Pumpkins of almost any variety have flesh high in fiber and beta carotene. Their seeds, delicious when toasted or baked, can be rich in potassium and protein.
But we didn't eat the vast majority of the 1.91 billion pounds of pumpkins grown in the U.S. in 2014, according to the U.S. Department of Agriculture. Instead we, of course, carved faces into them, set them aglow and perhaps left them to sit outside for days. And then we tossed them.