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Do you still have pumpkins left over after Halloween? These are the best pumpkin recipes to help avoid waste

A petrifying 14.5 million pumpkins are thrown away in the UK every year. But did you know there are many delicious ways to enjoy your pumpkin after carving it on Halloween?

Waste and recycling experts share five delicious pumpkin recipes, from spiced pumpkin pie to pumpkin fondue, there’s no better way to enjoy your pumpkin and save it from heading to the landfill after Halloween.

Pumpkin spiced latte

We know and love the pumpkin spiced latte from our favourite coffee shops, but why not save your pennies and make your own.


2 tsp pumpkin puree

Pinch of cinnamon, ginger and nutmeg

30ml espresso

250ml milk of choice


Place the pumpkin puree into a large mug of glass
Add the cinnamon, ginger and nutmeg
Stir in the espresso coffee shot
Head 250ml milk in a saucepan until steaming and frothy
Pour the hot milk into a heatproof glass and top with the froth
Stir to combine then sprinkle more cinnamon on top before drinking

Pumpkin pie

An American classic, this pie will make the perfect dessert for your dinner party guests.

For the pastry:

200g plain flour

1 tsp ground cinnamon

125g butter

2 tbsp icing sugar

For the filling:

180g caster sugar

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp mixed spice

3 eggs

450g diced pumpkin, cooked and sieved

200ml double cream

For the topping:

200ml double cream

1 orange, zested


Heat the oven to gas 7, 220°C, fan 200°C.
To make the pastry, mix together the flour and the cinnamon, if using. Rub in the butter and stir in the icing sugar. Add enough water (about 7 tsp) to mix to a stiff dough.
Roll out the pastry until it is large enough to line a 23cm x 23cm x 5cm deep pie dish. Pinch the edge of the pastry. Roll out any trimmings and, using a small cutter, stamp out leaf shapes. Attach to the rim of the pastry using a little water. Chill for 15 minutes.
Line the pastry with foil and fill with baking beans. Bake blind for 8 minutes. Remove the foil and beans and return to the oven for 2-3 minutes.
Reduce the oven temperature to gas 3, 150°C, fan 130°C. To make the filling, put the pumpkin and all other filling ingredients in a bowl and mix well. Pour into the pastry case and bake in the oven for about 1 hour until the filling is set. Remove and leave to cool.
To serve, whisk the cream until thick. Spoon onto the pie and scatter over the orange zest.

Pumpkin fondue

Tear up crusty bread and crudites and dip into this delicious cheesy fondue.


2-3kg pumpkin

100g Emmental cheese, grated

100g Cheddar cheese, grated

100g Cambozola, diced

1 tbsp cornflour

100g soured cream

2 tbsp beer or lager (optional)

1 small onion, finely chopped

25g butter

1 garlic clove, finely chopped

1 tbsp chopped fresh sage

Crusty bread and crudites, to serve


Preheat the oven to gas 5, 190°C, fan 170°C. Cut a lid from the pumpkin and scoop out the seeds and strands. Season inside, replace the lid and roast for 50 mins-1 hr. Scoop out the flesh to use in another dish (see tip).
Combine the cheese with the cornflour, stirring well. Stir in the soured cream, beer and onion and pour into the pumpkin. Roast for a further 20-30 mins, until the cheese is melted and gooey.
Meanwhile, melt the butter in a small frying pan, add the garlic and sage, and fry until the sage is crispy and the garlic is golden.
To serve, arrange the pumpkin on a platter surrounded by chunks of crusty bread. Drizzle the garlic and sage butter over the fondue and season with black pepper. Use forks or skewers to dip.

Spicy pumpkin wedges

Why not swap your potato wedges for this Halloween-themed alternative, the perfect side for any dish this season.


1 large pumpkin unpeeled and cut into 3cm wedges

¼ tsp cracked black pepper

3 sprigs fresh thyme

¼ tsp dried chilli flakes

¼ tsp smoked paprika powder

1 tbsp olive oil


Preheat oven to 180°C / 160°C fan
Cut each pumpkin wedge in half crossways
In a large mixing bowl toss together the pepper, thyme, chilli flakes and paprika and oil and season with salt
Place on a preheated baking tray
Bake for 30 to 40 minutes or until tender and golden

Pumpkin spiced cupcakes

These delicious cupcakes are the perfect recipe for a baking session with your kids this season.


For the cupcakes

125g butter, melted

225g pumpkin puree, from a tin

2 large eggs

250g plain flour

2 tsp baking powder

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

¼ tsp ground cloves

80g golden caster sugar

80g soft light brown sugar

For the Topping

50g unsalted butter

300g icing sugar

125g cream cheese

Pinch of ground cinnamon, for dusting


Preheat the oven to 200c/180Fan. Line 12 hole muffin tin with cases.
In a bowl whisk together the melted butter, pumpkin puree and eggs.
In a separate large bowl mix all of the dry ingredients together.  Pour the pumpkin mixture onto the dry ingredients and mix until thoroughly combined.
Divide between the cases and bake for 15 minutes until risen and golden brown.
Remove from the muffin tin and leave to cool on a wire rack.
Using a mixer or a hand-held whisk, beat the butter and icing sugar together until combined and smooth. Add the cream cheese and beat until thoroughly incorporated. Mix for 5 minutes until light and fluffy.
Spoon or pipe onto the cooled cupcakes and dust with a little cinnamon.

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