Each year, following Halloween, thousands of pumpkins are tossed aside or left to shrivel until the candle inside them burns out. But this seasonal vegetable shouldn’t be getting thrown out with the rubbish. It is wasteful, but there are also so many brilliant ways to use up your leftover pumpkin, from sweet treats to savoury dishes, pureès, and soups. And don’t throw away the seeds; roast them up as a snack or use them to top your vibrant pumpkin dishes.
So, before you let your pumpkins go to waste, take a look at these 15 fun and creative ways to use up your leftover Halloween pumpkins.
Pumpkin Pie Ice Cream:
This is the perfect way to use up any leftover pumpkin puree. Simply mix it with some condensed milk, spices, and cream, then churn in your ice cream maker. Serve it with a whipped cream dollop and a cinnamon sprinkle for the ultimate autumn dessert.
Pumpkin Spice Latte:
Start your day off right with a pumpkin spice latte. You only need some espresso, milk, pumpkin puree, sugar, and spices. Simply combine all the ingredients in a blender and blend until smooth. Pour into a mug and enjoy!
Pumpkin Seed Brittle:
This sweet and crunchy treat is the perfect way to use up those pumpkin seeds. Simply toast the seeds in a dry pan until golden, then add them to a mixture of sugar, butter, and spices. Once it’s all combined, spread it out onto a baking tray and leave it to set. Once it’s hard, break it into pieces and enjoy!
Pumpkin Soup:
This comforting soup is perfect for those chilly autumn days. Simply sauté some onions and garlic, then add in your pumpkin puree, stock, and spices. Let it all simmer until the pumpkin is cooked through, then blend until smooth. Serve with a dollop of cream and some crusty bread on the side.
Pumpkin Curry:
This curry is a great way to use up any leftover pumpkin puree. Simply sauté some onions and garlic, then add in your pumpkin puree, coconut milk, and spices. Let it all simmer until the pumpkin is cooked through, then serve with rice and naan bread on the side.
Pumpkin Chocolate Chip Cookies:
These cookies are perfect for any pumpkin lover out there. Simply combine your usual cookie dough ingredients with some pumpkin puree and chocolate chips. Drop spoonfuls of dough onto a baking tray and bake until golden. Let them cool before devouring them!
Pumpkin Bread:
This bread is the perfect way to use up any leftover pumpkin puree. Simply combine the puree with some flour, sugar, eggs, and spices. Pour the batter into a loaf tin and bake until cooked through. Slice and serve with butter or cream cheese.
Pumpkin Pancakes:
These pancakes are perfect for an autumnal breakfast or brunch. Simply combine your usual pancake batter ingredients with some pumpkin puree. Cook the pancakes in a hot pan until golden, then stack them up and drizzle with syrup. Serve with some bacon or sausage on the side.
Pumpkin Spice Muffins:
These muffins are perfect for a quick and easy snack. Simply combine your usual muffin batter ingredients with some pumpkin puree and spices. Fill up your muffin tray and bake until cooked through. Let them cool before enjoying!
Pumpkin Risotto:
This risotto is the perfect way to use up any leftover pumpkin puree. Simply sauté some onions and garlic, then add in your pumpkin puree, stock, and Parmesan cheese. Let it all simmer until the rice is cooked through, then serve with a dollop of cream on top.
Pumpkin Pie:
It may seem cliche, but you can’t go wrong with a pumpkin pie, and it’s not very often we see one on the menu! If you have a tried and tested pumpkin recipe, feel free to sub it in for this.
INGREDIENTS: SERVES 8-10
For the pastry
- 175 g plain flour
- 125 g butter, cold and cubed
- 40 g caster sugar
- 1 medium egg yolk
For the filling
- 2 medium eggs
- 100g caster sugar
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- 1/2 tsp ginger
- 300g pumpkin puree (make this by roasting your pumpkin, scooping out the soft flesh then blending until smooth)
- 200 ml evaporated milk
Double cream, crème fraîche, or ice cream to serve
METHOD:
- To make the pastry, place the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs (alternatively, go traditional and rub the butter into the flour using your fingers).
- Add the caster sugar and briefly bliz to combine
- Next, add the egg yolk and 2 teaspoons of water and pulse until the pastry comes together.
- Bring pastry together with your hands, wrap in clingfilm and then chill in the fridge for 30minutes.
- Take the pastry from the fridge, lightly dust your work surface with flour and roll out the pastry to fit an 8in round, roughly 1½in deep cake tin.
- Place in the tin, prick base with a fork and chill for 20minutes.
- Preheat the oven to 200°C (180°C fan) then remove your tin from the fridge and line the pastry case with baking parchment.
- Fill with ceramic baking beans or uncooked rice, then place on a baking tray and bake for 15min.
- Carefully remove the parchment and beans, then return the tin to the oven and bake for a further 8 minutes – or until the pastry is cooked through but still light brown.
- Meanwhile, in a large bowl, lightly beat the eggs until pale and fluffy.
- Fold through the sugar, spices and pumpkin until combined.
- Gently mix through the evaporated milk and pour into the cooked pastry.
- Drop the oven temperature to 180°C (160°C fan), then return the tart to the oven and cook for 45-50min or until the filling is just cooked – firm but with a slightly wobble.
- Serve just warm with your choice of topping.