Halloween, Recipe, Stuart

Pumpkin recipes for Halloween Leftovers

If you’ve read our Autumn Harvest Cookbook, some of these recipes may be familiar to you already. If not, read on for some great ideas for those carving leftovers from Halloween – unless you’ve already left yours to turn into compost!


Pumpkin Bubble & Squeak

a pan filled with fried bubble and squeak. Probably with pumpkin in, but who can tell

Time : 30 mins

Serves: 4


  •         700g mashed pumpkin
  •         200g chopped cooked cabbage
  •         6 rashers bacon
  •         2 carrots, sliced
  •         1 onion, sliced
  •         2 tbsp butter
  •         2 tbsp veg oil
  •         salt
  •         pepper


  1.   Preheat the grill
  2.   Grill the bacon until crispy
  3.   In a bowl, mix the cabbage with the pumpkin and other veg. Season to taste
  4.   Form the potato mixture into round patties
  5.   Heat the butter and oil in a large frying pan
  6.   Fry your patties on both sides until just starting to crisp. Remove from the pan and put onto a metal tray. Grill until crispy
  7.   Meanwhile, fry or poach your egg
  8.   Remove the potato mixture from the tray and serve with the cut-up bacon and the egg 

Pumpkin Soup

 A bowl of pumpkin soup

Time: 45 minutes

Serves: 6

Notes: Can be frozen for up to 2 months


  •         2 tbsp olive oil
  •         2 onions, finely chopped
  •         1kg pumpkin ,peeled, deseeded and chopped into chunks
  •         700ml vegetable stock or chicken stock
  •         150ml double cream


  1.   Heat the olive oil in a large saucepan
  1.   Gently cook the onions for 5 minutes until soft
  1.   Add pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  1.   Add the stock to the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the veg is soft.
  1.   Add the cream into the pan, bring back to the boil, then purée with a hand blender.
  1.   Serve

Pumpkin Pie

pumpkin pie

Time: 2hr 10

Serves: 8


  • 750g pumpkin
  • 350g shortcrust pastry
  • 140g caster sugar
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 2 beaten eggs
  • 25g melted butter
  • 175ml milk
  • 1 tbsp icing sugar


  1. Boil pumpkin in a large saucepan for 15 minutes
  2. When squashable, drain and leave to cool
  3. Heat oven to 160c (180c non-fan)
  4. Roll out pastry and line a 22cm tart tin
  5. Chill for 15 min (the pastry, not you)
  6. Line pastry with baking paper and baking beans
  7. Bake for 15 minutes
  8. Remove paper and beans
  9. Bake for 10 minutes more
  10. Allow to cool if the base is biscuity. If it isn’t, cook a little longer
  11. Pump up the oven to 200c (220c non-fan)
  12. Blend the pumpkin, put in a bowl to one side
  13. Mix the sugar, salt, nutmeg and cinnamon
  14. Add eggs, melted butter and milk, then mix more
  15. Add in the pumpkin and stir
  16. Pour into your tart tin
  17. Bake for 10 minutes
  18. Reduce the oven by 40 degrees
  19. Bake for 40 minutes
  20. Leave to cool, dust with your leftover spices and sugar
  21. Enjoy!

Pumpkin Pie Photo by Dilyara Garifullina on Unsplash