I always enjoy using pumpkins and gourds as a seasonal centerpiece for Thanksgiving. If there’s no room at the dining table with the Thanksgiving feast, it’s a pretty way to dress a sideboard, kitchen island, or foyer table.
Like everyone else, I’ve been busy harvesting recipes and table ideas with Thanksgiving a few weeks away.
To create a pumpkin vase centerpiece, I always start with wet floral foam, soaked in water for 30 minutes. You can skip the wet foam and insert a bowl or plastic container in your pumpkin to hold water and flowers instead, but the wet foam helps to anchor heavier elements~ apples, artichokes, mini pumpkins, that can be added with floral picks.
Cut your pumpkin and remove the insides and seeds. Next, I line the pumpkin with a few plastic bags to keep any additional water from the oasis away from the bottom of the pumpkin to keep it a little drier, helping it last longer. If you wedge your foam in tightly, you won’t need floral tape to hold the foam in place.
You can make your centerpiece a couple of days in advance, keeping it out of direct sunlight and cool, to slow down the evaporation process. Misting them with a spray water bottle occasionally will help keep your flowers looking fresh.
Here a few centerpieces using pumpkins as vases from the archives, click on the links if you’d like a peek.
A centerpiece with individual tiger stripe pumpkins for each place setting.