Leftover Pumpkin Pie Filling and Gorgeous Gourd Vases

We thought this page out of Martha Stewart Living’s November edition was very interesting because of what appealed to two different personality types and why. Classic Freedom Kelly looked at this page and was immediately drawn to the Sugar and Spice feature about what to do with leftover pumpkin puree whereas Organic Freedom Katie and our Organic Freedom intern Kristin were drawn to the beautiful photo of the gourd vase. It’s the quintessential difference between a practical Classic and an Organic who is trying to be practical!

We’ll give you detailed instructions on how to do each idea because you’re not going to find this magazine on the newsstands anymore and God only knows when the ideas will make it onto the website. But what’s interesting is that Organic Katie didn’t even notice the Sugar and Spice idea for pumpkin puree. It might be because the header didn’t indicate what the picture was showing or it could just be that for her Thanksgiving is about the big picture — how things look and feel versus what clever thing to do with the extra pumpkin puree. But when Kelly pointed out that Sugar and Spice was about a nifty new idea for leftover pumpkin pulp, she admitted she was intrigued. Here’s how to do it.

Pumpkin Spread

• 2 sticks softened unsalted butter
• 1/3 cup plus 2 tbsp(s) pure pumpkin puree
• 3 tbsp(s) pure maple syrup
• 1/2 tsp pumpkin-pie spice
• 1/2 tsp coarse salt

Beat together with a mixer on high speed until pale and fluffy. The mixture will stay fresh in the refrigerator for up to two weeks.

Now while Organic Kristin and Katie loved the Squash Blossom gourd vase idea, Classic Kelly didn’t even notice it! To her she has plenty of beautiful crystal vases and to go to all that trouble to make a vase, when it isn’t even her style to begin with isn’t just annoying, it’s impractical. And while Organic Katie admired the gourd idea because it is more her funky style, she too has plenty of crystal vases from her wedding 10 years ago and the idea of cleaning out another gourd after Halloween Jack o’ Lantern time was just a bit too much to contemplate. The idea is practical and thrifty, but it’s the kind of thing that’s going to appeal to someone who doesn’t have seven crystal vases she didn’t register for.  It’s definitely the kind of thing that Katie would have attempted at an earlier point and possibly later point in her life if she was so inspired. If you too are bereft of beautiful vases and full of inspiration, here’s how to do this.

Gourd Vases

• miniature saw
• glass jar and/or glass votive
• waxed paper

Cut a hole near the top of the squash that will fit the glass jar or if its a miniature gourd a glass votive. The glass or votive will hold the water. You might need to trim off some of the squash’s bottom for it to stand upright. Use a bit of the waxed paper to protect your table. For the big gourd Martha suggests bittersweet or other branches. For the baby pumpkins try mum heads or other bulbs.