Halloween has come and gone, and I don’t know about you but I have a lot of leftover pumpkins! I really hate to see food go to waste, talk about a Halloween Hangover! So, I have been on a mission all day to find a few different recipes for using Halloween pumpkins. It would physically hurt me to just throw them away! So, without further adieu, here are 7 pumpkin recipes to make use of your Halloween pumpkins.
Disclaimer: Obviously I mean the pumpkins that have not been carved up and left outside for a considerable number of days.
Pumpkin Bread Recipe
This pumpkin recipe for making pumpkin bread was sent to me by one of my readers, Carla Van Der Westhuizen, who claims that it is delicious! My family are huge fans of banana bread, so I a definitely going to give this a try.
Pumpkin Soup Recipe
I have done a Roasted Butternut & Cream Cheese Soup recipe on the blog before. I’m sure this could be adapted for pumpkin soup instead of butternut.
Chocolate Chip Pumpkin Cookies
I am a huge cookie fan! In fact, I think I actually have a problem! The problem is that I can’t fit into my jeans anymore because I have eaten all the cookies. All of them. So, when doing my research for pumpkin recipes for this post and I came across this one for Chocolate Chip Pumpkin Cookies by Marsha’s Baking Addiction I knew that I had to have it on this list.
If it’s got pumpkin in it, does that mean it’s a healthy cookie? Asking for a friend.
Vegan Pumpkin Cheesecake
I love cheesecake! As is evidenced by my aforementioned ever-expanding waistline. But, saying that, just inputting the word ‘vegan’ into anything, makes me feel healthier. Right?
Check out this awesome recipe for Vegan Pumpkin Cheesecake from the Loving It Vegan website! Let me know if you try it!
How To Make Pumpkin Fries
Pumpkin Fries!!! I saw this video by La Coquette and knew it was perfect for this list of pumpkin recipes! Have you ever made your own pumpkin fries?
Pumpkin Pie
For anyone who’s ever watched an American movie that has some sort of Halloween or Fall theme to it, you will have heard of Pumpkin Pie! If you’ve never tried it, this is the perfect time to do that. I’ve chosen to share this recipe for Pumpkin Pie by the American Heritage Cooking website!
And what’s better is that it claims to be an Easy, Foolproof Pumpkin Pie. Words that make my ‘I’m not very good at cooking’ heart sing … easy and foolproof.
Pumpkin & Bacon Soup
Another pumpkin soup recipe. This pumpkin recipe was given to me by another of my readers, Bianca Bradfield. Thanks Bianca.
Ingredients:
- 2 x cans (410g) whole tomatoes in sauce or equal amount of pasta sauce.
- 400 g pumpkin pieces
- 2 x 200g packets of diced bacon. Cooked, but not too crispy.
- 1 Cup of cream
- Fresh parsley & thyme
- Salt & Black Pepper to taste
- 2 – 3 Cups of water or chicken stock.
- 1 tbsp xylitol or a knife point of stevia
Method:
- In a large saucepan on medium-high heat boil your pumpkin chunks in water until soft. (Don’t strain the excess water from the pot.) Allow the pumpkin to cool for a bit.
- In a blender of food processor blitz your cans of tomato and the herbs and pour into a thick base pot.
- Blend the pumpkin and excess water and add to the tomato-herb mix in the pot.
- Add all of the rest of the ingredients to the pot and let it simmer for 5 to 10 minutes on medium heat.
- Enjoy with grated parmesan, or add a slice of low-carb bread or even some fried halloumi strips to add some healthy fats.
- Yields 4 – 6 generous portions at about 6 – 8 grams carbs each.
Thanks so much, Bianca, I can’t wait to try this winter warmer soup now that the weather is getting colder, read – freezing!
And for those of you who are looking for a gluten-free pumpkin recipe, here’s a lovely recipe for Gluten-Free Pumpkin Muffins from The Sickly Mama.
So there we have it, 7 (or 8 actually) pumpkin recipes for using up any leftover pumpkin now that Halloween is over. Please be sure to tag me in the pictures if you end up making any of these recipes?
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