Make the most of your pumpkin leftovers

Pumpkin Spice and Pecan Bread

Ingredients

• 280g plain flour
• 110g butter
• 40g muscovado sugar
• 175g light brown sugar
• 330g boiled and pureed pumpkin
• 1tsp bicarbonate of soda
• 2 large free range eggs
• 85ml buttermilk
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• 1/8tsp ground clove
• 100g whole pecans
• 2 tbsp demerara sugar

Method

1. Preheat your oven to 170 C.
2. Sift the flour & bicarbonate of soda into a separate bowl.
3. Cream butter with the light brown sugar and muscovado until light and fluffy.
4. Fold in the pumpkin puree, buttermilk, beaten eggs and spices.
5. Fold in the flour and bicarbonate of soda.
6. Lightly butter 2 non-stick small loaf tins or 1 large and pour the batter into the tins.
7. Top with the whole pecans and sprinkle on the demerara sugar evenly.
8. Bake until golden for 35-40 minutes until the pumpkin bread is fully cooked. The cake should spring back and use  a cocktail stick or metal skewer to test the cake is cooked all the way through.
9. Allow to cool for a couple of minutes in the tin then decant onto a cooling rack.

Pumpkin Seed Flapjack

Ingredients

• 70g caster sugar
• 2 tbsp water
• 120g butter
• 70g golden syrup
• 250g oats
• 80g toasted pumpkin seeds

Method

1. Wash and clean the pumpkin seeds that you've scooped out of your carved pumpkin, then dry them on a kitchen towel.
2. Weigh about 200g and toss them with 1 tsp of oil and a good pinch of salt.
3. Bake the seeds on a non-stick baking tray in a preheated oven 170 C until toasted and crisp.
4. Allow the seeds to cool. Then add the water to a pan and bring to a simmer.
5. Add the sugar, golden syrup and butter and bring to the boil.
6. Fold in the oats and toasted pumpkin seeds.
7. Pour the mixture into a lightly buttered non-stick baking tin approximately 20x20cm.
8. Press the mixture into the corners and flatten the mixture with the back of a spoon. Bake in a preheated oven 170 C until golden brown. 
9. Allow to cool before cutting.

Pumpkin Spiced Syrup

Ingredients

• 80g Grated leftover pumpkin
• 2 tsp mixed spice
• 1 tsp ground ginger
• 70g light brown sugar
• 1 tsp vanilla
• 170g caster sugar
• 125ml water

Method

1. Bring to the boil.
2. Simmer until the pumpkin is soft enough to blend.
3. Blend together with a hand blender or food processor.
4. Pass the syrup through a fine sieve store in a glass bottle or jam jar.

Toasted Spiced Pumpkin Seeds

Method

1. Wash and clean your pumpkin seeds that you've scooped out of your carved pumpkin.
2. Dry the seeds on a kitchen towel.
3. Weigh about 300g and toss then with 1 tbsp of oil and a good pinch of salt and your seasoning choice.
4. Bake the seeds on a non-stick baking tray in a preheated oven 170 C until toasted and crisp.

 

Seasoning tips - Why not try Morrisons:

• Chilli powder
• Smoky BBQ seasoning
• Piri Piri seasoning
• Smoked Paprika 
• Southern Fried Seasoning
• Cajun Seasoning

 

 

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Pumpkin Seed Pesto

Ingredients

• 50g basil leaves
• 25g flat parsley
• 1 tbsp lemon juice
• 60g toasted pumpkin seeds
• 100ml olive oil
• 2 cloves garlic
• 70g finely grated parmesan cheese
• Salt to taste

Method

1. Wash and clean the pumpkin seeds that you've scooped out of your carved pumpkin, then dry them on a kitchen towel.
2. Weigh about 200g and toss then with 1 tsp of oil and a good pinch of salt.
3. Bake the seeds on a non-stick baking tray in a preheated oven 170 C until toasted and crisp.
4. Allow the seeds to cool.
5. In a food processor blend the oil, garlic, lemon juice and a touch of seasoning.
6. Roughly chop your herbs, add them to the food processor with your toasted pumpkin seeds until they are all blended together - be careful not to over blend the herbs.
7. Add the parmesan, give it a good mix and pour into a container.

 

Top tip: This pesto also freezes really well.

Pumpkin Seed Brittle

Ingredients

• 150g caster sugar
• 150g pumpkin seeds
• 1 tsp sunflower oil
• 100g butter
• 3 tbsp water
• 50g golden syrup
• ½ tsp bicarbonate of soda

Method

1. Wash and clean the pumpkin seeds that you've scooped out of your carved pumpkin, then dry them on a kitchen towel.
2. Weigh about 200g and toss then with 1 tsp of oil and a good pinch of salt.
3. Bake the seeds on a non-stick baking tray in a preheated oven 170 C until toasted and crisp.
4. Bring the water to a simmer in a heavy saucepan. Add the sugar and golden syrup.
5. Cook together on a light simmer until the sugar has turned to a golden caramel. To test the caramel is ready, drop a small amount of caramel into cold water and it should turn hard.
6. When the caramel is ready add the butter and bicarbonate of soda, then add your seasoned baked pumpkin seeds.
7. Pour immediately onto a lightly oiled non-stick baking tray or a tray lined with non-stick baking parchment.
8. Allow to cool for at least 1 hour before breaking.