We have collected three recipes using pumpkins that are perfect for autumn

It’s worth growing pumpkins for the fun and satisfaction of harvesting your own for Halloween. Obviously perfect for lanterns, they are also full of nutrients and very versatile in the kitchen.

Mini Pumpkin Pies

You have to have pumpkin pies for Halloween and these mini versions are very simple to make.

Makes 24


240g plain flour

120g cold salted butter, diced

25g golden caster sugar

3½ tablespoons cold water


450g cooked pumpkin flesh, cubed

75g soft brown sugar

1½ teaspoons cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

Good grating of whole nutmeg

4 tablespoons golden syrup

2 medium eggs

240ml double cream


– Preheat oven to 180C (fan oven) or equivalent

– You will need 2 x greased muffin tins, a 7½ cm fluted cutter and a food processor

– Whiz flour and butter together into fine crumbs. Add sugar. Whiz briefly. Add water and whiz until large clumps form.

– Remove from machine and form gently into a ball. Roll out to the approximate thickness of a pound coin and cut out circles. Press lightly into tins.

– Whiz pumpkin smooth with sugar and spices. Add remaining ingredients and whiz to combine.

– Pour into pastry cases and bake for 12-15 minutes until the pastry is crisp and the filling just set.

Pumpkin Soup and Crispy Potato Skins

Bake the pumpkin and potatoes for easy preparation, deeper flavour and bonus potato skins.


1 medium pumpkin (approximately 1.5kg)

3 medium potatoes

1 large onion, chopped

2-3 sticks celery including leaf, sliced

3 tablespoons oil

1 level dessertspoon medium curry paste

200ml hot water or vegetable stock (or use liquid from centre of baked pumpkin)


– Preheat oven to180C (fan oven) or equivalent

– Lightly grease pumpkin and make small slits around the top.

– Bake for about an hour in a shallow dish until soft. Leave until cool enough to handle.

– Prick potatoes and bake alongside.

– Fry onions and celery slowly until soft. Add curry paste for final 5 minutes of frying.

– Scoop out pumpkin and potato flesh. Add stock or water. Whiz in a blender or food processor with water or stock until smooth. Heat until piping hot.

– Drizzle potato skins with a little oil and return to oven for 5-10 minutes until crisp but still slightly chewy. Serve immediately with soup.

Pumpkin Juice

If you have a juicer, nutritious pumpkin makes a novel juice for a Halloween supper. Carrot adds extra natural sweetness and vibrant colour.

Try also for a power-packed breakfast with a handful of pumpkin seeds.

Serves 2

– ½ small pumpkin, peeled, seeds & membrane removed

– 2 medium carrots

– 1 apple, cored

– Juice of 1 lemon

– Small piece of ginger, grated

Juice all the ingredients in a juicer in the usual way.

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