Pumpkin Cooler

Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:


  • 1 large, wide pumpkin
  • 1 tablespoon olive oil
  • 1 tablespoon dried ground thyme
  • 1 1/2 teaspoons kosher salt


  1. Cut top from a large, wide pumpkin using a serrated knife. Scoop out seeds and pulp. Line bottom and sides with a 2-gal. zip-top plastic bag. Fill bag with ice and assorted beverages.
  2. *One large pumpkin yields about 1 cup of seeds, but don't throw them out. Season them instead. Rinse 1 cup fresh pumpkin seeds; pat dry with paper towels. Toss seeds with 1 Tbsp. olive oil, 1 Tbsp. dried ground thyme, and 1 1/2 tsp. kosher salt; place in a single layer on a lightly greased baking sheet. Bake at 350° for 20 to 25 minutes or until toasted. Serve on top of a salad, or just enjoy them as a yummy snack. Makes 1 cup. Prep: 10 min., Bake: 25 min.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pumpkin Cooler Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy