Looking for ways to use up your pumpkin?

Halloween celebrations may almost be over - but if you are lucky you may still find some super cheap pumpkin in the supermarket… or may simply be wondering what to make with this seasonal autumnal veggie.

Sweet or savoury, pumpkin has you covered!

Here are some ideas as a round-up from my blog archives, and with many of these recipes (such as the oat loaf) I have tried using both the blended scooped out flesh of fresh pumpkin and pumpkin puree from a can- both work well so use whatever suits you.

Squash or sweet potato would also likely be a good substitute… but don’t hold me to this as I haven’t tried in these recipes specifically.

What’s your favourite pumpkin recipe?

Looking for a sweet potato recipe? (or maybe more pumpkin!)

This sweet potato cake recipe makes quite a dense almost gooey cake, like a cross between a cake and a pie! I used sweet potato in this cake, but you could also try with other sweet root veg such as beetroot, pumpkin or parsnips. It is especially great served warm with cashew cream or yoghurt and a drizzle of light agave syrup. For added indulgence, throw some dark chocolate chunks into the mix! 

Try not to eat it all at once though, I thought the flavour and texture of this cake was even better the next day. 

I used sweet potato in this cake, but you could also try with other sweet root veg such as beetroot, pumpkin or parsnips. It makes quite a dense almost gooey cake, like a cross between a cake and a pie! Especially great served hot with cashew cream or yoghurt and a drizzle of maple syrup.

Recipe: Sweet Potato Pie

Ingredients:

1 ½ cup oat flour

½ cup ground almond (or other ground nut such as pecan)

¼ cup arrowroot or tapioca starch

¼ cup coconut sugar

1 tsp mixed spice

1 tsp cinnamon

1 tsp baking powder

1 tsp bicarb of soda

1 large sweet potato ~400g

2 flax eggs (1 tbs flax with ¼ cup water mixed)

3 tbs maple syrup

½ cup chopped apricots (or try dates or cranberries)

¼ cup melted coconut oil

1/3 cup water

½ chopped nuts on top

Method:

Preheat oven to 180C. Chop the sweet potato in fat wedges, then roast for ~20 mins until cooked.

Meawhile, mix the dry ingredients together in a large bowl. Mix the wet ingredients together in a separate bowl. Once the sweet potato is cooked, remove the skin and mash into the wet ingredients until well mixed. Pour the wet mix into the dry.

Spoon into an 8”cake pan and press the chopped nuts into the top. Bake at 180C for ~30 mins until cooked through. After 15 mins loosely cover the top of the cake to prevent the nuts burning. (Note: it’s a fairly soft and gooey cake so a toothpick may not come out entirely clean when you test it).

Allow to cool fully before removing from the pan and slicing. I though the flavour and texture of this cake was even better the next day. Best served warm.

For added indulgence, try added some dark chocolate chunks to the mix!