Looking for some inspiration on how to cook a pumpkin? The Field's three best pumpkin recipes are spookily super, from a stunning savoury pie to muffins.
These three best pumpkin recipes will ensure your Halloween lantern is devoured rather than dumped. Every year, over 18,000 tonnes of pumpkin is wasted as lanterns are discarded. See that yours is put to good use this All Hallows Eve by trying out The Field’s three best pumpkin recipes.
To find out more about pumpkins, and how they trounced the British turnip read our feature on the pumpkin: how it stole the turnip’s thunder.
BEST PUMPKIN RECIPES: PUMPKIN, STILTON AND BLACK PUDDING PIE
One of the #PumpkinRescue best pumpkin recipes from food blogger NotWasted. For more of their best pumpkin recipes and Pumpkin Rescue information can be found on the website www.hubbub.org.uk.
For the filling
- Half large pumpkin
- 500g (171⁄2oz) squash (eg onion squash)
- 1 bulb garlic
- 1 red onion
- Olive oil
- 1 tsp chilli flakes
- 1 garlic clove
- 1 sprig rosemary, plus a little extra
- 1 bay leaf
- 300g (101⁄2fl oz) cream
- 75g (21⁄2oz) Stilton
- 3 medium-sized eggs, beaten
- 30g (1oz) black pudding
- 6 sage leaves
For the pastry
- 250g (9oz) butter (softened)
- 300g (101⁄2oz) flour
- Pinch sea-salt
- 2 large eggs, beaten
- 50g (13⁄4oz) black pudding
- 1 medium-sized egg, beaten, for wash
Preheat oven to 200°C/400°F/Gas Mark 6. Peel, deseed and dice the pumpkin and squash, discarding the bruised areas for composting. Chop off the top of the garlic exposing the tips of all the cloves, and slice the onion about 1cm (2⁄ in) thick from the root.
On large oven tray combine half the pumpkin, the squash, sliced onion and garlic bulb. Drizzle with oil, and sprinkle on chilli flakes, salt and pepper and cook until soft and caramelised (roughly 50 minutes). Decrease the oven heat to 180°C/350°F/Gas Mark 5.
To make the pastry, combine the butter, flour and salt until evenly distributed – a sandy-like texture. Mix in the egg until it comes together into a dough, adding a little milk if too dry. Finely dice the black pudding and knead into the dough gently to retain the flecks of the pudding. Wrap in cling film and chill for 20 minutes.
Roll out into a 12in tart case, leaving the edge rough for a rustic looks. Blind bake for 10 minutes (cover pastry with baking parchment and fill with rice). Then take it out of the oven and brush with egg wash using one egg, and return to the oven for a further five minutes or until the pastry is golden.
To make the pumpkin mix using the retained pumpkin, place it in a saucepan with a garlic clove, sprig of rosemary, bay leaf, salt, pepper and the cream. Simmer until soft, then add a third of the Stilton and blend until smooth. Once cool whisk in 3 eggs and set aside.
Change the oven to 150°C/300°F/Gas Mark 4. Take the garlic from the roasting tin and separate the cooked garlic from the skin, chop roughly and combine with the pumpkin mix, adjusting the seasoning if needed. Pour the pumpkin mix into the tart case, and fill with the roast chopped pumpkin and squash and onion. Crumble over black pudding, remaining Stilton, the sage leaves and a bit of rosemary, drizzle in oil and put in oven until set (approximately 30 minutes).
BEST PUMPKIN RECIPES: RUBIES IN THE RUBBLE PUMPKIN CHUTNEY
What better way to preserve pumpkin than to make chutney with it?
- 1 tbsp oil
- 2 tsp dried chilli flakes
- 1 tsp cinnamon powder
- 80g (24⁄5oz) fresh ginger
- 1 tsp paprika
- Pumpkin seeds (optional)
- 1 large onion, chopped
- 400ml (14fl oz) cider vinegar
- 150g (51⁄5oz) sultanas
- 500g (171⁄2oz) sugar
- 750g (261⁄2oz) pumpkin, diced 1cm (2⁄5in)
- 400g (14oz) apple, peeled, diced 1cm (2⁄5in)
Put the oil in a pan with the chilli flakes, cinnamon, fresh ginger, paprika (and pumpkin seeds if adding). Heat through being careful the spices don’t burn.
Add the chopped onion and cook through for five minutes, then add the vinegar, sultanas and sugar. Stir until boiling and the sugar dissolves. Add the pumpkin and apple and cook until the chutney is thick and the pumpkin is cooked through (this could take two hours).
Taste and vary spices according to your liking, then put into dry, clean jars and start decorating your label.
BEST PUMPKIN RECIPES: PUMPKIN MUFFINS
It seemed only right to give a nod to pumpkins’ roots with this mighty muffin recipe.
- 400g (141⁄2oz) pumpkin deseeded and roughly chopped
- 350g (121⁄4oz) light soft brown sugar
- 4 large free-range or organic eggs
- 300g (101⁄2oz) plain flour, unsifted
- 2 heaped tsp baking powder
- 1 tsp ground cinnamon
- 175ml (6fl oz) extra virgin olive oil
- 300g (101⁄2oz) icing sugar, sifted
- 50g (13⁄4oz) unsalted butter, at room temperature
- 125g (42⁄5oz) cream cheese, cold
- Pumpkin seeds
Preheat the oven to 180 C/350°F/Gas Mark 4. Line 12 muffin tins with paper cases.
Place the pumpkin in a food processor and add sugar and eggs before blending.
Add a pinch of salt, the flour, baking powder, cinnamon and olive oil and pulse together until mixed.
Fill 12 muffin cases with the cake mixture and bake in the preheated oven for 20 to 25 minutes.
Remove from the oven and leave the cakes to cool on a wire rack.
Beat the icing sugar and butter together with an electric hand whisk and then add the cream cheese, keep whisking until the frosting is fluffy.
Ice muffins when cool and scatter pumpkin seeds on top.