This segment was originally done for Today’s THV Little Rock’s The Vine.

Years ago, I discovered that pumpkins brought great joy to my family-- they’re just so, HAPPY! Now typically I don’t cut my pumpkins, I decorate my porch with varieties and enjoy them from October to Thanksgiving. But having kids has meant giving in to creating Halloween Jack-o-Lanterns.

When my son was little we would paint them because I was concerned about him handling a sharp knife. This year I saw a really fun painting technique. All you need are squeeze bottles of paint and a plump round pumpkin. TIP: elevate the pumpkin, perhaps on a plastic garden plant pot or even a terra cotta container. Something you don’t mind getting paint run-off on.

Now another way I’ve painted them is with spray paint-- the longer you follow my blog the more you’ll see how much I love spray paint. Mixing natural pumpkins with painted and nestling them on a bed of eucalyptus makes a stunning centerpiece. I used a bed of Spanish moss and added in elements from a shrub that is currently producing red berries in my yard for a fall centerpiece.

But you’re not here to talk about PAINTED pumpkins, you’re here to see how cut this bad boy, right? It’s really unique and it’s easy to do and, like all Jack-o-Lanters, don’t cut them until a few days before Halloween.

First, I started by cutting the BOTTOM, yes, the bottom-- I know that’s not traditional but there’s a good reason. In the video I used a serrated knife but in hindsight a small saw would have given me a more even cut all the way around. Scoop out the guts but set them aside because there are SO many things you can do with the seeds. I’ve seen the fancy kits but I think a large spoon with a good flat edge and a jar lid are some of the best ways to scrape out the inside. I also used a small gravy ladle that was quite handy.

Once cleaned out, you’ll want to wash the inside-- you see when you cut a pumpkin it’s like cutting skin and so you want to make sure there’s not bacteria on it. Soapy water is fine.

When the pumpkin is dry, we get to have some fun! Using a drill with a circular bit cut the large holes. Then change to a smaller bit and drill in the smaller holes.

Clean again and once dry coat the cut areas with Vaseline or, for a quicker and less messy option, spray on a clear coat to seal the pumpkin.

Place a battery operated lantern (for a safer alternative) or a candle on a plate it under the pumpkin and enjoy.

So why did I cut from the bottom? Well, I’ve never been able to get the top to sit evenly and for this design, I wanted to be able to set the pumpkin over my light source like a lantern. And who doesn’t love the little stem on top! This really shows off the form of the pumpkin.

Now moving on to the seeds-- a enjoy toasting them. A simple recipe is:

Rinse seeds off and remove any pulp. A colander works well.
Fill a bowl with water and add seeds.
Add salt into the water and allow the mixture to rest overnight.
Next, drain seeds.
Spray a foil lined baking sheet with food release and add seeds.
Season with “Season All” or your favorite seasoning. Salt and pepper also works fine. Do this to taste.
For my recipe, I baked the seeds at 350 for 10 minutes and then broiled them at 400 for 5 minutes. What you’re looking for are firm, crisp seeds that aren’t burned.
Remove from oven, allow to cool, and serve. Delish!
Makes a great addition to salads this time of year or as a garnish to butternut squash soup.

This year, I have a friend with goats and she is taking contributions of old unpainted pumpkins and pumpkin “gut.” Why? Apparently they are a dewormer (how Halloween is that?). No goats? Cut them up and toss them into the woods and allow the deer and other creatures to enjoy.

From my house to yours, have a safe and happy Halloween.