Hallowe’en Pumpkin Recipes – Root to Fruit

I love hallowe’en. Always have.

My favourite thing to do on All Hallows Eve is to carve a pumpkin (organic, natch) and watch a cosy-hallowe’en movie (think Practical Magic or The Addams Family) by the flickering light of my jack-o-lantern.

Whilst looking for recipe ideas for my latest YouTube video, I stumbled upon the charity Hubbub who have been running a #pumpkinrescue campaign for the last couple of years to help highlight just how much usable pumpkin we waste in the UK at Hallowe’en. It’s a scary number!

So with that in mind, here are the recipes (in the loosest sense of the word possible!) I tried to help use up more of my pumpkin this year! An all round success, might I add!

FYI – all ingredients except the nutmeg are organic

Carve The Pumpkin

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Let the fun begin! I saved everything from the seeds, to the stringy bits, the flesh and even some of the skin in a bowl. After carving a spooky face into my pumpkin, I then separated all the insides, flesh and skin into different bowls. I rinsed the seeds and removed the skin from the fleshy pieces.

 

Roasted or Toasted Seed

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  • Sprinkle seeds on to baking tray
  • Add a knob of butter (coconut oil or ghee butter would also work)
  • Sprinkle with salt (I also added a pinch of dried chilli flakes)
  • Roast in the oven at approx. 180-200 Degrees Celsius for around 20 mins (just keep an eye on them until golden brown)
  • Once cool, store in a jar and use as a snack or to sprinkle onto soup

 

Pumpkin Purée

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I need this for some of the other recipes and its useful to make and store in fridge or freezer until you need it. I have a tiny fridge and an even tinier freezer so I used it all up straight away.

  • Bring a pan of water to the boil in the bottom half of your steamer (or in a regular pan)
  • Remove all skin from pumpkin meat (and save to one side!) and slice into roughly similar sized chunks
  • Place pumpkin in a steamer (or in a colander/sieve) over a pan of boiling water with a lid on) for approx. 50 mins or until mushy and soft
  • Squash (intended pun!) with a fork or potato masher by hand to make puree or if you’re feeling downright lazy, whack it in the blender until smooth-ish)
  • Leave to cool and use in other recipes – like pumpkin pie, home made pumpkin face mask or pumpkin soup!

 

Pumpkin Vegetable Stock

I tend to store the ends of vegetables in the freezer to use when I’m making stock.

  • To a pot of boiling water add the vegetable ends/peelings etc
  • Add 3-4 pinches of salt (I use unrefined sea salt)
  • Add the pumpkin strings
  • Add several pepper corns if you like. I sometimes forget to do this but prefer the taste of the stock when I remember to add them
  • Cover and allow to simmer for about an hour
  • Strain the liquid and set aside to cool
  • Store in a clean jar or container to use in stocks and stews throughout the week.

 

Pumpkin Cider Bisque

This was surprisingly good! I used the remaining cider for our venison pie later that day.

  • Melting 2 tablespoons of butter in a pan
  • Mix in 2 tablespoons of flour
  • Slowly stir in 2 cups of organic whole milk
  • Stir constantly over medium heat until thickened
  • Add 1 cup cooked pumpkin puree and warm through
  • Slowly pour in 2 cups of cider
  • Add salt and pepper to taste

 

Pumpkin Pie

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CRUST:

  • Mix 2 cups of flour (I used half whole wheat and half white spelt – both organic) in a bowl with 2/3 cup of butter
  • Add a pinch of salt
  • Use fingers to work the moxture into a bread crumb texture
  • Add a dash of cold water and stir using hands to form a sticky ball
  • Roll out onto a floured surface
  • Place in pie dish and blind bake for around 20 mins although ovens vary so much and my attention to time is terrible. So just watch it.

FILLING:

  • In a bowl, mix 2 eggs with a fork
  • Add about a cup of sugar (I used up some black strap in our cupboard as well as brown sugar I had bought in bulk) maple syrup could work as would coconut syrup. Then add the following:
  • 1/2 teaspoon salt
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon ( I didn’t have any so just added a touch more cinnamon and nutmeg)
  • 1/2 teaspoon of lemon zest
  • 2 cups of pumpkin pulp purée (see instructions earlier in this post)
  • 1 1/2 cup of evaporated milk (I made my own following these instructions – let it cool before adding so you don’t scramble the eggs)

Pour into the pie crust and bake for about an hour – again, just keep an eye on it. Serve with cream or it’s pretty good on it’s own too!

 

Roasted Pumpkin Skin

I tried saving the peel from the pumpkin flesh I was using and roasted it in the oven with some organic coconut oil and sprinkle of salt. 20 mins later (oven set to approx. 180 degrees c) and I had a tasty snack!

 

Pumpkin Face Mask

I saw the girls from the Clean Beauty Co. making this in a Facebook interview and felt inspired to try it myself. They say pumpkin is rich in vitamin A and good for the skin.

This makes enough for two people, so try halving it if you’re rolling solo.

  • Approx. 50g-100g of pumpkin flesh or the equivalent of a slice.
  • Mix in a tablespoon of organic oats
  • Add a teaspoon of honey (they suggest manuka, but I just used what I had at home)
  • Add a teaspoon of coconut oil
  • Stir and apply to skin
  • Leave on for 15 mins
  • Remove with a damp cloth

My skin really did feel super soft after using this!

 

Have fun getting creative with you pumpkin! Check out Hubbub.org for more pumpkin waste recipe ideas as well as lots of other sustainable lifestyle stuff!

 

Watch my Hallowe’en pumpkin, zero waste inspired YouTube video:

 

 

 

 

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