For a hit at your next party, trade fire for ice as your pumpkin filling of choice. Cut the top from a large, wide pumpkin with a serrated knife, and scoop out the seeds and pulp. Line the bottom and sides of the pumpkin with a 2-gallon zip-top plastic bag. Fill the bag with ice and assorted beverages.
For a tasty treat to accompany your cooler, rinse the seeds, and pat dry with paper towels. Toss with 1 Tbsp. olive oil, 1 Tbsp. dried ground thyme, and 11/2 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.