Updated: Jun 5, 2020
Boo! Happy Hallowe'en everyone!
So Hallowe'en has finally arrived. You've got the treats for the trick or treaters, you've got the kids their scary costumes and you've carved the pumpkin. Are you wondering now what to do with all the pumpkin flesh that you have scooped out? Did you know that there's more to pumpkin than pumpkin pie? If, like me, you hate wasting food, I've got some great recipe ideas for you.
WHAT TO DO WITH YOUR PUMPKIN
Roast pumpkin seeds
Place your pumpkin seeds on a baking tray and sprinkle with salt. Oven bake the seeds on a high heat for approximately twenty minutes.
1lb (450g) Peeled & seeded pumpkin (diced)
2oz (56g) Margarine
3/4lb (340g) Potatoes (diced)
1 Tin (14oz) Tomatoes
Salt & Pepper
2tbsp Single cream
Melt the margarine in a large pan, add the pumpkin and cook gently for about 5 minutes.
Add the potatoes to the pan and continue cooking for a few more minutes.
Add the tomatoes, stock and salt & pepper.
Bring to the boil, reduce the heat and simmer gently for one hour.
Allow to cool slightly before liquidising.
Return the soup to the pan and stir in the cream.
Reheat gently and sprinkle with a little chopped parsley before serving.
4oz (110g) Margarine
4oz (110g) Caster sugar
2 eggs (beaten)
2 Rounded dsp golden syrup
8oz (225g) Self-raising flour
1 tsp Mixed spice
4oz (110g) Mixed dried fruit
½ cup cooked, mashed pumpkin
Cream together the margarine, sugar and syrup together until soft.
Gradually beat in the eggs.
Fold in the flour and mixed spice
Gradually mix in the pumpkin
Pour the mixture into a greased and lined 8" tin and bake for approximately one hour at 180C (160C fan).
2lb (900g) Pumpkin (diced)
2oz (56g) Dry cheese (preferably Parmesan)
2oz (56g) butter
A little cayenne and grated nutmeg
Cook the pumpkin in boiling water for 10-15 minutes and drain well.
Melt the butter in a pan, add the pumpkin, salt and spices. Toss for about 5 minutes.
Butter a baking dish, lay the pumpkin in this and cover with grated cheese and dabs of butter.
Bake in a fairly hot oven until nicely browned on top.
A few breadcrumbs may be scattered on top with the cheese if desired.
And last but not least...
750g/1lb 10oz pumpkin (diced)
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
½ tsp salt
½ tsp grated nutmeg
1 tsp cinnamon
1 tbsp icing sugar
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
Increase oven to 220C/200C fan/gas 7.
Push the cooled pumpkin through a sieve into a large bowl.
In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.
Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
Leave to cool, then remove the pie from the tin.
Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
If you don't fancy any of the above, you can always leave your pumpkin at the bottom of your garden for the wild birds and animals to enjoy. I have heard that not just birds and squirrels but hedgehogs, badgers and foxes all love pumpkin, especially at this time of year when there is less of an abundance of food for wildlife.
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Related: Boo! No Tricks, Just Treats
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