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5 alternative ways to use pumpkin

September 20, 2017

Autumn is here and that can only mean one thing… pumpkin flavoured everything. Not only are they packed with antioxidants that lead to healthy skin, hair, and eyes, but they’re pretty tasty too. You may have come across the famous pumpkin spice latte, but not to fear, you won’t find any of that here. We’ve compiled a list of some of the best pumpkin recipes that you and your family can enjoy with not a hint of coffee in sight.

(If you can’t use fresh pumpkins, canned/pureed pumpkin will work just as well)

Pumpkin puree

When cooking with pumpkin recipes often require them to be pureed beforehand and we recommend making your own batch in advance.

2 small pumpkins


  1. Cut the pumpkins and remove their pulp centre then cut again into quarters.
  2. Place the pumpkins on a baking sheet and roast in the oven for 45 minutes on 170 degrees until they are a light golden brown colour.
  3. Once baked the skin should be wrinkly so you can peel the skin away easily.
  4. Once peeled, place the pumpkin in a food processor and blend until pureed.
  5. If the mixture is too watery, use a strainer to remove the access water.
  6. This recipe is great because the mixture can be used immediately or frozen to be used at a later date.

Pumpkin bread

With the help of pumpkin puree (told you) you get an incredibly moist, aromatic bread. Delicious to eat on its own or with cream cheese, this recipe is one you will keep coming back to.

1 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon fine salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/4 teaspoon freshly ground nutmeg

1 (15-ounce) can pumpkin purée

6 tablespoons unslalted butter (3/4 stick)

1 1/4 cups granulated sugar

2 large eggs

1/2 teaspoon vanilla extract

1/2 cup walnuts or pecans, toasted and coarsely chopped (optional)


  1. Heat your oven to 180 degrees and grease and line a loaf pan.
  2. In a medium bowl mix together the flour, cinnamon, ginger, salt, baking powder, baking soda, cloves, and nutmeg. Then place to the side.
  3. On a rimmed baking sheet, spread the pumpkin puree and cover with a few layers of paper towels. Press down on the puree to remove any moisture (the puree won’t stick) then peel away the paper towels and leave the tray to the side.
  4. In a large bowl beat the butter for a few minutes until pale in colour. Add the sugar and continue beating until well combined.
  5. Add the eggs to the mixture one at a time, add the pumpkin puree and vanilla then continue mixing for another minute.
  6. In three parts begin to add the flour mixture and mix well.
  7. Once the mixture is complete add the nuts if you are using them and fold in well.
  8. Transfer the mixture to your loaf tin and bake for 50-60 minutes until cooked. To test if the bread is cooked, insert a toothpick in the centre of the bread and if it comes out clean the mixture is cooked.

Pumpkin fries

You’ve had French fries and sweet potato fries, but have you tried pumpkin fries? Sweet and crispy to taste, this healthy alternative is sure to be a family favourite.

2 pumpkins

2 teaspoons curry powder

2 teaspoons garlic powder

1 teaspoons onion powder

1/4 teaspoon cayenne pepper

1 Tablespoon olive oil


  1. Preheat the oven to 180 degrees.
  2. Cut the pumpkins in half lengthwise, remove the pulp and peel away the skin.
  3. Using a sharp knife cut the pumpkins into ½ inch thick sticks to resemble French fries.
  4. Coat the strips with olive oil and 1 tablespoon of the spice mix.
  5. On a baking tray lined with parchment paper, place the fries individually and bake for 30 minutes until the fries have cooked well.

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Pumpkin butter

If you think apple butter is good, just wait until you try pumpkin butter. Spiced and deliciously sweet, this butter is an amazing spread for toast and scones.

29 ounces of pumpkin puree

3/4 cup apple juice

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1 1/2 cups white sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg


  1. Pour all of the ingredients into a large sauce pan and stir well.
  2. Bring the mixture to the boil, reduce the heat, and allow to simmer for 30 minutes until thickened. Stir the mixture frequently.
  3. Once cooked transfer to a container or jar and chill in the refrigerator until serving.

Pumpkin pancakes

A delicious alternative to butterscotch pancakes, pumpkin pancakes are healthier and a great way to make use of leftover pumpkin that you don’t want to waste.

250g pumpkin puree

2 eggs

3 tbsp. light brown soft sugar

25g butter melted, plus a little for cooking

125ml milk with a squeeze of lemon juice

200g plain flour

2½ tsp baking powder

1 tsp ground cinnamon

Sunflower oil- for cooking


  1. In a large bowl mix the pumpkin puree, eggs, brown sugar, butter, milk, flour, baking powder and cinnamon together until well combined as a thick batter.
  2. Heat a large frying pan on medium heat and add a knob of butter and drizzle of oil.
  3. Pour a generous spoonful of the pancake mixture on the pan and cook for a minute or two on each side until the pancakes are cooked.

Sania RiazView all posts

Sania is a copywriter for The Leisure Lounge. Constantly baking, writing stories, eating out, and watching movies.