How to use carving leftovers to make a pumpkin pie this Halloween

Halloween falls next weekend so this might be the time to pick up a pumpkin in your weekly shop.

If you’re carving out the inside, use up waste by making something like a pumpkin pie.

You could also try our recipes for pumpkin loaf or scones.

This recipe, from Jude’s Ice Cream, is really straight forward. You need to make a base, a little like a cheesecake, make the puree and then they add the streusel topping.

The topping adds a crunchy texture but you can leave it out if you just want the creamy pumpkin filling.


  • 225g ginger nut biscuits or ginger snaps
  • 75g butter
  • 500g pumpkin flesh, deseeded
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon 
  • 4 tablespoons maple syrup
  • 4 tablespoons single cream
  • 5 medium egg yolks
  • 50g unsalted butter, softened
  • 50g plain flour
  • 50g light brown soft sugar
  • 75g pecans, roughly chopped
  • ½ teaspoon ground cinnamon


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