As we know, Halloween in 2020 isn’t the same this year, but a lot of us have still bought a pumpkin to celebrate in some form.
We've therefore compiled five lovely autumnal recipes to help you make good use of your pumpkin leftovers:
- 225g plain flour
- 2 tsp baking powder
- 1 tbsp ground cinnamon (or 2 tsp pumpkin spice)
- 100g caster sugar
- 50g soft light brown sugar
- 200g pumpkin purée (from a can or homemade – see 'goes well with' below)
- 2 large eggs
- 125g slightly salted butter, melted
1. Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
2. Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
3. Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely.
Via BBC Good Food
- 4 tbsp olive oil or coconut oil
- 2 onions, finely chopped
- 1 clove garlic (optional)
- 1kg pumpkins or squash
- 700ml vegetable stock (bouillon powder is best)
- 1/2 cup cashews
- Note, if you have a nut allergy you can use 1/2 cup coconut cream or canned coconut milk. This is also useful if you don’t have a proper blender, and can add this to the pot before using a hand-held blender.
1. Soak your cashews in hot water in a bowl, and put to the side.
2. Heat 2 tbsp olive oil in a big saucepan, then gently cook 2 finely chopped onions and minced garlic (if using) for 5 mins, until soft. Then add 1kg peeled, deseeded and chopped pumpkin or squash to the pan keep on cooking and stirring frequently for a further 10 minutes.
3. Pour 700ml vegetable stock into the pan. Bring to the boil and simmer for 10 mins until the pumpkin is very soft.
4. Add into a blender with the drained cashew nuts and blend until smooth!
5. Pour back into that saucepan, heat up and serve with a little coriander, a squeeze of lemon and some pine-nuts.Via Naturally Sassy
- Olive oil spray
- 250g plain flour
- 2 teaspoons caster sugar
- 160g butter, chilled, chopped
- 2 tablespoons cold water
- 345g pumpkin, cooked, mashed, cooled
- 2 tablespoons maple syrup
- 250ml can reduced fat cream
- 60g brown sugar
- 3 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
1. Preheat oven to 180°C. Spray a 4.5cm-deep, 23cm pie plate with oil. Process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the water. Process until the mixture just comes together.
2. Turn the dough onto a lightly floured sheet of baking paper and roll to a 4mm-thick disc. Line the base and side of the dish with pastry and trim any excess. Pinch edges to crimp. Place in the fridge for 15-20 minutes to rest.
3. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice and bake for a further 10 minutes or until light golden. Set aside to cool completely.
4. Combine the pumpkin, maple syrup, cream, sugar, eggs, cinnamon, cloves, nutmeg and ginger in a bowl. Whisk until smooth. Pour over the pastry. Bake for 40-45 minutes or until just set. Set aside to cool completely.
5. Dust the pie with icing sugar. Cut into wedges and serve with double cream.
Pumpkin Sage Pasta
- 1 tablespoon cooking oil
- ½ white onion, diced
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ½ teaspoon dried sage
- 1 ½ cups almond milk( 360 ml)
- 15 oz pumpkin puree (425 g)
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon nutmeg
- ½ box whole wheat pasta, cooked
1. Heat the oil in a medium pot over medium heat. Add the onion, garlic, red pepper flakes, and dried sage and cook until onions are translucent, stirring occasionally.
2. Add the almond milk, pumpkin puree, salt, pepper, and nutmeg. Stir until a smooth, creamy sauce forms. Heat through.
3. Add the cooked pasta and and stir to coat.
4. Serve warm.
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 cup milk
- 6 tablespoons pumpkin puree
- 2 tablespoons butter, melted
- 1 egg
1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
3. Melt butter in a skillet over medium heat.
4. Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
5. Serve with butter and maple syrup.Via How To: Simplify