I’ve never actually tried pumpkin but it is something that i would like to try so I’ve been looking for some recipes, here are the best that I found. If you have any other pumpkin recipes please feel free to share them with me.
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Stuffed pumpkin
Ingredients
- 1 medium-sized pumpkin or round squash (about 1kg)
- 4 tbsp olive oil
- 100g wild rice
- 1 large fennel bulb
- 1 Bramley apple
- 1 lemon, zested and juiced
- 1 tbsp fennel seeds
- ½ tsp chilli flakes
- 2 garlic cloves, crushed
- 30g pecans, toasted and roughly chopped
- 1 large pack parsley, roughly chopped
- 3 tbsp tahini
- pomegranate seeds, to serve
Method
- Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time. Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the ‘lid’ on the side.
- Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.
- Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the cooked rice, then stir in the chopped parsley and taste for seasoning.
- Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.
2. Pumpkin & Caramel Cake
For the cake
- 80ml vegetable oil, plus extra for greasing
- 450g pack vanilla or white cake mix
- ½ x 425g can pumpkin purée
- 125ml full-fat milk
- 4 large eggs
- 1 tsp pumpkin pie spice (available from uk.iherb.com, or mix it yourself by combining ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp nutmeg and a pinch of ground cloves)
For the spread
- 4 tbsp dulce de leche from a jar
For the filling
- 225g full-fat cream cheese
- 125g icing sugar sifted
- 1 tsp pumpkin pie spice
- ½ x 425g can pumpkin purée
- 440ml double cream
To decorate
- 70g pecans, toasted and roughly chopped.
Method
- Heat oven to 180C/160C fan/gas 4. Grease and line the bases of two 23cm cake tins. In a big bowl, beat the oil, cake mix, pumpkin purée, milk, eggs and spice mixture until smooth. Pour the mixture into the cake tins and bake for 22-25 mins until a skewer inserted into the centre comes out clean. Cool in the tins while you make the filling.
- Beat the cream cheese briefly in a medium bowl until fluffy, then add the icing sugar, spice and pumpkin purée and beat until smooth. Be careful not to overbeat or it will go runny. In another bowl, whip the cream and fold it gently into the cream cheese mixture.
- When the cakes are cool, cut each one in half horizontally so you have four thin sponges. Put the bottom layer on a plate, spread with 1 tbsp dulce de leche, then smooth over a quarter of the filling. Add the next layer and repeat until you have an amazing tower of pumpkin, cake, caramel and cream, then sprinkle the pecans on top. Boom.
3. Pumpkin & Bacon Soup
Ingredients
- 1 tbsp vegetable oil
- 50g butter
- 1 onion, finely chopped
- 150g maple-cured bacon, cut into small pieces
- ½ Crown Prince pumpkin or onion squash, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh)
- 1l chicken stock
- 100ml double cream
- 3 tbsp pumpkin seeds, toasted
- maple syrup, for drizzling
Method
- In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.
- Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.
4. Pumpkin Pie with Stem Ginger Cream
Ingredients
For the filling
- 1 small pumpkin or squash (roughly 500g/1lb 2oz), peeled, seeds removed, cut into large chunks
- 2 large eggs and 1 egg yolk
- 170g can evaporated milk
- 140g golden caster sugar
- 2 tbsp ginger syrup (from a jar of stem ginger)
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ whole nutmeg, grated
- pinch of ground cloves
- 2 tsp vanilla extract or paste
For the crust
- 50g pumpkin seeds (dried seeds from a pack are best here)
- 300g pack ginger nut biscuits
- 2 balls stem ginger, roughly chopped
- 85g butter, melted
For the pumpkin seed brittle
- 25g pumpkin seeds (dried seeds from a packet are best here)
- 100g golden caster sugar
For the stem ginger cream
- 2 tbsp ginger syrup (from a jar of stem ginger)
- 200ml whipping or double cream
Method
- Start by cooking the pumpkin or squash. Heat oven to 180C/160C fan/gas 4. Put the pumpkin in a large, deep roasting tin. Add a splash of water, no more than a few tbsps, then cover with foil. Make a small steam hole in the middle, put in the oven and cook for 45 mins or until very tender. While the pumpkin cooks, tip the seeds for the crust onto a baking tray and put in the oven on a lower shelf for 10 mins until toasted and starting to pop, then cool. Once cooked, tip the pumpkin into a sieve, drain and cool completely.
- Meanwhile, prepare the crust. Tip the toasted seeds and biscuits into a food processor and blitz to fine crumbs. Add the stem ginger and melted butter, and blitz again until the mixture is like wet sand. Tip into a 23cm fluted, loose-bottomed tart tin or a pie tin. Use the back of a spoon to spread the mixture evenly over the base and up the sides of the tin, pressing it firmly into place. Make sure there are no holes, so the filling can’t escape. Put in the fridge and chill for 30 mins. Clean the food processor.
- Turn oven down to 160C/140C fan/ gas 3. When the pumpkin is cool and any excess liquid has drained away, tip into the food processor. Add the remaining ingredients for the filling and blend until smooth. Put the chilled crust on a baking tray in the middle of the oven. Pull out the shelf and carefully fill with the pumpkin mixture, pouring it right to the top. Close the oven and bake for 40 mins – the filling should be set but still have a wobble. Cool in the tin to room temperature, then chill for at least 1 hr.
- For the brittle, put the pumpkin seeds in a large heavy-based frying pan and toast for a few mins until golden and starting to pop. While they toast, line a baking sheet with baking parchment. Tip the seeds into a bowl and set aside, then wipe out the pan. Tip the sugar into the pan and set over a medium heat. To turn the sugar into caramel, heat until the sugar dissolves, but don’t stir at any stage or it may crystallise – instead, swirl the pan every 10 secs or so. Increase the heat and bubble the liquid sugar until it reaches a deep caramel colour. Quickly add the seeds, swirl to incorporate, then tip out onto your lined tray. Leave to cool and set for 30 mins.
- Just before you’re ready to serve, prepare the cream. Pour the cream and syrup into a large bowl, and whisk until softly whipped and billowy. Remove the pie from the fridge and from its case, and place on a pretty plate or cake stand, or serve straight from the tin. Pile the cream onto the centre of the pie and swirl towards the edges, leaving a border of pumpkin exposed around the edge. When the pumpkin caramel is set, break it into small pieces with a rolling pin and sprinkle over the top – if you have more than you need, store the remainder in a sealed container for up to 2 weeks to scatter over ice cream. Serve the pie in wedges. Leftovers will keep in the fridge for up to 3 days.
5. Pumpkin pancakes with salted pecan butterscotch
Ingredients
- 250g pumpkin or squash, peeled, deseeded and chopped into large chunks
- 2 eggs
- 3 tbsp light brown soft sugar
- 25g butter, melted, plus a little for cooking
- 125ml buttermilk (or use the same quantity of milk, with a squeeze of lemon juice)
- 200g plain flour
- 2½ tsp baking powder
- 1 tsp ground cinnamon
- a drizzle of flavourless oil, such as sunflower or groundnut, for frying
- ice cream, to serve, or yoghurt or crème fraîche
For the salted pecan butterscotch
- 50g pecans, roughly chopped
- 50g butter
- 50g light brown soft sugar
- 1 tsp sea salt flakes
- 100ml double cream
Method
- Put the pumpkin or squash in a large heatproof bowl, add 1 tbsp water, cover with cling film and microwave on High for 5-8 mins or until really soft – different types will take a varying amount of time. Drain the pumpkin well and cool completely. If you want to eat the pancakes for breakfast, this step is best done the night before.
- Once cool, put the pumpkin in a food processor with the remaining pancake ingredients and add a good pinch of salt. Blend until everything is well combined to a smooth, thick batter (alternatively, mash the pumpkin well, then whisk in the remaining ingredients). Transfer to a jug or piping bag and set aside while you make the butterscotch sauce.
- Toast the pecans in a saucepan for 1-2 mins until a shade darker. Tip out and set aside. Add the butter, sugar, salt and cream to the pan. Bring to a simmer, then bubble gently for a few mins until you have a shiny sauce. Stir in the pecans and set aside to cool a little.
- Heat a knob of butter and a drizzle of oil in a large frying pan. Heat oven to 140C/120C fan/gas 1, to keep the pancakes warm while you cook them in batches – have a baking tray to hand. When the butter is foaming, swirl it around the pan, then pour tennis-ball-sized amounts of batter into the pan (see tip below) – they will spread a little as they cook, so leave some space between each pancake and don’t overcrowd the pan. Cook over a low-medium heat. Don’t touch the pancakes until you see a few bubbles appear on the surface – have a look underneath and, if the pancakes are golden, flip them over and cook for another 2 mins on the other side. Transfer the cooked pancakes to the baking tray and keep warm in the oven while you continue cooking.
- Once cooked, pile the pancakes onto plates, top with ice cream, yoghurt or crème fraîche, and pour over the salted pecan butterscotch sauce.
6. Pumpkin Risotto
Ingredients
- 1 small pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g/14oz
- 1 tbsp olive oil, plus a drizzle for the pumpkin
- 2 garlic cloves
- 8 spring onions
- 25g butter
- 200g risotto rice
- 2 tsp ground cumin
- 1l hot vegetable stock, plus extra splash if needed
- 50g grated parmesan
- small handful coriander, roughly chopped
Method
- Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it’s slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
- While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it’s crushed.
- Cut up the spring onions with your scissors.
- Heat 1 tbsp oil with the butter in your pan over a medium heat – not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
- Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.
- Check the rice is cooked. If it isn’t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.
7. Halloween Pumpkin Cake
Ingredients
For the cake
- 300g self-raising flour
- 300g light muscovado sugar
- 3 tsp mixed spice
- 2 tsp bicarbonate of soda
- 175g sultanas
- ½ tsp salt
- 4 eggs, beaten
- 200g butter, melted
- zest 1 orange
- 1 tbsp orange juice
- 500g (peeled weight) pumpkin or butternut squash flesh, grated
For drenching and frosting
- 200g pack soft cheese
- 85g butter, softened
- 100g icing sugar, sifted
- zest 1 orange and juice of half
Method
- Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
- To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
- If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.
8. Pumpkin Bread
Ingredients
- 425g pumpkin puree
- 4 eggs
- 250ml vegetable oil
- 150ml water
- 600g caster sugar
- 450g plain flour
- 2 teaspoons bicarbonate of soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Method
- Preheat oven to 180 C / Gas 4. Grease and flour two 20x10cm loaf tins
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, bicarbonate of soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared tins.
- Bake for about 50 minutes in the preheated oven. Loaves are done when a skewer inserted in centre comes out clean.
9. Pumpkin Cheesecake
Ingredients
- Biscuit base
- 75g digestive biscuits, crushed
- 50g ground pecans
- 2 tablespoons caster sugar
- 2 tablespoons light brown soft sugar
- 75g butter
- Cheesecake
- 150g caster sugar
- 175g fresh or tinned pumpkin puree
- 3 egg yolks
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 600g cream cheese
- 6 tablespoons caster sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons double cream
- 1 tablespoon cornflour
- 1/2 teaspoon vanilla extract
Method
- Preheat the oven to 180 C / Gas mark 4.
- Combine the digestive biscuit crumbs, ground pecans, 2 tablespoons caster sugar, 2 tablespoons brown sugar and the melted butter and mix well. Firmly press mixture into one 23cm springform or loose-bottomed cake tin.
- Combine 150g caster sugar, pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well and set aside.
- Beat cream cheese with until light and fluffy; gradually add 6 tablespoons caster sugar and mix well. Add the whole egg, remaining egg yolk and the double cream, beating well. Add cornflour and vanilla, beat until smooth. Add pumpkin mixture and mix well. Pour mixture into the prepared tin.
- Bake in the preheated oven for 50 to 55 minutes. Do not overbake. Centre may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then chill in fridge.
10. Chocolate Chip Pumpkin Muffins
Ingredients
- 4 eggs
- 375g caster sugar
- 400g pumpkin puree
- 350ml vegetable oil
- 375g plain flour
- 2 teaspoons bicarbonate of soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 325g chocolate chips
Method
- Preheat oven to 200 C / Gas 6. Lightly grease two 12 cup muffin tins, or line with paper cases.
- Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil.
- In a medium bowl, mix the flour, bicarb, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin tins.
- Bake in the preheated oven 15 to 20 minutes, or until a skewer inserted in the centre comes out clean. Remove muffins from tins, and cool on a wire rack.
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