Nature determines that greens rot, dairy moulds and meat decays, however family meals waste is, actually, decreasing: in 2018, the UK produced round 9.5m tonnes, a 15% discount since 2007. The identical optimistic development will be seen at Halloween when, in response to the charity Hubbub, increasingly persons are viewing their carved pumpkins as meals in addition to decorations – in 2015, solely 31% had been eaten, whereas final 12 months that determine was 59%. That stated, we’re nonetheless set to waste a terrifying 15m pumpkins this Halloween, or sufficient to make soup for the entire inhabitants. So save the seeds to roast or caramelise and make soup with the flesh. Or flip your lantern into this wealthy pie.
Pumpkin pie with cardamom and maple syrup
This can be a gluten-free model of a basic Halloween recipe. Its silky texture and warming aroma are to die for, and I can’t get sufficient of the nut base. (If in case you have any spare, roll it into power balls to eat later – they maintain for weeks.)
Save your pumpkin seeds to make caramelised pumpkin seeds: wash them in a colander below a chilly faucet, dry with a tea towel, then unfold out on a sheet of greaseproof paper and bake (alongside the pumpkin) at 200C (180C fan)/390F/gasoline 6 for 15-20 minutes, till fully dried out. Drizzle with maple syrup, return to the oven and bake once more till they start to caramelise. When the syrup is thick and effervescent, take away from the oven and depart to chill earlier than breaking into items. Serve sprinkled on prime of the pumpkin pie.
600g pumpkin or squash
50ml maple syrup
50g unrefined sugar
¼ tsp floor cinnamon
¼ tsp floor ginger
¼ tsp floor cardamom
200g walnuts or pecans
3 giant eggs
200ml double cream
Whipped cream or vanilla ice-cream, to serve
Minimize the pumpkin or squash into small wedges, placed on a baking tray and drizzle with the maple syrup. Sprinkle with the sugar and 1 / 4 teaspoon every of floor cinnamon, floor ginger and floor cardamom, then cowl with foil and bake at 200C (180C fan)/390F/gasoline 6 for 45 minutes, till it is extremely gentle. Take away and depart to chill.
In the meantime, make the bottom by pulse-blending the walnuts or pecans with the oats, dates and two tablespoons of water till they type a dough. Prove on to a counter and knead right into a ball. Line a 23cm tart case with greaseproof paper and, utilizing your fingers, firmly press the dough into the bottom.
Pour the roast pumpkin right into a blender with its pores and skin and juices, pulse-blend till clean, then add the eggs and double cream, and mix once more till effectively mixed. Pour the pumpkin combination into the tart case and bake at 180C (160C fan)/350F/gasoline 4 for 35 minutes, till set. Take away and depart to chill, then serve with vanilla ice-cream or whipped cream.