Delicious Pumpkin Recipes for Autumn

We’ve been totally inspired by The Great British Bake Off this year, and seeing as it’s the last year on BBC we’re really getting behind it. Here we’ve dug out some super easy and tasty pumpkin recipes to try yourself this Autumn.

It’s easy to buy (or pick your own as we did at Trevaskis Farm) and then just leave it sitting on the side looking neglected, so we thought let’s change that this year. Pumpkins can be used in so many ways, and these recipes can all be adapted to use butternut squash when the pumpkins have all disappeared…

Be inspired to bake, and enjoy these delicious treats!

Traditional Pumpkin Pie

One of the more traditional pumpkin recipes…

What you need:

750g pumpkin peeled, deseeded and cut into chunks
350g shortcrust pastry (homemade or shop bought)
140g caster sugar
½ tsp nutmeg
½ tsp cinnamon
2 eggs
½ tsp salt
25g butter
175ml milk

What you do:

Boil the pumpkin in a large saucepan of water for about 15 minutes until tender. Drain and leave to cool. Pre heat your oven to 180°C (gas mark 4). Roll out the shortcrust pastry so that is it big enough to cover a 22cm tin, it’s best to use a loose bottomed tin if you have one. Place the pastry into the tin and trim off any excess, then chill in the fridge for about 15 minutes.

Line the pastry with baking parchment and baking beans, and blind bake for about 15 minutes. Then remove the beans and paper and cook the pastry for another 10 minutes until the base is a pale golden colour (no soggy bottoms here please!).

Turn your oven up to 220°C (gas mark 7).

In a large bowl mix the sugar, salt, nutmeg, and cinnamon, next add the beaten eggs, milk and melted butter and stir well. Make a pumpkin puree by forcing the pieces through a sieve to remove the fibres, then add this to the mixture and stir. Pour this on top of the pastry and cook for 10 minutes. Then turn the oven back down to 180°C (gas mark 4) and cook for another 35 minutes until the tart has set.

Leave to cool before removing from the tin. Dust with icing sugar to finish.

pumpkin pie recipe

Autumn Spiced Pumpkin Cake

What you need:

500g pumpkin
300g self raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas or raisins
½ tsp salt
3 eggs
200g butter
2 oranges
200g soft cheese
85g butter
100g icing sugar

pumpkin recipe for pumpkin cake

What you do:

Pre heat the oven to 180°C (gas mark 4). Grease and line a deep 30 x 20cm tin.

Mix the flour, sugar, mixed spice, bicarbonate of soda, salt and sultanas in a large bowl. Beat the eggs into the melted butter, then stir in the orange zest and juice from one of your oranges. Add to the dry ingredients and stir well. Peel and grate the pumpkin then add to the mix. Transfer into the tin and bake for about 45 minutes until golden brown.

Let the cake cool for 5 minutes then make lots of holes with a skewer (as you would for a lemon drizzle cake) and pour over the juice of the second orange, then leave to cool.

For the icing beat together the soft cheese, butter, icing sugar, orange zest until smooth. Spread over the cake, and then cut into squares.

spiced pumpkin cake recipe

Spicy Thai Pumpkin Soup

What you need:

1 small pumpkin, peeled and chopped small
1 onion
4 tsp sunflower oil
1 tbsp grated ginger
1 garlic clove crushed
4 tsp thai red curry paste
400ml coconut milk
800ml vegetable stock
1 lime
1 red chilli

spicy thai pumpkin soup recipe

What you do:

Heat the oil in a pan with the sliced onion, ginger and garlic and cook for about 10 minutes until softened. Add the curry paste and cook for 1 minute before adding the pumpkin, vegetable stock and coconut milk.

Bring the pan up to a simmer and cook for 30 minutes. Season with salt, pepper and lime juice to your taste. Allow the soup to cool for a few minutes before blitzing in a blender to make it smooth. Serve scattered with chilli slices.

spicy pumpkin recipe for soup

Pumpkin Pancakes

Our favourite of all the pumpkin recipes…

What you need:

300g pumpkin
200g plain flour
2 eggs
125ml milk
3 tbsp light brown soft sugar
25g butter
2½ tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
pinch of salt

What to do:

Peel, deseed and chop the pumpkin into large chunks then place in a large heat proof bowl. Add 1 tablespoon of water and cover with cling film, then cook in the microwave on high for 5-8 mins or until it’s soft. Drain the pumpkin to remove any liquid and leave to cool completely.

Mash the pumpkin well and then add the flour, eggs, milk, brown sugar, melted butter, baking power, salt, cinnamon and nutmeg. Mix well until you have a smooth thick batter.

Heat a drizzle of oil in a large frying pan. Pour a ladle full of pancake batter into the pan and cook over a medium heat. Leave to cook until bubbles start appearing, then flip them over. Cook for a further 2 minutes on the other side, serve piled high with ice cream or yoghurt on top if you’re having for breakfast.

Enjoy our pumpkin recipes, and try more tasty dishes here.

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By | 2017-10-19T16:09:36+00:00 October 6th, 2016|Autumn Inspiration, Recipes|0 Comments

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