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Spook-tacular Pumpkin Recipes for this Halloween

Pumpkins are barely visible most of the year, and then October comes around, and they are everywhere.  An estimated 15 million pumpkins are grown in the UK each year, with over half being used only for carving. But why not make use of this delicious superfood, packed full of nutrients and goodies, not goolies. Discover three delectable recipes for pumpkin by our partners Miele and Neff, perfect for those with a sweet tooth or a savoury palette.

– Pumpkin Cookies
– Stuffed Mini Pumpkins
– Halloween Pumpkin Pasties
– Pumpkin Cookies

Pumpkin is great any time of year, but it’s definitely a flavour we associate with Autumn and of course, Halloween. Whilst there are loads of pumpkin recipes you can make for dinner, this recipe for pumpkin cookies will really give your guests pump-kin to talk about.

 

Pumpkin Cookies

Pumpkin Cookie Ingredients

300g plain flour
1tsp. bicarbonate of soda
1tsp. baking powder
1tsp. cinnamon
1tsp. mixed spice
½ tsp. sea salt
250g caster sugar
125g unsalted butter, softened
250 pumpkin puree or steamed pumpkin
1 egg
1tsp. vanilla extract
150g icing sugar
50g pumpkin seeds, chopped

Method

  1. Combine flour, bicarbonate of soda, baking powder, spices, and salt in a medium bowl.
  2. Using an electric hand whisk, cream the sugar and butter until light and fluffy and then add the puree, egg and vanilla and whisk until incorporated.
  3. Fold in the dry ingredients and mix thoroughly. When ready, chill the dough for 3 – 4 hours.
  4. Preheat your oven to 180C/fan
  5. Remove the dough from the fridge, scoop a tablespoonful of the dough, and shape it into balls. Roll them in the icing sugar and decorate with some of the pumpkin seeds.
  6. Place the cookies on a baking tray leaving some space in between them and bake for 12 – 14 minutes.
  7. When ready, remove from the oven and allow to cool on a wire rack. These cookies will keep in an airtight container for 5 days.

 

For nutrition information and more details on this recipe, please visit the Miele website.

Stuffed Mini Pumpkins

Pumpkin (winter squash) is a delicious and comforting staple as our evenings get darker and the temperature starts to drop outside. Pumpkin has all summer to grow, and it stores very well, making it a great autumn and winter vegetable. Pumpkin is great in just about everything from soups, stews, and pasta dishes but in this stuffed mini pumpkin recipe it takes centre stage, creating a feast for the eyes and the tastebuds.

Stuffed Mini Pumpkins Ingredients

1 small butternut squash (peeled and cut into cubes)
1 red onion, finely chopped
2 tbsp olive oil
1 tbsp cumin seeds
250g puy lentils
200g feta, cubed
1 bunch coriander, finely chopped
1 egg, beaten
2 munchkin pumpkins

Method

  1. Toss the butternut squash with the onion, oil and cumin seeds and roast in an oven 200°C /fan until tender – approximately 20-30 minutes.
  2. Whilst this is in the oven, fill an Unperforated steam cooking container with puy lentils and pour over enough boiling water to cover the surface of the lentils by 1cm above. Place in the Steam Oven for 25 minutes at 100°C, uncovered.
  3. Cut off the top and hollow out the munchkin pumpkin to allow space for the filling.
  4. Mix the cooked lentils, butternut squash, onion, cumin seeds, feta cheese and coriander, and then add the egg—season well with salt and pepper.
  5. Spoon the mix into the munchkin pumpkin until full. Place the top back on the munchkin and place it onto a baking tray.
  6. Best cooked in a combination steam oven, on combi mode, 200°C, 100% moisture, for 25- 30 minutes. Once cooked, garnish with coriander and serve.

 

For nutrition information and more details on this recipe, visit the Miele website.

Halloween Pumpkin Pasties

This recipe for Halloween Pumpkin Pasties by our partners Neff is perfect for a Halloween party and a treat that you can enjoy baking with kids. If you like pumpkin pie, this is the recipe for you.

Halloween Pumpkin Pasty Ingredients

 

  • 6-7 munchkin pumpkins
  • 2 x 375g packs ready-rolled shortcrust pastry
  • 1 tbsp plain flour
  • 150 g blueberries
  • 2 tsp cornflour
  • 120 g tinned pumpkin puree
  • 2 large eggs
  • 4 tbsp light brown sugar
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • Pinch of allspice
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp demerara sugar

1. Preheat the oven to 200C /fan and line two baking trays with baking parchment.

2. Unroll one of the rolls of pastry and sprinkle on the plain flour.
Place the second roll of pastry on top of the first (the flour will stop the pastry from sticking together).With a sharp knife, cut out 6-10 pumpkin shapes (basically a squashed circle with a stalk sticking out of the top). If you have lots of leftover pastry, you can re-roll and re-use – just remember to have two layers of pastry when you cut. You can use a pumpkin-shaped pastry cutter if you prefer.

3. Separate the two layers of pastry and place the bottom layers on the prepared baking trays. Keep them matching pastry tops in order so you remember which tops go with which bottoms (not necessary if you’ve used a pastry cutter as the shapes will be uniform). Cut little faces out of the pastry tops. Cut small triangles for the eyes and a jagged smile for the mouth. A half-moon smile with one-tooth also looks good. Tip: It’s easier to cut if your pastry is cold.

4. Place the blueberries in a small pan. Squash them slightly and heat on a medium heat for 4-5 minutes, stirring and squashing regularly, until the blueberries release their liquid. Mix the cornflour with a splash of cold water, stir, and then stir into the blueberry mixture to thicken the sauce. Leave to cool for a few minutes whilst you make the pumpkin filling.

5. In a bowl, mix together the pumpkin puree, one of the eggs, the light brown sugar, cinnamon, ginger, allspice, vanilla and salt. Spoon the pumpkin mixture into the middle of the pastry shapes that are on the trays and spread out, leaving a 1cm border. Whisk the remaining egg and brush the 1cm border with the egg wash.

6. Spoon the blueberry mixture on top of the pumpkin and place the pastry tops on top. Use a fork to crimp all the way around the edges. Brush the tops with more egg wash and sprinkle on the demerara sugar. Place in the oven for 15 minutes until the pastry is golden and blueberry sauce is leaking slightly from the eyes and mouth (for an extra ghoulish look!).

For nutrition information and more details on this recipe, visit the Neff website.

We hope you enjoyed this selection of Halloween treats. We’d love to see your creations, so tag us on Instagram @kcakitchens.

From everyone at KCA, have a fang-tastic Halloween.

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