Don’t toss those left over pumpkin seeds! Wash em’, toss em’ in the oven, and voila! A seasonal, healthy snack.

Thanksgiving Prep Week: DIY Pumpkin Face Mask

Greenista Girl Neha

Have some left over Pumpkin from Halloween? No worries, we can show you how to put that soft orange squash to good use. Great for centerpiece décor, yummy in pies, and even better on your skin! Check out this super easy (just two ingredients), pumpkin face mask. The egg helps bind the mask together while nourishing and lifting the skin!

DIY Pumpkin Face Mask

  • 1 small organic pumpkin
  • One organic egg
  • Splash of organic milk (optional)
  1. Preheat your oven to 350 degrees. Cut the pumpkin in half and scoop out the seeds and goop.
  2. Place on a baking sheet and roast for 45-60 minutes until tender. Let cool completely.
  3. Scoop out the pumpkin and whisk about 1/4 cup of pumpkin with one egg. Add a splash of milk (optional) and blend together.
  4. Apply the mixture to your face and neck for 15 to 20 minutes, then rinse off.
  • For dry skin: Add a touch of honey which acts as a humectant and the natural sweetener provides antiseptic properties, too.
  • For oily skin: For a tightening effect, pour in a splash of apple cider or cranberry juice.

Written by Greenista Girl Neha

Photos by Doyougetbutterflies

High in vitamins A and C and zinc, Pumpkin helps heal and protect the skin from free radicals, all while gently dissolving dead skin cells.
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Check out the Art of Comfort Baking and Cooking for Baby, Too for more yummy recipes.

Squash It: Organic Pumpkin Baby Food

Greenista Girl Shivani

While you’re nibbling on yummy pumpkin seeds, whip up some autumn-inspired food for your little one, too. Starting at 6 months, babies can eat “yellow” veggies, which includes sweet potatoes, squash, and pumpkins. These veggies are high in potassium and vitamins A and C and tasty to boot. With the help of Brooke Griffin from the Art of Comfort Baking and Cooking for Baby, Too, we whipped up this healthy treat for our babes.

Organic Pumpkin Baby Food

  • Small organic pumpkin
  • Breast milk or baby formula (your brand)

Preheat oven to 425 degrees. Wash and scrub the pumpkin. Cut the pumpkin in half and remove the seeds and guts. Slice into quarters and place on a baking sheet, skin side down. Roast until tender when pierced with a knife, about 45-60 minutes. Cool. Scoop out the pumpkin and puree in a food processor until smooth. Add breast milk or formula to the consistency your baby can handle. The puree will stay in the fridge for 3 days or in the freezer for up to 3 months.

Written by Greenista Girl Shivani

Photo by Art of Comfort Baking and Cooking for Baby, Too

There are many benefits to making your own baby food like no additives, preservatives, or pesticides. Plus it saves money and is better for the environment.
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Try making them sweet instead with a little oil, cinnamon, and sugar.

DIY Toasted Pumpkin Seeds


Don’t toss those slimy “guts” from your jack-o-lantern … turn the seeds into a yummy treat instead. There are no scary ingredients in this all-natural and healthy snack.  Greenista Girl Shubhra remembers having toasted and salted pumpkin seeds at her pre-school and has been in love with them ever since. Here is a grown-up, gourmet version using not just salt, but other spices as well.

Toasted Pumpkin Seeds

  • Organic pumpkin seeds
  • Organic olive oil
  • Organic salt
  • Organic garlic powder (optional)
  • Organic onion powder (optional)
  • Organic cayenne pepper (optional)

1.     Rinse the pumpkin seeds and separate the pumpkin pulp.

2.     Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp.

3.     Spread out on a baking sheet to dry overnight.

4.     Preheat oven to 300 degree.

5.     Lightly oil a baking sheet.

6.     Toss pumpkin seeds in olive oil. Sprinkle with salt and your choice of garlic powder, onion powder, and cayenne pepper. Toss to coat.

7.     Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

8.      Cool pumpkin seeds before eating.

9.     Eat them plain or top on salads, soup, or yogurt.

10.  Store in an airtight container at room temperature up to 3 months.

PS: Feeling extra spicy? Try other combos like curry, cumin, Hungarian paprika, and more. Get creative!

Written by Greenista Girl Shubhra

Photo by Health Mad

Beat the blues naturally with pumpkin seeds. They contain L-tryptophan, a compound naturally effective against depression
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The largest pumpkin ever grown weighed 1,140 pounds.

Halloween Week: Top 5 Eco Way to Dispose of Your Carved Pumpkins


After Halloween is over and your carved pumpkin is looking all sad and shriveled, don’t kick it to the curb to be sent to the landfill. Check out these top 5 eco ways to dispose of your carved pumpkins.

Compost It: Cut the pumpkin into small chunks to help decomposition. The worms will do the rest of the work by breaking it down.

Bury It: If you don’t have a compost bin, try burying it in your garden. Just make sure it’s deep enough so squirrels and bunnies can’t dig it up. You might even have a pumpkin or two sprouting next fall.

Feed the Animals: Crack the pumpkin open and toss it into the woods. Deer, rabbits, and mice will nibble on this seasonal fave until it’s gone.

Make a Face Mask: Scoop out the insides, mash it with a little honey, soy milk, and brown sugar. Apply to your skin and wash off 10 minutes later.

Make a Bird Feeder: How cute is that idea? Follow these step-by-step instructions for a DIY bird feeder from your old pumpkin. We love it!

Written by Greenista Girl Brianne

Photos by Sakurako

Pumpkins are very high in vitamin a and potassium so the ones you didn’t carve, try eating. And don’t forget to nibble on the seeds.
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