, protein, and magnesium.

Toss the seeds in oil and salt and roast them in the oven, or go gourmet by boiling them in salted water first, then adding additional spices. Cinnamon, brown sugar, smoked paprika, cumin and chill powder all work.

Follow the brined-and-toasted recipe from Simply Recipes here.

And here are three ways to roast pumpkin seeds, courtesy of the Brown Eyed Baker.

The guts.

Before you relegate the stringy bits inside your pumpkin to the compost pile, make a pumpkin stock to use in soups and casseroles.

The flesh.

Typically, the flesh of large pumpkins purchased for Jack-‘o-lantern purposes isn’t ideal for eating.

Meaning this record-breaking 2,058-pound pumpkin probably won’t turn into dozens of the world’s best pies.

If you’re decorating for the season with smaller sugar pumpkins, however, you’ll get good food out of your scary decor. Or just buy two kinds: one for carving, one for baking.

TODAY's Tracy Saelinger says we have two options with pumpkin flesh: “Purée or mash it for use in desserts, breads, sauces, soups and the like, or cut it up and roast it like other squash.”

Follow Oh She Glows’ tutorial on how to make a purée from sugar pumpkins.

Start your day off right by using the purée in a Pumpkin Spice Smoothie, in your morning oatmeal, in these Vegan Pumpkin Pancakes, or in Pumpkin Waffles.

Snack on pumpkin all day with this Savory Pumpkin Hummus. (It requires both pumpkin purée and roasted pumpkin seeds.)

Or make toast more interesting with the Pioneer Woman’s Pumpkin Butter.

It’s also chili season! Whip up this Crock Pot Turkey White Bean Pumpkin Chili from Skinnytaste. Or if you’re more of a soup person, try Joy the Baker’s Roasted Pumpkin and Butternut Squash Soup or Smitten Kitchen’s Black Bean Pumpkin Soup.

Rather roast your pumpkin? Here’s a quick video tutorial on how to roast pumpkin from Steamy Kitchen.

Make a quick side dish with Country Living’s Roasted Pumpkin with Shallots recipe.

And who could turn down a recipe with a name like Pumpkin Stuffed with Everything Good?!

And Jamie Oliver’s “The Best Baked Pumpkin" gets stuffed with rice, cranberries, pistachios and tangerine zest.

Make friends for life at your next dinner party with Gordon Ramsay’s Pumpkin and Pancetta Risotto.

End your day on a high note with this Pumpkin Toddy alongside a couple Super Soft Pumpkin Chocolate Chip Cookies.

And just because Thanksgiving’s over doesn’t mean that it’s too late for pumpkin pie. It’s never too late. Ever.

The shell.

Don’t toss out the shell too soon. Take a note from Julia Child’s playbook and impress guests by using roasted shells as bowls for soups, stews and risotto.

When dinner’s over, cleanup’s a breeze: just compost the bowls.

What do you do with pumpkins?