It wouldn’t be October without the traditional pumpkin carving session with the kids, but did you know pumpkins are packed full of potassium, vitamin C, and are high in fibre? So it’s a shame to waste all that goodness! Scoop out and save your seeds for a healthy snack, or grate the flesh into a yummy tray bake for the perfect tea break treat. Here are our two pumpkin recipes to get you started.
It’s a known fact that everything tastes better in cake form, and pumpkin is no exception. A Halloween take on carrot cake, this tray bake is moist and packed full of pumpkin, orange and raisins.
For the cake:
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas or raisins
½ tsp salt
4 eggs, beaten
150g butter, melted
Zest of 2 oranges,
Juice of 1 orange,
500g of peeled pumpkin flesh, grated (squeeze excess moisture out using a clean tea towel or muslin)
For the icing:
200g cream cheese
100g icing sugar
zest of 1 orange
1 teaspoon of orange juice
For the decoration:
Zest of 1 orange
To start, heat the oven to 180C/fan 160C/gas 4. Butter and line a large 30 cm x 20 cm baking tray.
Put the flour, sugar, spice, bicarbonate of soda, sultanas/raisins and salt into a large bowl and stir to combine.
Beat the eggs into the melted butter, stir in the orange zest (1 orange worth) and 1/2 of the orange juice, then mix with the dry ingredients till combined.
Stir in drained and squeezed the pumpkin. Pour the batter into the tin and bake for 40 mins, or until golden and springy to the touch.
To make the frosting, beat together the cheese, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge.
When the cake is cooked, allow to cool for 5 mins in the tray, then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
Beat the frosting to loosen, then spread using a pallet knife over the top of the cake. Decorate with the zest of 1 orange after iced.
If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. The cake will keep, covered, for up to 3 days in the fridge.
Small, but mighty, pumpkin seeds are a full of antioxidants, protein and iron (to name just a few of their good points!) so they are ideal for Halloween leftovers. To create your seed snacks start by separating the seeds from the pulp, then rinse in a colander under cold water, next leave to dry overnight. Spread on a baking tray and cover with a little oil and salt before popping in the oven for a easy treat that’s great added to salads and soups or get creative and try the recipe below for a sweet fix.
Sweet Pumpkin Seeds
3 tablespoons butter, melted
1 teaspoon ground cinnamon
1/4 teaspoon salt
200g pumpkin seeds
2 tablespoons caster sugar
Preheat oven to 150 C / Gas 2.
Mix butter, cinnamon and salt together in a bowl.
Place pumpkin seeds in a large bowl and pour butter mixture over the seeds and toss together to evenly coat. Spread the coated seeds in a single layer onto a baking tray.
Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes.
Once cooked remove baking tray from the oven and sprinkle sugar over seeds until evenly coated.
Do you have any pumpkin recipes? You can share your makes with us using #SeasaltArtsClub on Facebook, Twitter and Instagram.
Bring a touch of Seasalt to your home with our Cornish pottery and home collection.
Add a touch of Seasalt to your home with our Cornish pottery and home collection.
These recipes have been adapted from BBC Good Food and All Recipes own websites.