How to use Leftover Pumpkins

As Halloween ends, it’s tempting to throw away pumpkins you’ve used for decorative purposes. However, pumpkins are versatile, nutritious, and can be repurposed in many ways. Rather than letting them go to waste, here are some creative, eco-friendly ideas to make the most of your pumpkins after Halloween.

1. Roast the Seeds for a Healthy Snack 

Pumpkin seeds are packed with nutrients like magnesium, zinc, and antioxidants. If you’ve scooped out the seeds while carving your pumpkin, don’t let them go to waste! Here’s a quick way to prepare them:

• Rinse and dry: Remove any pumpkin pulp and rinse the seeds thoroughly.
• Season: Toss with Hillfarm Rapeseed Oil, salt, and any seasonings you like, such as paprika or garlic powder. 
• Roast: Spread them on a baking sheet and roast at 180°C (350°F) for about 12–15 minutes until golden and crispy. 

Roasted pumpkin seeds make a great snack, salad topping, or even a garnish for soups.

2. Pumpkin Pie 

Turn that Halloween pumpkin into a classic pumpkin pie with this easy-to-follow pumpkin pie recipe. 

Ingredients: 

• 750g Crown Prince pumpkin flesh (other pumpkins work well but, in our opinion, Crown Prince is the best) 
• Shortcrust pastry 
• 140g golden caster sugar
• Grated nutmeg
• Ground cinnamon
• 2 eggs beaten 
• 25g melted butter 
• 175ml milk 
• 1 tbsp icing sugar

Method: 

1. Place the pumpkin flesh in a pan, cover with water and boil until soft, usually about 15 minutes. Strain and puree then set aside to cool. 
2. Set your oven to 180°C and line a 22cm loose-bottomed tart case with pre-made shortcrust pastry. 
3. Line the pastry case with cling film and fill with baking beans or rice and blind bake your case for 15 minutes. Remove the cling film and rice then bake for a further 10 minutes. Allow to cool. 
4. Put the remaining ingredients except the pumpkin into a food processor and blend. Nutmeg and cinnamon are to your taste so adjust as required. Then add the pumpkin puree and mix. 
5. Turn the oven up to 220°C and allow to get to temperature. Pour your mixture into the tart case and bake for ten minutes then without opening the oven, reduce the temperature to 180°C and bake for 30 – 40 minutes (until your mixture has set). Remove from the oven and allow to cool. 
6. Remove the pie from the tin, dust with icing sugar and a little cinnamon and serve as desired.

3. Compost the Leftovers 

If your pumpkin is no longer fresh enough to eat, consider composting it. Pumpkins decompose quickly and make excellent compost material, enriching the soil with nutrients. Just be sure to remove any candles or decorations first. You can chop up the pumpkin to help it break down faster in your compost bin. 

Composting your pumpkin helps return valuable nutrients to the earth, promotes healthy soil, and reduces food waste in landfills.

Making the Most of Your Pumpkin 

Repurposing pumpkins after Halloween not only reduces food waste but also helps you get more value out of the season’s star vegetable. Whether you roast the seeds, make a pie or simply compost it, there are plenty of sustainable ways to make the most of your pumpkins. 

This autumn, enjoy the spirit of Halloween and the satisfaction of creating less waste!