Perfect pumpkin recipes for your Halloween leftovers

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  • If you've got into the spirit of Halloween and carved a pumpkin ready to spook visitors, you're probably left with lots of pumpkin flesh. But what to do with it? Give our delicious recipes a go and don't waste a bit.

    If you’re like us, every year you carve your pumpkin for Halloween and throw out the pumpkin flesh. But this delicious, versatile ingredient can be use for a multitude of recipes, both sweet and savoury.

    Take a look at our pick of the best recipes for making the most of your pumpkin this Halloween.

    Spicy pumpkin risotto

    Takes 50 mins Serves 6

    You will need
    455g pumpkin, peeled and cubed

    1tbsp ground ginger

    1tbsp granulated sugar

    60g butter, plus extra to serve

    3 shallots, finely chopped

    1 garlic clove, crushed

    2tbsp olive oil

    230g Arborio risotto rice

    2tbsp pumpkin seeds

    850ml hot light stock

    20g Parmesan, finely grated

    1. Toss the pumpkin with the ground ginger and granulated sugar. Melt half the butter in a pan add the pumpkin and cook until golden and softened.

    2. Heat the oil and half the butter until foaming. Fry the shallots andgarlic until softened. Add the risotto rice and pumpkin seeds and stir for 2 minutes until evenly coated and the rice is going transparent. Gradually add the stock until all but one ladleful has been absorbed.

    3. Stir the pumpkin into the risotto with the stock, season and serve with butter and Parmesan.

    Recipe: Woman & Home

    Pumpkin soup with créme fraiche bacon

    Takes 1 hr Serves 4

    You will need
    50g butter

    2 onions, sliced

    900g chopped pumpkin flesh

    4 rashers of smoked bacon, chopped

    1tbsp fresh thyme leaves

    1tbsp brown sugar

    600ml milk

    600ml chicken or vegetable stock Créme fraiche to serve

    1. Melt the butter in a large, add the sliced onions and fry gently for 5 minutes.
    Stir in the chopped pumpkin flesh, bacon rashers, thyme leaves and brown sugar and cook for a further few minutes.

    2. Pour in the milk and chicken or vegetable stock, then cover and leave to simmer for 30 minutes. Puree two ladlefuls of the soup then pour back into the pan to thicken the mixture. Serve, topped with a generous spoonful of crème fraiche and a scattering of thyme leaves and some crusty bread.

    Recipe: Woman & Home

    Pumpkin preserve

    Takes 1 hr + resting Makes 3 jars

    You will need
    1 pumpkin, peeled, deseeded and chopped into fairly small cubes. For each 500g prepared pumpkin add:
    500g granulated sugar 30g fresh root ginger, peeled and grated Zest and juice of 1 large lemon

    1. Weigh the prepared pumpkin, put into a large bowl and add the sugar. Leave for about 24 hrs.
    2. Put the pumpkin into a preserving pan. Add the grated ginger straight into the mixture and the strained lemon juice. (Set aside the zest for later.)

    3. Cook slowly over a low heat until the sugar dissolves, then bring to the boil. Add the lemon zest and boil until it reaches setting point. It may take about 15-20 mins.
    4. Leave the preserve for 20-30 mins before potting into warm, sterilised jars, seal and label. Serve with toast or on teacakes.

    Recipe: Woman’s Weekly

    Pumpkin pie

    Takes 2 hrs 40 mins Serves 8

    You will need
    225g ready-made shortcrust pastry

    For the filling:
    450g pumpkin, halved and deseeded 2 egg yolks 60g light muscovado sugar 125ml double cream 2tbsp maple syrup
    ½tsp each ground cinnamon and grated nutmeg
    ½ tsp vanilla extract

    For the topping:
    6tbsp maple syrup 75g salted pecan halves 1tbsp icing sugar, for dusting (optional)

    1. Preheat the oven to 200°C/Gas 6. Put the pumpkin into a roasting tin. Roast for 40 mins until the flesh is tender.
    2. Line a 20cm fluted flan tin with the pastry. Chill for 15 mins and then trim off the edges. Fill the pastry with baking paper and baking beans. Bake for 15 mins, then remove the paper and beans. Cook for 5 more mins until pastry is golden.
    3. Reduce the oven temperature to Gas Mark 3 or 160°C. For the filling: Scoop the pumpkin flesh into a large bowl and use a potato masher to mash it until smooth.

    4. Put egg yolks into a bowl with sugar and whisk until foamy. Whisk in the cream, maple syrup, spices and vanilla. Whisk this mixture into the pumpkin. Spoon the filling into the pastry case and bake for 1 hr until the filling is firm.
    5. For the topping: Put maple syrup into a pan with pecans. Warm through, then arrange pecans on pie. Pour syrup over and return to oven for 10 mins. Take the pie out of the oven, leave to cool, and chill. Dust with icing sugar, if liked.

    Recipe: Woman’s Weekly

    Sticky ginger pumpkin cake

    Takes 55 mins Serves 12

    You will need
    500g pumpkin flesh, chopped 250ml sunflower oil 300g dark muscovado sugar 3 eggs 225g self-raising flour 1tsp bicarbonate of soda 1tbsp ground ginger 1/2tsp ground cinnamon 1/2tsp ground mixed spice For the filling and topping:
    250g mascarpone 50g golden icing sugar 300ml double cream, whipped 150g stem ginger in syrup, drained 400g canned pears, drained and sliced 50g pecans 2tbsp maple syrup

    1. Preheat oven to 180°C/Gas 4. Grease and line three 18cm cake tins. Put the pumpkin into a heatproof bowl with 1tbsp water. Cover with clingfilm and pierce a few times. Microwave on high for 10 mins. Cool for 2 mins then whizz in a processor until smooth.
    2. Whisk the oil, sugar and eggs in a large bowl for 3 mins until thick and pale. Sift and fold in the remaining cake ingredients, then fold in the pumpkin. Divide the mixture between the tins. Bake for 30 mins until cooked through.
    3. Mix the mascarpone and icing sugar, fold in the cream and 1tbsp ginger syrup. Once cooled, put one cake on a stand, spread over half the mascarpone mix, then arrange pear slices on top. Top with another cake, spread on the remaining mascarpone, slice the ginger and place on top. Add the last cake, decorate with pear slices, pecans and maple syrup.

    Recipe: Woman

    Bay-brined chicken, with cider, pears, thyme and pumpkin

    Brining the chicken with cider, sugar, salt and bay leaves seasons it
    throughout and keeps it incredibly juicy after roasting; add pumpkin
    wedges, pears, shallots and aromatic thyme to the dish and you
    practically have a one-dish wonder. Serve with mashed potato for a very
    filling supper, or choose a handful of peppery salad leaves for a
    lighter option.

    Serves: 4-6

    You will need

    For the brine:
    200ml dry cider 100g demerara sugar 2 tbsp rock salt 1 tbsp whole black peppercorns 2 thyme sprigs 3 fresh bay leaves, crushed 1 large, free-range chicken (about 2kg), untied, any giblets removed

    To roast:
    50g butter, soft 10 shallots, halved and peeled 4 fresh, small bay leaves 5 thyme sprigs, plus extra leaves to serve 1 small pumpkin or round squash, deseeded and cut into wedges 3 small pears, halved and cored 2 tbsp olive oil 150ml dry cider

    Start with the brine. Mix the cider, sugar, salt, peppercorns, thyme
    sprigs and bay leaves with 200ml water. Put the chicken in a large,
    ziplock food bag and pour the brine in. Seal the bag and put in the
    fridge, in a bowl or dish in case of leaks, for 6 – 24 hours, turning

    2. Preheat the oven to 190°C/gas 5.Remove the
    chicken from the brine (discard this), rinse briefly under cool water
    and pat dry. Pop four shallot halves inside the chicken with a bay leaf
    and a thyme sprig. Carefully work your hands under the chicken breast
    skin and lay two bay leaves on each breast, along with a pat of butter.
    Spread the remaining butter on top of the breast and leg skin.

    Put the chicken in a large roasting tin or dish, cover loosely with
    foil and roast for 20 minutes. Now uncover the bird and add the pumpkin,
    pears, remaining shallots and remaining thyme sprigs to the dish so
    that they surround the chicken. Drizzle with oil and season. Add the
    cider to the dish.

    4. Turn the oven down to 180°C/gas 4 and roast
    for 50 minutes more, covering the chicken breast with a sheet of foil
    if it browns too quickly. Test the chicken is cooked by inserting a
    skewer into its thigh; the juices should run clear, not pink.

    Cover and return to the oven for 10 minutes if not quite cooked. Rest
    the bird on a board, tented with foil, for 10 minutes before carving.
    Serve with the vegetables and fruit in the pan (scattered with a little
    fresh thyme), any pan juices and some buttery mash.

    Baked lamb with pumpkin crescents and sesame

    Essentially, this is a tray bake supper, but its complex, exotic
    flavours are far more glamorous than that implies. You’ll need to hover
    near the oven now and then, but the recipe needs little attention once
    the lamb is browned.

    Serves: 4

    You will need
    4 lamb necks, trimmed and cut into 5-6cm pieces 2 tbsp groundnut or sunflower oil 4 cloves of garlic, smashed 1 large thumb ginger, peeled and finely shredded 2 red chillies, deseeded and shedded 3 tbsp light soy sauce 4 tbsp shaoxing rice wine or dry sherry 2 red onions, each sliced into 6-8 wedges 700g firm and dense winter squash or pumpkin, deseeded and sliced into wedges, skin left on 2 tbsp rice wine vinegar or lime juice 1 tbsp brown sugar 2 tbsp sesame seeds, toasted until golden 2 large handfuls watercress, picked through

    Preheat the oven to 180°C, 160°C fan, gas 4. Pat the cubed lamb with
    kitchen towel to dry it and season with salt and pepper. Put half the
    oil in a large frying pan set over a medium-high heat and brown the lamb
    cubes until deeply golden on all sides (about 12 minutes). Tip the
    browned lamb into a sturdy roasting tin, around 25 x 30cm or so, and add
    the remaining tablespoon oil, the garlic, half the ginger and half the
    chilli with 1 tablespoon of soy sauce and the shaoxing rice wine or
    sherry. Cover tightly with foil and slide into the oven for 1 hour 30

    2. Then turn everything over with a spatula, add the
    onion and pumpkin, re-cover, and cook for 30 minutes more, until the
    meat is extremely tender. Uncover, turn with a spatula and add the rice
    vinegar or lime juice, brown sugar and a further tablespoon soy sauce to
    tin. Cook for a further 30 minutes, until browned and sizzling.

    Remove from the oven, let rest for a few minutes and add the sesame
    seeds. Taste and add the remaining tablespoon soy only if it needs more
    salt; you might want to add more vinegar or lime juice too. Divide
    between serving plates and gently toss the watercress through. Serve
    with brown rice for extra sustenance.

    Recipe Alice Hart Styling Karen Akhtar Photograph Ali Allen

    Orange and pumpkin curd sponge

    As well as making a fabulous cake filling with a difference, this
    orange and pumpkin curd, with a hint of orange blossom is excellent on
    toast or spooned onto yoghurt for breakfast. Make sure you use deep cake
    tins, rather than shallow sandwich tins for this sponge as the cake
    depth is on the generous side.

    Serves: 10 -12

    You will need

    For the pumpkin and orange curd:
    100ml freshly-squeezed orange juice from 1 large orange (save zest for cake)
    30ml freshly-squeezed lemon juice, from 1 lemon 100g pumpkin puree (tinned is fine)
    125g unsalted butter, cubed 50g golden caster sugar 2 large eggs, lightly beaten few drops orange blossom water

    For the cakes and filling:
    225g salted butter, very soft, plus extra to grease the tins 225g golden caster sugar 4 large eggs 200g pumpkin puree (tinned is fine)
    200g self-raising flour 30g ground almonds 2 level tsp baking powder 1tsp finely grated orange zest 150g fromage frais 200ml double cream 1tbsp icing sugar, plus extra to dust fresh raspberries and pomegranate seeds, to decorate

    Start with the orange and pumpkin curd. Put the citrus zests and juice
    in a heatproof bowl with the pumpkin puree, butter and sugar. Sit the
    bowl over (but not touching) a saucepan of boiling water and heat,
    stirring,until the sugar and butter have melted. Lower the heat
    slightly, whisk in the eggs and continue to stir with a wooden spoon
    until the curd has thickened and coats the back of the spoon. This will
    take 20 to 25 minutes. Cool for 5 minutes. Stir in the orange blossom
    water and strain into warm jars through a sieve.

    2. To make the
    sponge, pre-heat the oven to 180°C, 160°C fan, gas 4. Grease two
    sandwich tins with a little butter then line the base of each tin with
    non-stick baking parchment. Measure the soft butter, sugar, eggs,
    pumpkin puree, flour, ground almonds, baking powder and orange zest into
    a large bowl and beat until thoroughly blended.

    3. Divide the
    mixture evenly between the tins. Bake in the pre-heated oven for about
    25 minutes or until well risen and the tops of the cakes spring back
    when lightly pressed with a finger. Leave to cool in the tins for a few
    minutes then turn out, peel off the parchment and finish cooling on a
    wire rack. Whip the fromage frais and cream together with the icing
    sugar and orange blossom water until just billowy and thick. Use to
    sandwich the cakes together with the curd. Sift a little more icing
    sugar over the top and decorate with fresh raspberries and pomegranate

    Miniature pumpkin baked with a fondue of gruyere, white wine and sage

    An indulgent and laidback kitchen supper for chilly nights; use the best Gruyere you can get hold of.

    Serves: 4

    You will need
    4 small, whole pumpkins or winter squash 50g salted butter, very soft a handful sage leaves 375ml dry white wine 150ml milk 400g Gruyere cheese, grated 2 tbsp plain flour or cornflour (to make this gluten-free)
    Crusty bread, warmed through to serve

    Preheat the oven to 200°C, 180°C fan, gas 6. Slice the stalky tops (the
    ‘lids’) off each pumpkin about a quarter of the way down the vegetable,
    exposing the seeds inside. Scrape these out with a spoon (if they look
    plump and shiny, rinse them and reserve for later), make sure the inside
    of the lids are scraped clean too, and rub the insides with most of the
    butter. Season with salt and pepper, pop a sage leaf or two into each
    and stand the pumpkins on a baking tray, lids tucked in alongside. Roast
    for 40 minutes, until the flesh in tender and the skin beginning to
    caramelise. Remove from the oven and set aside.

    2. Turn the oven
    down to 180°C, 160°C fan, gas 4. Pour the wine into a medium saucepan
    and bring to the boil for a few seconds. Reduce the heat so that the
    wine is barely simmering. Pour the milk into a small saucepan and warm
    through at the same time. Toss 350g gruyere cheese with the flour to
    coat the strands finely. Now add this cheese mixture to the wine, one
    small handful at a time, stirring in between each addition and making
    sure the cheese has melted smoothly before adding any more. Gradually
    whisk in the hot milk. Season with salt and pepper.

    3. Divide the
    fondue mixture between the pumpkins, filling them almost to the top and
    leaving the sage leaves in place. Rub the remaining butter over the
    remaining sage leaves and spread out, on and around the pumpkin, along
    with a handful of pumpkin seeds if they were worth saving.

    4. Top
    with the remaining gruyere and return to the oven for 15-20 minutes,
    until bubbling and golden. Serve with warm bread for dipping and spoons
    to eat the roast pumpkin ‘bowls’.

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