Perfect pumpkin recipes for your Halloween leftovers

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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