What to do with pumpkin innards when making a jack-o’-lantern
Oct. 15, 2026
By Mary Hightower
University of Arkansas Division of Agriculture
Fast Facts
- Pumpkin seeds are versatile for snacking
- Pulp protects developing pumpkin seeds
(428 words)
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LITTLE ROCK — Saved pumpkin seeds from a jack-o’-lantern can turn into a snack, a sauce or a second generation of pumpkins, but is there an easy way to separate the seeds from the pulp?
Quadarius Whitson, extension instructor for culinary nutrition, hospitality and tourism for the University of Arkansas Division of Agriculture, said that for jack-o’-lanterns or any winter squash, start by using a sturdy spoon to scrape out the mass of seed and pulp.
“One easy trick is to put the seeds and pulp in a bowl of water and work the mixture gently with your hands,” he said. “What makes this work is that the seeds float while the pulp sinks, making separation easier. A colander can then be used to strain and rinse the seeds.”
Using the seeds
Whitson said that after rinsing, pat or spread the seeds out to dry before roasting.
And while roasting may be the most common way to enjoy the pumpkin’s buried treasure, “pumpkin seeds are pretty versatile beyond roasting,” Whitson said, adding that they
can also be eaten raw after rinsing and drying. “Roasting simply adds more flavor
and crunch,” he said.
“They can be added to salads, soups, oatmeal, yogurt, smoothies, granola, and trail
mix, or incorporated into breads, muffins, energy bites, pesto, or seed butter,” he
said. “Using the seeds is a nice way to reduce food waste while adding texture and
nutrition,” he said.
The scoop on pulp
So, what is that stuff inside the pumpkin?
Amanda McWhirt, associate professor and extension fruit and vegetable specialist, said the different layers that make up the fruit have different functions that help develop and disperse the seeds to become the next generation of the plant.
The rind is the “exocarp,” the flesh or meat of the pumpkin is the “mesocarp,” and the pulp is the “endocarp” which surrounds the seeds.
“The pulp generally acts as a protectant around the seeds,” she said.
“If you think about tomatoes, there is a very similar setup — with the skin, the tomato flesh/meat and then generally some pulp around the seeds,” McWhirt said. “In other fruits like citrus, the pulp is the interior juicy segments we eat and the mesocarp is the white fleshy part we don’t eat.”
The Cooperative Extension Service in Arkansas and other states have many resources about pumpkins and other squashes:
- Home Gardening Series: Pumpkins
- Plant of the Week: Pumpkin
To learn about extension programs in Arkansas, contact your local Cooperative Extension Service agent or visit uaex.uada.edu. Follow us on Facebook and Instagram. To learn more about the UADA, visit uada.edu. To learn more about ag and food research in Arkansas, visit the Arkansas Agricultural Experiment Station at aaes.uada.edu.
About UADA
The University of Arkansas Division of Agriculture’s mission is to strengthen agriculture, communities, and families by connecting trusted research to the adoption of best practices. Through the Agricultural Experiment Station and the Cooperative Extension Service, UADA conducts research and extension work within the nation’s historic land grant education system.
UADA is one of 22 entities within the University of Arkansas System. It has offices in all 75 counties in Arkansas and faculty on three university campuses.
Pursuant to 7 CFR § 15.3, UADA offers all its Extension and Research programs and services (including employment) without regard to race, color, sex, national origin, religion, age, disability, marital or veteran status, genetic information, sexual preference, pregnancy or any other legally protected status, and is an equal opportunity institution.
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Media Contact:
Nick Kordsmeier
nkordsme@uada.edu