You may have seen my previous post on us carving pumpkins to decorate our house, with the leftover pumpkin I got straight to the kitchen and started experimenting!
Spiced Pumpkin Loaf
3 cups of caster sugar
1 cup vegetable oil
2 cups of pumpkin
3½ cups plain flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon allspice
½ teaspoon baking powder
½ cup water
– In a large bowl combine the sugar, oil and eggs; add the pumpkin and stir into a smooth mixture
– In a separate bowl combine the dry ingredients; flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice
– Add the dry mixture to the pumpkin mixture in small doses, alternately with the water and beat well
– Pour into two lined/greased 9 x 5 inch loaf tins and bake at 180° for 60-65 mins or until you can poke a knife into the mixture and it comes out dry
– Cool in the tin for 10mins before removing to a wire rack to cool completely
And voila the bake is complete! I finished the loaf with a little sugar glaze.
This loaf is so moist and perfect for this time of year. I tend to give the other loaf away to family/friends or freeze it for us to eat at another time.
Spicy Pumpkin Soup
1 tablespoon olive oil
1 red onion, diced
3 garlic cloves, crushed
2 large potatoes, chopped
2 cups pumpkin
½ teaspoon dried chilli flakes
½ teaspoon paprika
½ teaspoon cumin
1 litre chicken stock
– Heat the oil in a pan over a medium-high heat
– Add the onion and garlic until softened and then add the potato and pumpkin
– Cook, stirring occasionally for around 5 mins or until the potato has started to brown and add the chilli flakes, paprika and cumin
– After a good stir you can add the stock, cover and bring to the boil. Reduce the heat and simmer for around 10mins, make sure your potato and pumpkin are tender
– Leave it to cool slightly for 2 minutes and either transfer to a blender or use a hand blender to get the mixture lump free
Season with salt and pepper and there you go! I find it best served with a wedge of sourdough bread or a couple of slices of toast!
255g shortcrust pastry
2 large eggs lightly beaten
1 x 425g can Baking Buddy Natural Pumpkin
170g granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
285g condensed milk
– Pre-heat oven to 220°C, Gas Mark 7.
– Roll out pastry to line a 9 inch, deep flan tin.
– Chill. Bake blind for 10-15 minutes.
– Reduce oven to 180°C, Gas Mark 4.
– Bake for 40-50 minutes or until a knife inserted near the centre comes out clean.
– Allow to cool
This pie is so creamy, spicy and sweet and tastes divine. My favourite recipe that I made from pumpkin this year!
Let me know if you tried any of these recipes or have some of your own!