6 Easy Pumpkin Recipes For Halloween Month

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6 Easy Pumpkin Recipes For Halloween Month

October is a festive month of the year with Halloween. The day is what all children look forward to going trick-and-treat to their neighbourhood and showing their creativity via dressing up. A symbol of Halloween that we can’t ignore is the jack-o’-lantern and this lantern is made from a very familiar product of October: Pumpkin.

Pumpkin is such a useful plant in which all of its parts can be used. Here are some suggestions to create yummy foods from pumpkin, and these are extremely simple and fun to do; your children can join in and create healthy and nom-nom snacks:

1. Pumpkin Pie

pumpkin_pie_2

The classic treat for Halloween season, pumpkin pie is a people-pleaser with its rich and aromatic scent. Apparently, there is a recipe for this lovely pie that anyone can get hands on. Here’s what you need:

Ingredients:

For 1 pie

  • 1 1/4 cups pumpkin puree, canned or fresh
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 tablespoon flour
  • 2 eggs, lightly beaten
  • 1 cup evaporated milk
  • 1/2 teaspoon vanilla extract
  • 1 unbaked pastry shell

Making the pie:

  • Combine sugar, salt, spices, and flour in a medium mixing bowl.
  • Add pumpkin and eggs; mix well.
  • Add evaporated milk, and vanilla; mix well again.
  • Pour into pastry-lined pie pan.
  • Bake at 200°C for 15 minutes; reduce heat to 150°C and bake about 35 minutes longer, or until the centre is set.

Recipe is from myrecipes.com

2. Pumpkin Stir-fry

pumpkin_stir_free

This dish is very Oriental with little fat and ingredients. The point is to allow the pumpkin’s flavour to stand out itself. Kids will love having this simple stir-fry along with their rice bowl.

Ingredients:

For 04 people

How to cook:

  • In a hot skillet, pour in the olive oil and heat it up
  • Add in the minced garlic
  • Add in the pumpkin and stir fry at medium heat
  • Stir fry until the pumpkin soft

3. Pumpkin soup

pumpkin_soup

Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort – it has a lovely silky texture. Your little one will appreciate this creamy liquid, too.

Ingredients:

For 6 people

  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 1kg pumpkin or squash, peeled, deseeded and chopped into chunks
  • 700ml vegetable stock or chicken stock
  • 150ml double cream

*For the croutons

  • 2 tbsp olive oil
  • 4 slices of wholemeal seeded bread, crusts removed

How to cook:

  • Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured
  • Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, occasionally stirring until it starts to soften and turn golden
  • Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft
  • Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency, you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
  • To make the croutons: cut 4 slices wholemeal seeded bread into small squares
  • Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp
  • Reheat the soup if needed, taste for seasoning, then serve scattered with croutons

Recipe from Good Food magazine, October 2008

4. Pumpkin loaf

pumpkin_loaf

It’d be a wonderful day to spend on baking this pumpkin loaf with your kids! The ingredients are so affordable and easy to find. It’s only a few steps to make – just a bit of mixing and stirring, pop it in the oven. In about an hour, you’ll have a house smelling of sweet autumn spices and of course a yummy and warm pumpkin loaf. What’s even more time-saving is we now have this mix measured already by The Monday Food Co.

The Spiced Pumpkin & Pepita is handmade, organic, with no refined sugar. It is also Gluten Free, and would be a perfect treat for anyone who does Paleo Diet in your family. Still the falvor is amazing and the loaf is ensured to offer moisture if you following the instruction carefully.

5. Pumpkin Hummus

pumpkin houmus

Making this hummus will encourage your children to munch veggies more often since the hummus flavour is so irresistible and it goes so well as a dipping sauce for celery, veggie wraps, carrots, chips, etc. Also the hummus can be spread on toast for a quick breakfast or snack. Hummus is plant-based, so why not inserting this healthy alternative into your daily life? Only one-time making, you might store a can of fresh hummus in the fridge within a week.

Ingredients:

  • 2 cans garbanzo beans or chickpeas, rinsed and drained
  • 1 can solid-pack pumpkin
  • ½ cup of olive oil
  • 1/3 cup tahini
  • 5 tablespoons lemon juice
  • 2 teaspoons hot pepper sauce
  • 2 garlic cloves, minced
  • 1 teaspoon salt

How to make:

  • Place the first eight ingredients in a food processor; cover and process until blended.
  • Serve with chips and vegetables as desired.

Recipe from tasteofhome.com

6. Pumpkin Seed Baked Chicken

Here comes the dish made with pumpkin seeds as the star! As the new coating on baked chicken, the meat is more crunchy on the outside and super tender on the inside. It goes well with a side salad that makes your lunch much more exciting and healthy!

For 4 people

Ingredients:

  • ½ cup finely crushed cheese crackers
  • 2 teaspoons paprika
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • 2/3 cup salted pumpkin seeds, divided
  • 1 large egg
  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 4 boneless skinless chicken breast halves

How to make:

  • Preheat oven to 150°C.
  • Place first five ingredients and 3 tablespoons of the pumpkin seeds in a shallow bowl. Finely chop remaining pumpkin seeds; stir into cracker mixture. In another shallow bowl, whisk together egg, honey and lemon juice. Dip both sides of chicken in egg mixture, then in crumb mixture, patting to adhere.
  • Bake on a greased baking sheet for 30-35 minutes.

Recipe from tasteofhome.com

 

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