DIY PAPER MACHE PUMPKIN – THE PERFECT FALL CRAFT!

This paper mache pumpkin is an ideal project for those who enjoy getting their hands dirty and immersing themselves in a creative endeavor! I’m thrilled with how this pumpkin turned out and have plenty of ideas for improving my next one. The project evolved as I worked on it; I initially aimed for a neutral pumpkin, but as you can see, it took on a different look. Keep reading to discover how to make your own paper mache pumpkin!

TOOLS & MATERIALS

  • Punch Balloon
  • Paper Sacks or Newspaper
  • Flour
  • Salt
  • Water
  • Container to Mix In
  • Twine
  • Spray Paint
  • Pumpkin Stem
  • Foliage *optional

STEP-BY-STEP INSTRUCTIONS

Before diving into this project, there are a few preparations to make.

PREPARING THE PAPER

Begin by tearing your paper sacks or newspapers into strips. If you’re using paper sacks, aim for thin strips, as they will create a better 3-D effect on your pumpkin. If you opt for newspaper, wider strips are fine since the newspaper is lighter than the paper bag.

MAKING YOUR PASTE

Next, prepare your homemade paper mache paste. I started with a cup of flour and added a generous sprinkle of salt to prevent mold. Gradually mix in water with the flour and salt until you achieve a consistency similar to pancake batter.

PREPARING YOUR BALLOON

Inflate your balloon to the desired size of your pumpkin. Keep in mind that less air will give you more variation in shape.

Next, take your twine and tie it around the balloon’s tail. Begin wrapping the twine around the balloon to create the ridges of your pumpkin. Each time you pass the twine over the balloon tail, make sure to wrap it around to secure it in place. Once you’ve created your desired number of ridges, you’re ready to move on to the next step.

GET MESSY

Now it’s time for the fun part—paper mache! Take your strips of newspaper and dip them into the paste you mixed earlier, ensuring they are thoroughly soaked so they can mold to the pumpkin shape. I recommend starting with a layer of newspaper in the crevices or using narrow strips of paper bag, as the thinner newspaper tends to fit better into the grooves of the pumpkin.

Soak the newspaper strips and apply them to your balloon pumpkin until it’s completely covered, making sure to overlap each strip. Allow the pumpkin to dry between layers.

To make the process easier, I found it helpful to place my pumpkin on an old ice cream bucket. This kept the pumpkin from rolling away while I worked on each side.

For my second layer, I repeated the same process but used paper bag strips instead. The thickness of the paper bag strips allowed me to get away with just two layers. If you’re using only newspaper for this project, I recommend applying additional layers to ensure sturdiness.

Once you’ve achieved your desired number of layers, be sure to let the pumpkin dry completely.

I initially hoped that the paper bag strips would give my pumpkin a neutral look, similar to THIS, but once it dried, the paste covered most of the brown. I found that homemade paste tends to be thicker and less translucent than store-bought paper mache. At this point, I decided to paint my pumpkin.

PAINTING THE PUMPKIN

To prepare my pumpkin for painting, I sanded it down using a sanding block like THIS. The paste had dried thicker in some areas where I hadn’t smoothed it out properly, so sanding not only helped even those spots but also provided a better surface for the paint to adhere to.

After sanding, I carefully removed the balloon from inside the pumpkin. This turned out to be quite a process and didn’t go as smoothly as I had hoped!

To remove the balloon, I used a pin to pop it, expecting it to deflate and get trapped inside the pumpkin. To prevent that, I securely held the end of the balloon while I popped it. However, the balloon didn’t deflate as I anticipated! While it did lose air, the twine wrapped around it kept everything in place.

To address this, I cut a small hole in the top of the pumpkin to help loosen the twine. Using my fingers and some leverage, I carefully pulled the twine away from the pumpkin’s walls and slowly lifted the balloon out. You don’t necessarily have to remove the balloon, but I wanted to clear the tail to make room for my stem.

Once the balloon was out, I spray-painted my paper mache pumpkin.

ADDING A STEM

For the stem, I initially wanted to use a stem from a real pumpkin, but that plan didn’t work out. Instead, I created one using paper bag strips. I rolled up a strip and soaked it completely in Mod Podge, then added smaller strips at the base to make it easier to glue onto the pumpkin later.

After letting the stem dry completely, I used a paintbrush and the homemade paste to attach it to the top of the pumpkin. I wiped away any excess paste and allowed it to dry thoroughly.

Next, I used some brown paint and a small paintbrush to color the stem. To give my pumpkin a little extra flair, I took some faux foliage and created a ring to place around the stem, securing it with hot glue.

ADDING SOMETHING EXTRA

This project is fantastic because it allows you to unleash your creativity and customize it to your heart’s content. You can make your pumpkins in any size you desire, choose to leave them bare for a neutral look, or paint them in vibrant, funky colors. You could even cut the pumpkin in half to create a unique bowl! The possibilities are endless!

STYLING YOUR PAPER MACHE PUMPKIN

To style my pumpkin, I used a tureen and added some straw inside, allowing it to peek out around the bottom of the pumpkin for added texture. An urn would also work wonderfully for styling your pumpkin!

VEGAN SALAMI RECIPE 

Vegan salami provides a delicious plant-based take on a classic favorite. Made with soy protein, beetroot for a rich color, and a carefully crafted blend of herbs and spices, it captures the savory, slightly spicy essence of traditional salami. Ideal for sandwiches, charcuterie boards, or snacking, this cruelty-free alternative offers a sustainable and flavorful option for any occasion.

INGREDIENTS

  • 1 cup vital wheat gluten
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp fennel seeds
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp black pepper
  • ½ tsp chili flakes
  • ½ cup low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 1 tbsp avocado oil (or any neutral-flavored oil)
  • 1 tbsp soy sauce
  • 2 tbsp liquid smoke

OVEN INSTRUCTIONS

  • Preheat the Oven: Set your oven to 375°F (190°C).
  • Mix Dry Ingredients: In a large bowl, combine all dry ingredients, mixing well for even distribution.
  • Whisk Wet Ingredients: In a separate bowl, whisk together all the wet ingredients until fully blended.
  • Combine Mixtures: Pour the wet ingredients into the dry mixture and stir until a dough forms.
  • Knead the Dough: Transfer to a clean surface and knead for 1-2 minutes until soft and well incorporated.
  • Shape the Salami: Divide the dough into two portions and roll each into a 6-inch log.
  • Wrap Securely: Wrap each log in parchment paper followed by aluminum foil, twisting the ends to seal.
  • Bake: Place on a baking sheet and bake for 45-55 minutes, flipping halfway through.
  • Cool Completely: Once baked, allow the salami to cool before unwrapping. It should be firm with a slight give.
  • Slice & Serve: Enjoy on sandwiches, pizza, charcuterie boards, or as a snack.

STEAMING INSTRUCTIONS

  • Prepare Dough: Follow steps 2-5 from the oven instructions.
  • Set Up Steamer: Fill a pot with 1-2 inches of water, ensuring the steamer basket is above the water level. Bring to a boil, then reduce to a simmer.
  • Steam the Salami: Place wrapped logs in the steamer, cover, and steam for 45-60 minutes. Check the water level periodically.
  • Cool & Unwrap: Let the salami cool completely before unwrapping, then slice and serve.

EQUIPMENT NEEDED

  • Mixing bowls
  • Measuring cups & spoons
  • Whisk
  • Cutting board & knife
  • Parchment paper & aluminum foil
  • Baking sheet
  • Oven
  • Food processor (optional)
  • Steamer basket & large pot (for steaming option)

NOTES & TIPS

  • Customize the Flavor: Adjust the spice blend to your preference—add more chili flakes for heat or extra herbs for depth.
  • Adjusting Dough Texture: If the dough feels too wet, add a bit more vital wheat gluten until the consistency is right.
  • Storage: Store in the fridge for up to 1 week or freeze for up to 3 months. Wrap tightly to maintain freshness.
  • Best Flavor Tip: Let the salami rest in the fridge overnight before slicing—this enhances the flavors.
  • Gluten-Free Alternative: Replace soy sauce with tamari and ensure all ingredients align with gluten-free needs.

Enjoy your homemade vegan salami—perfect for a plant-based charcuterie board! 🌱