Compost, cooking and chucking are all preferable options for washed-up jack-o’-lanterns.

Canada produces more than 80,000 metric tonnes of pumpkins annually – most carved, used for decoration and thrown away, according to Statistics Canada.

Tossing them roadside or even on a wooded path introduces non-native species to wildlife and forested areas, and releases methane gas when left to sit in the landfill. There are several responsible ways to reduce post-Halloween pumpkin waste – once any wax, glitter, or paint is removed.

Ditching them roadside provides a short-term attraction, but puts wildlife at risk, says the Compost Education Centre in Victoria, which predictably prefers the nutrient-rich rotting option – either in a traditional pile or a

The centre suggests smashing or cutting the gourd to bits to help it decompose faster. Then cover the pumpkin pieces with loose leaves or other brown materials such as straw, cardboard, or paper to balance the moisture and carbon levels in the compost and prevent smells and pests, and let nature do its magic.

Over the next weeks to months, pumpkin bits will gradually break down into humus, a dark and crumbly substance that enriches the soil.

Other options include reaching out to a community garden, farm, or wildlife sanctuary to see if they want it. For those communities that provide the service, but your jack-o-lanterns in your municipal green waste bin or drop them off at a green waste transfer bin.

Anyone who just wants to smash a pumpkin may be able to find local options for that as well, often to benefit a charity.

In Greater Victoria, for exsample, residents get the satisfying crunch of seeing a jack-o’-lantern shatter, while disposing of the used gourds in a way that doesn’t attract wildlife. Colwood hosts its inaugural community pumpkin smash – with the option to smash, blast, crush, roll or drop the unwanted jack-o’-lanterns. Saanich firefighters will drop the aging gourds from a 100-foot ladder.

If a pumpkin is still safe for consumption – soup, pies and dog treats are all on the table.

Pinterest trends data shows a huge surge in searches for pumpkin-themed recipes across Canada this time of year, according to Chef’s Plate, a meal subscription box business that sought to explore the stats on food waste. The average Canadian household discards about $2,000 worth of food annually, the company found.

Notable Pinterest search increases include pumpkin bread and squash soup up by 200 per cent, butternut squash soaring by 300 per cent, and pumpkin muffins, pumpkin recipes, pumpkin loaf, and pumpkin scones each rising by 100 per cent, while pumpkin spice cookies saw an 80 per cent boost.

In a bid to help stave off that waste, Chefs Plate shared some creative ways to use left over pumpkins as an ingredient in pancakes, scones, hummus, pizza and oatmeal.

Pumpkin Scones
Ingredients:

• 2 cups all-purpose flour

• 1/3 cup brown sugar

• 1 tbsp baking powder

• 1 tsp pumpkin spice

• 1/2 tsp salt

• 1/2 cup cold, unsalted butter (cubed)

• 1/2 cup pumpkin puree

• 1/3 cup heavy cream

• 1 tsp vanilla extract

For the Glaze:

• 1 cup powdered sugar

• 2 tbsp milk

• 1/4 tsp pumpkin spice (optional)
Instructions:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

• In a large bowl, whisk together flour, brown sugar, baking powder, pumpkin spice, and salt.

• Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

• In a separate bowl, combine pumpkin puree, heavy cream, and vanilla extract. Add this to the dry ingredients and mix until just combined.

• Transfer the dough onto a floured surface, gently knead, and shape it into a one-inch thick circle. Cut into eight wedges and place on the baking sheet.

• Bake for 15-18 minutes until golden brown. Let cool slightly.

• For the glaze, whisk together powdered sugar, milk, and pumpkin spice.

Pumpkin Pancakes Recipe

Ingredients:

• 240 ml all-purpose flour

• 60 grams sugar

• 5 grams baking powder

• 2.5 grams bicarbonate of soda

• 2.5 grams salt

• 5 grams ground cinnamon

• 2.5 grams ground nutmeg

• 240 ml pumpkin puree

• 1 large egg

• 240 ml buttermilk

• 30 ml melted butter

• Chopped pecans (for topping)

• Maple syrup (for drizzling)

Instructions:

• In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, salt, cinnamon, and nutmeg.

• In another bowl, whisk together the pumpkin, egg, buttermilk, and melted butter.

• Pour the wet ingredients into the dry ingredients and stir until just combined.

• Heat a pan over medium heat and lightly grease it with butter or cooking spray.

• Pour the pancake batter onto the pan, using the recommended amount for each. Cook until bubbles form on the surface, then flip and cook until golden brown.

• Serve your pumpkin pancakes with a drizzle of maple syrup and a sprinkle of chocolate.