It’s almost Halloween, which means Pumpkin Spice Lattes, carved pumpkins on doorsteps, and pumpkin emojis rein supreme. While many people love to carve pumpkins, it seems that not many British people eat them! The majority of our pumpkins face a sad fate – hacked, scooped, carved… Then left out on a doorstop, rotting slightly, and chucked in the bin.
Let’s be nice to our pumpkins this Halloween! Why not try one of these delicious recipes to give your pumpkin the fate it deserves – becoming a tasty treat. We’ve rounded up some of our favourites from the world wide web.
Easy Pumpkin Puree
A few of these recipes call for pumpkin puree. Although you can buy it in a can, it’s a spookily simple recipe that is worth the minimal effort!
- Quarter and peel a pumpkin, then cut into chunks.
- Place the chunks in a large pan, cover with water and bring to the boil.
- Cook until tender (around 20 minutes), drain and allow to cool.
- Puree in a food processor or with a potato masher and store in an airtight container. Store for up to 3 days in the fridge, or up to 6 months in the freezer.
Pumpkin Potato Fritters
First up, we have a tasty savoury treat from Juliane of Jules HappyHealthyLife.
- 2 cups pumpkin, finely grated
- 2 cups potatoes, finely grated
- 1 small shallot, finely chopped
- 1 egg
- 4 tbsp oatmeal
- 1 pinch nutmeg
- Sea salt for seasoning
- Black pepper for seasoning
- 3 tbsp coconut oil for frying
- Put the grated pumpkin and potato in a cotton towel and squeeze out excess liquid before placing in a bowl.
- Add the shallot, nutmeg, egg and oatmeal, mix well and season to taste.
- Preheat the oven to 160°c.
- Heat the coconut oil in a pan and add even tablespoons of the mix to make fritters.
- Brown for 3-4 minutes on each side until golden.
- Place the fritters on a baking sheet and bake for another 10-15 minutes.
- Serve with a dip and enjoy!
Find the full recipe here.
Pumpkin Oat Cookies
This is Hannah’s simple but delicious recipe, from Hannah Harvesting Health.
- 1 egg
- 1/2 cup pumpkin purée
- 2 cups oats
- 1 tablespoon chia seeds
- 1 tablespoon pure maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- Preheat the oven to 180°c.
- Mix all the ingredients together in a bowl.
- Roll the mix into equal-sized balls, press down into a chunky biscuit shape.
- Bake for 10 minutes.
See the recipe post here.
Easy Pumpkin Pudding
Maria from She Blushes shared her favourite pumpkin pudding recipe, or Tembleque de Calabaza as it’s known in Puerto Rico!
- 1 1/2 cups of pumpkin puree
- 1/2 cup of milk
- 1 can of coconut cream
- 1 can of coconut milk
- 1 1/8 cups cornstarch (sifted)
- 6 tablespoons of brown sugar
- 1 teaspoon of vanilla
- a pinch of cinnamon
- a pinch of salt
- In a pan, combine the pumpkin, coconut milk and coconut cream then place on a low heat.
- In a separate bowl, mix the cornstarch, sugar and salt.
- Add the mix to the pan and stir on medium temperature.
- Add the vanilla and cinnamon, mix until the mixture boils and thickens – around 5-7 minutes.
- Let it cool for 15 minutes then refrigerate for at least 3 hours, or overnight.
See the full recipe here.
Pumpkin Seeds Three Ways
Stacey, our Digital Manager, gave us her take on pumpkin – a handy way to use seeds after carving!
Once you’ve carved your pumpkin, separate the seeds from the pulp and rinse with cold water in a colander. Shake the seeds dry.
- Pumpkin seeds
- Sweet: desiccated coconut
- Aromatic: garam masala
- Spicy: cajun spice mix
- Preheat the oven to 150°c and oil a baking sheet.
- Roast the seeds for 30 minutes so they are dry.
- Toss the seeds with olive oil and your choice of sweet, aromatic, or spicy coating. Add salt for the non-sweet choices.
- Bake until golden and crisp for an additional 20 minutes.
The possibilities are endless with this one! Try salt and pepper, chilli and garlic, paprika, Italian seasoning, cinnamon sugar… It’s a healthy and tasty snack that you’ve saved from the bin!
Peanut Butter Pumpkin Fruity Breakfast Bake
This delicious offering comes from Emma of Bake Then Eat.
- 130 grams peanut butter (1/2 cup)
- 175 grams pumpkin purée (3/4 cup)
- 240 millilitres milk (1 cup)
- 2 large eggs
- 2 teaspoons vanilla extract
- 5 tablespoons full fat cream cheese
- 2 tablespoons coconut sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 4 medium sized crusty bread rolls – cut into cubes
- 20 blackberries
- 40 grams sultanas (1/4 cup)
- 30 grams dried cranberries (1/4 cup)
- 15 grams pumpkin seeds (1/4 cup)
- 2 tablespoons coconut sugar for sprinkling
- 2 tablespoons oats for sprinkling
The Day Before
- Heat peanut butter in the microwave for 15 seconds.
- Add the pumpkin puree, milk, eggs, vanilla extract, cream cheese and coconut sugar then whisk to custard consistency.
- Add the spices and mix again.
- Cut the rolls to approx 1 inch cubes and place half into a lightly greased pie dish.
- Sprinkle over half the blackberries, sultanas, cranberries and pumpkin seeds, then top with half the custard.
- Repeat with the remaining ingredients
- Cover the dish with foil and place in the fridge overnight.
The Next Day
- Preheat your oven to 200°c and take the dish out of the fridge to leave at room temperature.
- Bake for 15 minutes with the foil on and 15 minutes without.
- Serve immediately, and enjoy for up to 3 days – hot or cold!
Check out the full recipe here.
Easy Soy Simmered Pumpkin/Squash
This Japanese inspired side dish comes from Chris at Non Japanese Cook.
- chopped pumpkin/squash to fit in a single layer in a saucepan
- 600ml dashi or other light stock
- 2-3 tablespoons of soy sauce
- pinch brown sugar
- salt to taste
For the garnish
- handful chestnuts
- handful chives
- Cut an X into the chestnut skins and boil them in a pan.
- Place the pumpkin in a separate, large saucepan with just enough water to cover.
- Bring the pumpkin to the boil and simmer for 10 minutes, or until about half cooked.
- Drain the saucepan and replace the water with the same amount of dashi or stock. Add sugar, soy sauce and salt.
- Use a circle of foil or baking paper with the same diameter as your pan. Cut a small slit in the centre to act as a vent and place on top of the squash.
- Bring the pumpkin to a gentle simmer for 20 minutes
- Drain, peel and chop the chestnuts.
- Check the pumpkin is ready by cutting with a knife – the knife should move smoothly and evenly.
- Serve with a drizzle of stock, the chestnuts and chives.
Find the full recipe here.
Pumpkin Spice Cookies
Last but not least, we have some sugar, spice and all things nice from Suzanne at The Pretty Feed!
- 1 cup of pumpkin puree
- 3 cups of all purpose flour
- 2 sticks of butter
- 1 large egg
- 1/3 cup of dark molasses
- 2 2/3 teaspoon of pumpkin pie spice**
- 2 teaspoons baking powder
- 7/8 cup of white sugar
- 1/2 teaspoon salt
- 2 cups of decorating sugar to roll cookies in
Pumpkin pie spice: 3 tablespoons of cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1 1/2 teaspoons allspice, 1 1/2 teaspoons of cloves. Mix the ground spices together and store in an airtight container.
- Preheat the oven to 160°c and line two baking trays with parchment paper.
- Cream butter, sugar and molasses until light and fluffy. Beat the mixture for two minutes, scrape down, and beat for a further minute.
- Add egg and beat for one minute.
- Mix in the pumpkin puree.
- In thirds, add the dry ingredients.
- Place the mixture on a baking sheet using an ice cream scoop.
- Roll the dough into balls and cover with sugar sprinkles.
- Flatten the mix into circles and coat with sugar once more.
- Bake for 12-13 minutes until edges are slightly crispy.
- Allow to cool for 5 minutes and transfer onto a cooling rack.
See the full recipe here.
Thank you to everyone who contributed! And have a happy, safe and tasty Halloween!