Spook-tacular Pumpkin Recipes

Spook-tacular Pumpkin Recipes

Autumn marks the start of the squash and pumpkin season, we love it! So many varieties and all full of antioxidants, vitamins and minerals, keeping us fuelled up and healthy over the colder months. Check out our pumpkin recipes, perfect for using up your halloween flesh!

Spook-tacular Pumpkin Recipes

Prep Time: 1 hour

Cook Time: 30 minutes

Serving Size: 10+

Spook-tacular Pumpkin Recipes

Fabulously spooky pumpkin recipes for all the family this halloween!


    Using local and organic ingredients whenever possible:
  • 500g pumpkin flesh raw
  • 1/2 cup dates
  • 1 tbsp agave syrup
  • 2 tbsp coconut oil
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1/2 cup dates
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 2 tbsp cacao/cocoa powder
  • 1 tbsp coconut oil
  • Pumpkin flesh
  • Cumin seeds / powder
  • Fresh chilli or chilli powder
  • Sea Salt (pinch/to taste)
  • Packet of wraps
  • Green pepper
  • Passata sauce / tinned tomatoes
  • 250g black beans (cooked)
  • Brown rice
  • Spinach/salad
  • 500g Pumpkin flesh
  • 250g carrots
  • 100g apple
  • Fresh thyme
  • Cumin seeds
  • Sea salt and pepper (to taste)
  • Water/ vegetable stock
  • 3-4 tbsp non dairy cream (soya)


    Raw Pumpkin Pie:
  1. Using a food processor mix first the base ingredients together, this should form a crunchy base, which can then be spread into a cake tin, serving dish or individual ramekins/glasses.
  2. Once the base is in the mould, put in the fridge to set.
  3. Using a food processor again, mix all the topping ingredients. Mix until a smooth paste with a thick consistency.
  4. Add the topping to the base, and chill over night until firm.
  5. Take out the fridge 5 minutes before serving.
  6. Serve with either non-dairy cream, coconut sorbet, or caramel sauce for best flavours!
    Pumpkin Burrito:
  1. Begin by roasting the pumpkin flesh with the cumin and chilli, and a little rapeseed or sunflower oil. Roast until soft and browning at the edges (approx 30 minutes at 180 degrees fan). This can be done in advance and made into the soup as well.
  2. Boil the brown rice in water as per instructions (usually 20-30minutes). Add salt to taste.
  3. Cut up the green pepper and put into a saucepan on medium heat, with the tomatoes/passata and a pinch of salt.
  4. Add the pumpkin and black beans to the saucepan and take off the heat once bubbling.
  5. Time to make the burrito! Get the wrap, and put in the middle in an oblong shape the tomato/pumpkin mix, followed by the rice, topped off with some raw spinach/salad of choice.
  6. Fold the edges and begin to form the wrap, folding over and rolling until a cylinder. Then cut in half to serve!
    Pumpkin and Carrot Soup:
  1. Roast the pumpkin at 180 degrees (fan) with the apple, cumin and carrots, for approx 30-40 minutes, until soft.
  2. Put 3-4 cups water or stock into a pan and heat. Add the roasted veg and thyme.
  3. Use a hand blender to blend until smooth.
  4. Add more water if needed to make desired consistency.
  5. Take off the heat and add the non-dairy cream. Mix well.
  6. Serve in a warmed bowl, top with olive oil and salt/pepper to taste.

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