We are not in America, and trick or treating may not be your thing, but that doesn’t mean we can’t have some fun in the kitchen around Halloween. The golden nugget pumpkin is the closest thing we have to the large American style pumpkin, only a little smaller.They still make great decorations, and they have a delicious sweet taste perfect for cooking.
Pumpkin soups or salads may be the obvious thought and you can use the pumpkin shell as the bowl, but plenty of baking can be done with pumpkin too!
All these recipes use mashed pumpkin, so you can prepare the pumpkin ahead of time and keep in the fridge for at least a week if you don’t need to use all of it in one go.
10 minutes preparation time and 15-20 minutes cooking time
Makes 10-12 scones
- 1 cup self raising flour
- ¼ cup almond meal
- ½ teaspoon ground cinnamon
- 30g butter, chilled
- 1 tablespoon milk
- ¾ cup mashed pumpkin
- Pre-heat oven to 210oC and line a tray with baking paper.
- Combine flour, almond meal and cinnamon in a medium bowl. Rub butter into the flour mixture until it resembles breadcrumb consistency.
- Add the milk and mashed pumpkin to the flour mixture and stir through with a blunt knife.
- Place dough on a lightly floured surface and knead gently until the dough comes together.
- Use a rolling pin, or press dough with your fingers so it is approximately 4cm thick. Cut into disks with a cookie cutter or alike and arrange close together on the baking tray.
- Bake for 15-20 minutes. Allow to cool for 5 minutes and serve hot.
Low Wheat Pumpkin Bread
10 minutes preparation time
35-40 minutes cooking time
- 400g mashed pumpkin
- ¾ cup wholemeal spelt flour
- ¾ cup plain gluten free flower
- ½ tsp bicarbonate soda
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 eggs
- ¼ cup macadamia oil
- Pre-heat oven to 180oC and line a loaf tin with baking paper.
- Place the flours, bicarbonate soda, sugar and spices in a medium bowl. In a separate bowl combine the mashed pumpkin, eggs and oil.
- Add the wet ingredients to the wet ingredients and stir until just combined.
- Transfer mixture to the loaf tin, then place in oven and cook for up to 40 minutes, or until loaf is golden on top.
- Allow pumpkin bread to rest for 5 minutes before serving
5-10 minutes preparation time
12-15 minutes cooking time
Makes approximately 10-12 pancakes
- 1 cup self raising flour
- ½ cup almond meal
- 1 tablespoon brown sugar
- pinch of salt
- 2/3 cup mashed pumpkin
- 1 egg
- 1/3 – ½ cup milk
- Spray oil (such as rice bran oil)
- Whisk together flour, almond meal, brown sugar and salt in a large mixing bowl.
- Add the mashed pumpkin and egg, stirring to achieve a smooth consistency.
- Slowly add the milk to the batter, stirring as you go to achieve your desired consistency.
- Heat a large frying pan and spray with a light oil. Spoon large portions of the pancake mixture into the pan and cook on each side for 2-3 minutes.
- Repeat step 3 until all mixture is used.
- Serve pancakes with your desired toppings, or have plain as a snack.