Along with Halloween traditions can come a frightening amount of waste. Thankfully, you can avoid that with these pumpkin recipes to use up all that carved-out goodness
Are you planning on doing some pumpkin carving?
As the spookiest night of the year approaches, food-waste expert Sophie Trueman from Too Good To Go shares her top ‘tricks’ to making your pumpkin go further.
Homemade pumpkin bread
If you haven’t tried this before, you’re in for a treat.
Ingredients
- 200g pumpkin
- 80g butter
- 100g sugar
- 1 egg
- 125g plain flour
- ¼ tsp salt
- 1/2tsp baking soda
- 1tsp baking powder
- 1/2tsp ground ginger
- 1/2tsp ground cinnamon
- 1/2tsp ground nutmeg
Method
- Preheat oven to 170C, and grease and flour a loaf tin
- Cut scooped pumpkin into similar-sized pieces, then steam for 10-15 minutes or until soft. Mash pumpkin until smooth, then leave in a sieve to strain for about 20-30 minutes, or until no water is draining through the sieve.
- Cream butter and sugar together until pale. Add egg and continue to whisk until light and fluffy. Stir in drained, cooled pumpkin.
- In a separate bowl, whisk together dry ingredients.
- Gently combine wet and dry ingredients until just mixed – don’t worry if there are a few lumps.
- Smooth the batter into the loaf tin, then bake for 45 minutes or until a skewer inserted comes out clean.
- Enjoy warm, or store in an airtight container.
Tasty pumpkin seed snack
Pumpkin seeds are far too delicious – and nutritious – to throw in the bin. Follow these easy steps to roast them into a tasty snack.
Method
- Scoop the seeds from the pumpkin, then do your best to separate as much of the stringy pulp as possible from the seeds.
- Place the seeds in a bowl with water and whisk quickly. The seeds will separate from the remaining pulp, and float to the top.
- Press the seeds with a tea towel to dry them, then place them on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Bake at 170C for 10-15 minutes, or until crunchy.
Pumpkin face mask
Pumpkins are packed with Vitamin A, C and E and are known to be an excellent source of antioxidants and anti-inflammatory compounds. However, if you don’t want to eat them, they also make a rich face mask for all skin types. Greek yoghurt is a great addition to moisturise skin while honey acts as a gentle exfoliant to remove dead skin cells.
Ingredients
- 1 tablespoon pumpkin puree
- 1 tablespoon Greek yogurt
- 1 teaspoon honey
Method
- Use a small leftover pumpkin to make a puree by simply cooking and mashing with a fork.
- Mix the ingredients together in a small bowl.
- Before applying the face mask, cleanse your face thoroughly and do a patch skin test.
- Apply the paste with clean hands to the face but avoid sensitive areas.
- Depending on the skin type, the paste can be left on for 10-15 minutes.
- After, gently rinse the skin with warm water and follow with normal skincare routine.
Bonus activity: Composting your pumpkin
Another great way to recycle pumpkins is to compost them as they are very beneficial for the health of the soil.
Method
- Remove all the ornaments from the pumpkin, including pumpkin seeds if not already.
- For faster acceleration, cut and smash the pumpkin into smaller pieces.
- Find a space in the garden and dig a small hole.
- Place the smashed/cut up pumpkin in it and cover it back up with soil.
