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Perfect Pumpkin Seeds recipe

Perfect Pumpkin Seeds recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

These pumpkin seeds are crunchy, with just the right amount of seasoning. A great snack to grab on the go.

36 people made this

IngredientsServes: 6

  • 550g raw pumpkin seeds
  • 4 tablespoons fish seasoning mix
  • vegetable oil cooking spray

MethodPrep:10min ›Cook:30min ›Extra time:40min › Ready in:1hr20min

  1. Preheat the oven to 150 C / Gas 2. Rinse pumpkin seeds in a colander. Spread out on kitchen towels and pat dry.
  2. Coat a large baking tray with cooking spray and spread the pumpkin seeds out in a single layer. Spray the tops of the seeds with additional cooking spray. Sprinkle the fish seasoning evenly over the tops.
  3. Bake for 30 minutes in the preheated oven, stirring occasionally, until dry and toasted. Cool for a few minutes before serving.

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Reviews & ratingsAverage global rating:(37)

Reviews in English (30)

by franniecanary

I took the seeds from 2 large pumpkins and rinsed them off in water in a colander. then I poured some vegetable oil in the colander and quickly swished the seeds around to coat them. you could do this easier in a bowl but I was hurrying. I then spread them on two large cookie sheets with parchment paper on them and liberally sprinkle McCormick's Season All (seasoned salt) and then bake in the oven at 300. I put one sheet on the bottom rack and the other on the top rack and swtich them every 15 min. total roasting time is about 45 or so as I like mine on the crispier side. I do not take the time to remove every shred of pumkin from the seeds as that is my favorite part when it roasts. it is a nice addition to the crunch of the seeds to have the "fried" pumpkin strands there too.-03 Nov 2008

by Lillian

This was very good! Okay...I didn't have any Old Bay Seasoning, so I used seasoned salt instead. I loved it!!! Never thought to use anything but plain old salt. Now I'll have to try other pumpkin seed recipes. Maybe I'll use smoked paprika next time! Also...I didn't need to use any oil because I lined a cookie sheet with parchment paper. Worked great!-26 Oct 2008


Recipe: Perfect Pumpkin seeds

Pumpkin seeds. A pumpkin seed, also known in North America as a pepita (from the Mexican Spanish: pepita de calabaza, "little seed of squash"), is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically flat and asymmetrically oval, have a white outer husk. Pumpkin seeds may be small, but they're packed full of valuable nutrients.

Ingredients of Pumpkin seeds

  1. Prepare 1 cup of fresh pumpkin seeds.
  2. It’s 3 tbsp of brown butter.
  3. It’s 1/4 tsp of nutmeg.
  4. It’s 1/2 tsp of allspice.
  5. You need 1/2 tsp of ground cloves.
  6. Prepare 1 tsp of cinnamon.
  7. It’s tsp of onion powder.
  8. Prepare 1 tbsp of garlic powder.
  9. You need of sea salt.
  10. Prepare of black pepper.

Pumpkin seeds (pepita) are edible kernels of fruit pumpkin. The seeds, indeed, are concentrated sources of many health-benefiting vitamins, minerals, antioxidants, and essential amino acids such as. Having a stable and adequate amount of protein in your diet is essential because proteins are made up of. Nutritional therapist Nicola Shubrook explains why pumpkin seeds are good for you.

Pumpkin seeds step by step

  1. Preheat oven at 300°. First clean the big chucks of pumpkin off you seeds in a strainer, don't worry about every string they add flavor when cooked..
  2. Melt the butter on low heat and keep there until slightly browned, it will add a nutty overtone to the seeds.
  3. Put seeds in a bowl and pour in the browned butter, add the cinnamon, nutmeg, cloves, allspice, onion powder, garlic powder, salt and pepper. Mix thoroughly..
  4. Spread on a sheet pan and place in oven for 45 minutes, every once in a while stir seeds to get a even browning..
  5. Once the seeds have a nice golden color on them they are good to eat. Enjoy.

She discusses their nutrient value, and the key benefits that make them so healthy. Pumpkin seeds are an item that can be used to grow pumpkin plants. The chance for seeds to drop increases with the stem's age. Pumpkin stems generate naturally in stem farm rooms in woodland mansions. Pumpkin seeds are nutritional powerhouses wrapped up in a very small package, with a wide variety of nutrients ranging from magnesium and manganese to copper, protein and zinc.


Perfect Pumpkin Seeds

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Don’t toss the seeds! Follow these simple steps, then use them to jazz up salads, soups, and stews. Stored in an airtight container, they’ll stay fresh up to a week.

Ingredients

  • 1 Tbs. plus (optional) 1/4 tsp. salt
  • 2 cups cleaned pumpkin seeds
  • 2 tsp. olive oil
  • 1 tsp. spice or spice blend (such as chili powder, curry powder, seafood seasoning, garam masala, etc.), optional

Preparation

1. Bring 1 Tbs. salt and 4 cups water to a boil. Add pumpkin seeds, and boil 10 minutes. Drain, and spread on paper-towel-lined plate or baking sheet to dry and cool.

2. Preheat oven to 400°F. Toss pumpkin seeds with oil and spice (if using) in large bowl, and season with 1/4 tsp. salt, if using. Spread in single layer on baking sheet, and bake 10 to 12 minutes, or until crisp and golden, stirring occasionally. Cool before serving.


Perfect Pumpkin Seeds

I’ve written before about my passion for nuts. I just love them, I really do. I’ve been caught up in various waves of determination over the years and tried growing my own almonds, pistachios and peanuts to mostly meagre success. It’s too humid here, our winters aren’t cold enough. You know how it goes with food gardening. Even as I write these words there are two cashew seedlings peeking over my monitor – taunting me with what will probably never be.

Yet for all my toiling with the improbable, I’ve overlooked something far more attainable, and just as rich, delectable and versatile as the very best nuts: pumpkins seeds. Not nuts as such, no, but with their high (mostly unsaturated) oil content, sweet nutty flavour, and penchant for roasting, they might as well be.

It was only desperation that opened my eyes to the pleasures of the emerald seeds, when midway through making pesto a few months back I discovered I was bereft of anything suitable nutty (curse you late night cravings). As I dug deeper into the archive of good intentions that is my pantry, I found some long-forgotten and still snugly sealed pumpkin seeds. I sulkily plodded on, expecting very little, and pining for pine nuts. Well, who needs pine nuts (especially if you consider my unfortunate run-in with them last year)? The pumpkin seeds turned out to be perfectly pitched for the job.

So, more than a little encouraged, I took to tossing the seeds onto pizza, through oil-base pasta sauces, into salads, in fact anywhere at all I would usually use pine nuts, pistachio or slivered almonds. As with true nuts, pumpkin seeds only really come alive after sautéing or roasting. Oh you can try to tell yourself raw nuts are best if you like. Due to their high oil content, pumpkin seeds burn very- and I mean very- quickly and they pop quite explosively too, so don’t walk away for even a moment and keep the lid handy to deflect escapees.

I shouldn’t really have been surprised by my pesto success. Pumpkin seeds are used in a similar capacity in many famous Latin American sauces (including the sublime mole verde), providing an unctuous, binding texture and a warm toasty flavour.

I rather suspect that it’s only for a want of a more glamorous reputation that pumpkin seeds are so overlooked. They’re cheap and abundant, and come from a rather utilitarian vegetable. Hardly sexy, or the stuff of a chi-chi rep. Nevertheless they are a force and a flavour to be reckoned with.

This summer I grew a crop of Austrian oil-seed pumpkins, a variety grown for their large hull-less seeds, rather than their rather watery flesh. Each hefty, tiger-striped fruit yielded a cup or so of ready-to-eat (once dried in the sun for a day or so) seeds, which collectively should keep me going for some months. Hopefully.

Trouble is I’ve just discovered the pleasures of pepitas, the very addictive Mexican bar snack made from spiced, sautéed pumpkin seeds . These are altogether too delicious and easy to make, and I fear for the longevity of my seed crop.

Ruinously More-ish. You have been warned…

1+ small dried chillies-finely chopped

The following should take place very quickly- only a few minutes from start to finish or the seeds will burn.

Toss seeds in a hot, dry pan until they start to pop. Add the garlic, chilli and salt. Continue stirring over the heat until the seeds no longer clump around the garlic. Add sugar, stir once more and remove from heat. Cool on kitchen paper.

Eat with drinks or whenever the mood takes you. The pepitas store well in an air-tight container, but unless you make them in serious bulk this is unlikely to be an issue. Some recipes suggest serving with a squeeze of lime juice and a little finely chopped fresh coriander. A sprinkle of smoked paprika doesn’t go amiss either.


Perfect Pumpkin Ale Recipe

More than a decade ago, Mark Pasquinelli embarked on a quest to brew the perfect pumpkin ale. Here, he shares his finely honed recipe.

Batch Size: 6 gallons (22.7 liters)
Brewhouse efficiency: 75%
OG: 1.063
FG: 1.018
IBUs: 19
ABV: 5.9%

MALT/GRAIN BILL

7 lb (3.18 kg) Maris Otter
3 lb (1.36 kg) Light Munich
2 lb (907 g) Aromatic malt
14 oz (400 g) Caramunich malt

ADJUNCT, HOPS, AND SPICE SCHEDULE

8 oz (230 g) dark brown sugar at 90 minutes
5 lb (2.27 kg) pumpkin or butternut squash (see preparation below) at 90 minutes
0.55 oz (16 g) Northern Brewer hops (pellet) at 60 minutes
5 tsp ground Saigon cinnamon at 5 minutes
1 tsp fresh ground nutmeg at 5 minutes
1 tsp fresh ground ginger (or 1 tsp dry) at 5 minutes
3 tsp vanilla extract at secondary

PUMPKIN PREPARATION

You need to prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.) To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag.

YEAST

White Labs WLP002 English Ale yeast—1.5 liter starter

DIRECTIONS

Mash at 155°F (68°C) for 60 minutes. Boil 90 minutes, following the schedule for adding adjuncts, hops, and spices. (Note that the 8 oz/230 g of brown sugar listed for the boil is in addition to that which was sprinkled on the pumpkin.) If needed, add more spices in the form of a hot “tea” during secondary conditioning.

PARTIAL-MASH VERSION

Substitute 7 lb, 10 oz (3.46 kg) of Maris Otter liquid extract and 2 lb (907 g) of Munich liquid extract for the base grains. Steep the specialty grains for 20 minutes at about 155°F (68°C).


Fall into Great Taste: 31 Perfect Pumpkin Recipes

Another autumn has arrived, and with it comes all the traditional trappings of fall: Crisp air, glorious foliage, Sunday football and, of course, pumpkin. As far as we know, it's the only vegetable that multi-tasks as a food, drink, fragrance, craft and decoration. In the coming weeks, pumpkins will lend their essence to everything from pies and potpourri to coffees and candles.

But the uber-popular pumpkin (which is actually a squash and a member of the Cucurbita family) is more than just a spooky face, tantalizing taste and sweet, spicy scent. Packed with vitamins, minerals and antioxidants, it's also a bonafide superfood. Whether you start with a fresh pumpkin or opt for the convenience of the canned version, both come packed with fiber, protein, potassium and beta-carotene, which is known for improving heart health, vision and overall immunity. But the seeds pack the biggest nutritional punch&mdashrich in magnesium, omega-3 and omega-6 fatty acids, fiber and antioxidants, they serve as a secret weapon against osteoporosis, heart disease and diabetes. And because pumpkin is low in calories (just 80 per cup), you can indulge without compromising your fourth-quarter fresh start.

Finding, Storing and Cooking Fresh Pumpkins

In most cities from early September through October, you can't throw a pumpkin without hitting a patch. Many families make it an annual outing to stock up on fall produce while enjoying hayrides and corn mazes. If you can't make it to a farm, your local grocery store should have fresh pumpkins for sale throughout the season.

Once you get your pumpkin home, wash it in a mixture of one part household bleach and nine parts water. To preserve its freshness, store the pumpkin in a cool, dark place&mdashideally 50 to 55 degrees Fahrenheit with 50 to 75 percent humidity. Although a basement is ideal, you should place the pumpkin on a wood plank or piece of cardboard and not directly on a cement floor. When stored appropriately, a pumpkin can remain fresh for up to two or three months.

When you're ready to cook your fresh pumpkin, you've got three options:

  1. Cut the pumpkin in half and remove the stringy pulp from the inside. If desired, save the seeds to roast later.
  2. Put the two halves face down in a baking pan and cover with aluminum foil.
  3. Bake in the oven at 375 degrees for about 90 minutes or until tender.
  4. Let the pumpkin cool, then scoop out the pulp and blend or mash it into a puree.
  1. Cut the pumpkin in half and remove the stringy pulp from the inside.
  2. After peeling, cut the pumpkin into chunks.
  3. Cook the chunks in boiling water in a saucepan on the stovetop until tender.
  4. After the chunks have cooled, blend or mash them into a puree.
  1. Cut the pumpkin in half and remove the stringy pulp from the inside.
  2. Microwave the halves for about seven minutes per pound.
  3. Let the pumpkin cool, then scoop out the pulp and blend or mash it into a puree.

Another option is to buy canned pumpkin puree from the grocery store. Although this is the most convenient way to add pumpkin to recipes, the canned version may not be 100 percent pumpkin. Many brands actually use other types of winter squash, as they are sweeter, creamier and easier to cook with. Canned purees are low in calories, fat and sugar, and have the same nutritional benefits as fresh pumpkin. Just be sure to select the canned puree and not the pumpkin pie mix, as the latter will include a lot of added sugar.

However you prefer to prepare it, pumpkin plays a starring role in many delicious and diet-friendly fall recipes.


Grilled Halibut and Summer Squash with Pumpkin Seeds

If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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33 Delicious and Creative Ways to Eat Pumpkin Seeds This Fall

If you have a couple of leftover pumpkins, you actually have a key ingredient for 33 of fall's best recipes. Though it may not seem like it at first glance, this little seeds are super versatile. They can be blended into sauces, or simply roasted and snacked on throughout the day. Dive into some simple and tasty pumpkin seed recipes to take full advantage of this fall staple.

Some recipes ask for pumpkin seeds, and some call for pepitas. What&rsquos the difference between pumpkin seeds and pepitas? There is technically a difference between the pumpkin seeds you pull out of your pumpkins before carving Jack-o-lanterns every Halloween, and pepitas, which are smaller and greener in color. Although they are also pumpkin seeds, pepitas come from different pumpkins than the ones you may recognize. There are varieties of pumpkins that grow shell-less seeds, resulting in the pepitas you can buy in the store. But, if you were to remove the hard, white or cream-colored shells from the seeds you pull out from your jack-o-lantern, you&rsquod find pepitas.

Both types of pumpkin seeds make for delicious dishes. Blitz them into pesto. Roast them with spices. Cover them in chocolate. Whether you&rsquore using pumpkin seeds or pepitas, these little guys can make for the tastiest fall-flavored breakfasts, dinners, and desserts. Did we mention they have some pretty great health benefits too? Pumpkin seeds are loaded with magnesium, iron, zinc, and potassium. Oh, and don't forget about our favorite pumpkin recipes too!


Perfect Pumpkin Recipes

It just wouldn’t be fall without pumpkin everything! From sweet treats like cake and waffles to savory dishes like pasta and soup — you’ll find plenty of pumpkin in these seasonal recipes.

Related To:

Photo By: Kate Mathis ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Kana Okada ©Kana Okada 2015

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Cheesecake-Stuffed Pumpkin Bread

Everyone's favorite fall quick bread hides a decadent surprise inside: a rich swirl of cheesecake.

Brown Sugar Pumpkin Spice Pumpkin Seeds

We double up the pumpkin flavor by using everyone's favorite seasonal spice blend. A touch of brown sugar makes them into a sweet treat.

Pumpkin Pancakes with Maple Syrup and Nutmeg Whipped Cream

The fragrance of warm spices fills the room when you make these creamy fall-inspired pancakes. A dollop of nutmeg whipped cream and a drizzle of maple syrup complete the dish.

Pumpkin Lover's Lasagna

Rachael's tomato-free take on lasagna calls for two whole cans of pure pumpkin puree, plus butternut squash for an extra dose of sweet squash flavor.

Mini Pumpkin Chocolate Chip Muffins

Creamy pumpkin and sweet chocolate chips ensure a muffin that&rsquos light, fluffy and deliciously decadent.

Pumpkin-Hard Cider Cheese Dip

Tangy with a hint of sweetness and full-on cheesy flavor, this pumpkin-hard cider dip has everything you could ask for in a fall-flavored cheese dip.

Paleo Pumpkin Waffles

Satisfy your paleo cravings with these wholesome waffles, naturally sweetened with pumpkin puree and a quick raspberry compote.

Pumpkin Roulade with Ginger Buttercream

Perfect for making ahead of ahead of time, this autumn-inspired roll cake features a pumpkin cake base with a filling of mascarpone whipped cream and crystallized ginger bits. In the words of Ina herself, "It's a showstopper dessert, and you can be cool and relaxed when you serve it."

Pumpkin Seed Brittle

Pumpkin Swirl Cookies

Break open these oversized cookies, fragrant with pumpkin and spice, to reveal a soft interior with a beautiful swirl.

Baked Pumpkin Rice Pudding

Spiced Pumpkin-Raisin Cookies

Giada adds canned pumpkin puree to oatmeal and raisin batter, giving the classic cookie a fall-flavored twist.

Mexican Pumpkin Punch

Pumpkin Lasagna

Baked Pumpkin Doughnuts

Get your fill of pumpkin pie &mdash in a doughnut! These cake-like doughnuts can be baked, topped with cinnamon sugar and ready to eat in an hour.

Everything Bagel Pumpkin Seeds

Roasted pumpkin seeds get the everything bagel upgrade.

Pumpkin-Shaped Pumpkin Bread

This yeasted bread, made with pumpkin puree, brown sugar and a hint of cinnamon, is sure to become a fall favorite. Thanks to a few cleverly-placed pieces of kitchen twine that shape the dough as it rises, the resulting loaf looks just like a pumpkin&mdashcomplete with a fragrant cinnamon-stick stem. Serve it with maple-spiced pumpkin butter.

Pumpkin Queso Fundido

Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone

Take breakfast to the next level with Bobby's pumpkin French toast, drizzled with blackberry caramel and stuffed with a rich, tangy mascarpone filling.

Pumpkin Rum Cake

Ree soaks her pumpkin cake in a spiced rum syrup and adds maple whipped cream for a deliciously indulgent dessert.

Pumpkin Waffles with Trail Mix Topping

Sausage, Pumpkin and Arborio Soup

"Squash" your fall comfort food needs with this warming soup, made with pumpkin, Italian sweet sausage and Tuscan kale.

Pumpkin Chocolate Chip Cookies

Pumpkin and chocolate chips make a powerful pair in these cakey treats with rich pumpkin pie spice flavor and loads of semi-sweet morsels.

Pumpkin Thumbprints

A dollop of cream cheese frosting (in place of a traditional jam filling) pairs deliciously with pumpkin, cinnamon and allspice in this fall-inspired thumbprint.


Top 20 pumpkin recipes

Looking for ideas to use up pumpkin? Discover our all-time favourite recipes for seasonal squash, from pumpkin pies and cakes to warming soups and curries.

Pumpkins are much more than just jack-o’-lanterns. This vibrant autumnal veg can be eaten in a variety of sweet and savoury dishes, adding colour and texture to meals for Halloween, Thanksgiving and Bonfire Night. Once you’ve carved your spookiest face, why not put the leftovers to good use in comforting dinners, easy bakes, classic desserts and drinks?

Check out our best-ever pumpkin ideas below, then get more inspiration from our collection of pumpkin recipes.

1. Pumpkin pie

This classic Thanksgiving dessert is well-deserving of a place in our top 20. With a sweet pastry and warming spiced filling, this simple recipe is a guaranteed crowd-pleaser. Alternatively, try our vegan pumpkin pie for a luxurious dairy-free treat.

2. Pumpkin curry with chickpeas

Warm up on autumn nights with a fragrant pumpkin and chickpea curry. This vegan dish is low in calories but super-satisfying, with flavours of Thai yellow curry paste, lemongrass and creamy coconut milk. Serve it as a main or flavourful side.

3. Halloween pumpkin cake

Put pumpkin leftovers to great use in a moist and moreish Halloween traybake. Like carrot cake, it combines grated squash with subtle spices and citrus, topped with a fluffy soft cheese frosting. It’s sure to become a family favourite.

4. Pumpkin soup

One of our most popular pumpkin recipes, this silky soup makes a sensational starter or comforting dinner. Serve with a scattering of crunchy croutons and pumpkin seeds. Or, try our healthy vegan pumpkin soup for a lighter, dairy-free alternative.

5. Stuffed pumpkin

Need a vegan centrepiece to impress? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans. Finish with a zingy tahini dressing for the perfect plant-based dinner party dish.

Make the most of your leftover pumpkin seeds by roasting them in tamari, maple syrup and chilli flakes for a savoury snack. Or, check out more ideas for how to roast pumpkin seeds.

6. Pumpkin pie s’mores

We’ve combined two classic American sweets to bring you the ultimate Bonfire Night snack. Sandwich a melty marshmallow and pumpkin purée filling between ginger biscuits to create an oozing stack of s’mores. Use our recipe for homemade pumpkin purée, or if you’re short of time, try shop-bought canned purée.

7. Pumpkin hummus

Decorate your Halloween table with this colourful party centrepiece. Hollow out a pumpkin, then roast the flesh and blend it with lemon juice, tahini and chickpeas to make a creamy hummus. Add it back to the pumpkin and serve with peppers, breadsticks and pitta chips for a healthy vegan buffet treat.

8. Roast pumpkin & spinach lasagne

Bake a comforting veggie lasagne and freeze portions for busy nights. It features alternating layers of roasted pumpkin with cherry tomato sauce, nutmeg-spiced spinach and creamy béchamel. It’s well worth the effort for the irresistible combination of sweet, earthy flavours and crisp parmesan topping.

9. Pumpkin spice scones

These lightly spiced scones make a great autumnal afternoon tea treat or Halloween party snack. Serve them warm and generously slathered in butter or soft cheese. Kids can get involved with baking them, too.

10. Pumpkin risotto

This hearty dinner is great for teaching older kids how to cook. Follow our step-by-step instructions for preparing and roasting the squash, then making the risotto. You’ll have a budding chef in no time!

11. Pumpkin spice latte

The pumpkin spice latte has become an autumnal cafe favourite, but it’s not hard to recreate at home. Just combine smooth pumpkin purée, espresso coffee, fragrant spices and frothy steamed milk.

12. Prawn, pumpkin & coconut stew

It doesn’t get more comforting than this aromatic one-pot. The prawns balance well with a creamy coconut sauce and the mild-flavoured pumpkin. Add a touch of heat with red chillies and serve with rice for a simple, impressive dinner.

13. Pumpkin cupcakes

These pretty cinnamon-spiced cupcakes are not to be ignored. Similarly to carrot cake, you grate the pumpkin to make a moist sponge, dotted with juicy sultanas. If the grated pumpkin flesh is quite wet, give it a good squeeze before using. Finish with a simple soft cheese frosting and chopped pecans.

14. Baked pumpkin fondue

Calling all cheese lovers! This gorgeously gooey showstopper is perfect for Bonfire Night or Halloween celebrations. Fill a whole roast pumpkin with a creamy three cheese fondue, then serve with crusty bread and potatoes for everyone to dunk in.

15. Frozen pumpkin cheesecake

The filling and base of this cheesecake can be made ahead and frozen, just add maple cream and ginger biscuits on top to serve. A delightful dessert with just five ingredients.

16. Squash & cabbage sabzi

This spiced Indian-style fried cabbage and pumpkin makes a great vegan side with dhal, chutney and rice, or a flavour-packed main with roti.

17. Pumpkin pancakes with salted pecan butterscotch

Get your weekend off to a sweet start with this indulgent brunch. We’ve taken pancakes to the next level by adding pumpkin purée and cinnamon to the batter. The fluffy, American-style stack is then drizzled with a rich salted pecan butterscotch sauce. Add a dollop of ice cream if that still isn’t sweet enough.

18. Pumpkin, fennel & taleggio galette

With buttery, flaky pastry, creamy Italian cheese and autumnal vegetables, this stunning tart makes a wonderful lunch or dinner. Leftovers taste great the next day.

19. Pear, pumpkin & ginger juice mocktail

Raise a bright orange glass to Halloween with our spine-tingling pear, pumpkin and ginger mocktail. Give the non-alcoholic drinks the fright-factor by piping scary faces onto the serving glasses with black icing.

20. Pumpkin cornbread with whipped jalapeño butter

This moist cornbread combines mild pumpkin with punchy chillies, as well as a fiery whipped jalapeño butter. The perfect accompaniment to soups, chillis and roasts.