Pumpkins After Halloween: 3 Ways to Make the Most of Your Pumpkin at THE PIGs
Halloween may have had its moment, but we’re not quite ready to wave goodbye to pumpkins just yet. With their sweet, earthy flesh and lovely autumnal colours, these seasonal favourites have plenty more to give once the spooky season is over. Think warming bowls of squash soup, a slice of spiced pumpkin pie or something a little more spirited from the bar.
At THE PIGs, we’re always looking for ways to make the most of what’s growing and keep good ingredients out of the bin. So, if you’ve got a pumpkin or two left over, we’ve rooted around in the Almanac archives for a few ideas to help you put them to good use – from the kitchen to the cocktail cabinet. After all, there’s no need for the pumpkin season to end with Halloween!
3 Ways to Make the Most of Your Pumpkins
From a warming spiced pumpkin pie to a Pumpkin Spice Mai Tai and crunchy roasted pumpkin seeds, discover three seasonal ways to make the most of your pumpkins after Halloween.
A little autumnal twist on a tropical favourite, this Pumpkin Spice Mai Tai brings together warming pumpkin spice, zesty lime and a touch of sweetness. It’s shaken up with a trio of drops for plenty of character, then finished with a fresh lime garnish and a little flower picked from the Kitchen Garden. A lovely one to mix up when the evenings start drawing in.
Ingredients
10ml Clear Drop
10ml Barrel Drop
10ml Funk Drop
20ml pumpkin spice liqueur
25ml fresh lime juice
10ml orgeat
15ml brown sugar syrup
Method
Add all the ingredients to a cocktail shaker filled with ice.
Give it a good, hard shake until everything is well chilled.
Strain into a rocks glass over fresh ice.
Finish with a wedge or wheel of lime and a little flower from the Kitchen Garden.
Settle in, take a sip and enjoy a little taste of autumn with a tropical twist.
A proper autumnal pud, this pumpkin pie is full of warming spices, sweet pumpkin and a lovely creamy filling, all tucked into a crisp, golden pastry case. Cinnamon, ginger and cloves bring that familiar seasonal warmth, while a little vanilla rounds everything off. It’s just the thing for a cosy afternoon or a pudding to share as the evenings draw in.
Ingredients
Makes 2 tarts
2 blind-baked tart cases, baked until light golden
9 whole eggs
300g caster sugar
196g light brown sugar
1,275g pumpkin purée
525g double cream
2 tsp vanilla paste
4½ tsp ground cinnamon
1½ tsp ground ginger
½ tsp ground cloves
1 tsp salt
Method
Warm the cream. Mix the double cream with the vanilla paste, cinnamon, ginger and cloves.
Make the filling. In a separate bowl, combine the eggs with the caster sugar and light brown sugar. Gently mix into the cream, then add the pumpkin purée and salt. Mix until smooth, taking care not to incorporate too much air.
Fill the cases. Pour the pumpkin mixture into the blind-baked tart cases, filling them to the top.
Bake. Bake in a fan oven at 200°C for 15 minutes, then reduce the temperature to 175°C and bake for a further 20–30 minutes, until the filling is set.
Cool and serve. Leave to cool before slicing and serving.
A lovely way to make the most of pumpkin season, and even better shared around the table.
A thrifty little kitchen staple, roasted pumpkin seeds are easy to make and can be seasoned just about any way you fancy. Keep things simple with sea salt, or add a pinch of smoked paprika or chilli flakes for a bit of warmth.
You’ll need
Seeds scooped from one pumpkin
1 tbsp rapeseed or olive oil
A good pinch of sea salt
Optional: smoked paprika, chilli flakes or freshly ground black pepper
How to make them
Give them a good wash. Scoop the seeds from your pumpkin and pick away any stringy bits of flesh. Rinse well in a sieve, then pat dry with a clean tea towel – the drier they are, the crispier they’ll get.
Get them seasoned. Toss the seeds in a bowl with the oil, sea salt and whichever extra seasoning takes your fancy.
Into the oven they go. Spread them out in a single layer on a baking tray and roast at 160°C fan (180°C conventional) for around 10–20 minutes, giving them a stir halfway through. Keep an eye on them as they can catch quickly; they’re ready when golden and crisp.
Leave to cool, then tuck in. Let them cool on the tray before nibbling. Sprinkle over a bowl of warming squash soup, scatter across a salad or keep in a jar for a little savoury snack.
A little pumpkin goes a long way – and with a few simple ingredients, even the seeds can have a second outing in the kitchen.
