8 Things you can do to repurpose our unwanted pumpkins
So we’ve had our fill of chocolate, hung up our Halloween costumes and watched all the scary movies we need for the year. Now we’re left with pumpkins that we need to do something with. Carved or not, there are plenty of ways to reuse and recycle your pumpkin after the trick-or-treat season that can benefit you, your garden and the wildlife.
Compost your pumpkin
It’ll take 5 seconds and you’re done, stick your unwanted pumpkin in the compost bin and let nature take its course. Composting is a great way to recycle food and garden waste, check out other ways to go green with our infographic post.
Make a pumpkin planter
Another way to use your pumpkin in the garden is to use it as a planter. Good for repotting into a larger space, pumpkins serve as a new home for your cramped plants. You can also plant the whole thing too.
Feed and seed - for the wildlife
Cut up your unwanted pumpkin and distribute it over your garden. There are lots of foraging animals and wildlife that will thank you for the tasty treats.
Roast the seeds
It’s snack time, who doesn’t like snacks? Take those seeds, roast them and eat them! Check out this great recipe for inspiration.
Have your fill pumpkin spice and rustle up a pumpkin pie. A nice sweet treat everyone can enjoy. This is our favourite recipe:
- 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
- 350g sweet shortcrust pastry
- plain flour, for dusting
- 140g caster sugar
- ½ tsp salt
- ½ tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar
Recipe from BBC Good Food
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
Spiced Pumpkin Soup
Simple stuff! A hearty pumpkin soup will surely warm you in these autumnal months. Batch cook and freeze to enjoy whenever you fancy.
Plant the seeds
Save your pennies and grow your own pumpkins. This time next year you’ll have enough to cover this whole list!
Ask a local farm if they can make use of your old pumpkins. Here is a post about our local place that will take unwanted pumpkins #PumpkinRescue