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Pumpkin Cooler

Pumpkin Cooler

Southern Living OCTOBER 2007

  • Yield: Makes 1 cooler
  • Prep time:15 Minutes


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


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.

*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.


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Pumpkin Cooler recipe