Treat yourself this Halloween with our tasty treats!

Looking to satisfy your taste buds this Halloween? Don’t settle for the same old treats this year – turn your kitchen into a pumpkin paradise with our delicious recipes!

Method

Step 1. To begin this spook-tacular recipe, start by cutting the top off the pumpkin and remove the pumpkin seeds, like you would to carve your pumpkin! Then scoop out the inside, not forgetting the lid! 

Step 2. Next, cut the pumpkin flesh into pieces and place onto a roasting tin with garlic and a good glug of oil. Heat your oven to 200C/180C fan/gas 6 and season the pumpkin to your liking. Bake this for 45 mins or until very tender and leave to cool.

Step 3. Pour the pumpkin into a food processor with any juices from the roasting tin and the garlic. Add lemon juice and chickpeas and again, season to your liking. Blend this to a paste – add a little more oil if it’s too thick. 

Step 4. Scoop the hummus back into the pumpkin and serve with your favourite side of breadsticks or pitta chips. We hope it’s fang-tastic!

Pumpkin Spiced Latte

Indulge into the ultimate autumnal treat! This simple recipe is quick and easy to make and with only a few ingredients, you’ll have this ready in no time!

Method

Step 1. Put the pumpkin purée in a large heatproof glass or mug. Stir in the spices and espresso or strong coffee.

Step 2. Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into the glass or mug, and spoon over any froth. Stir to combine, then dust with more cinnamon or some pumpkin spice before serving.

Pumpkin Pie

Celebrate Halloween in style with the perfect dessert, a decadent pumpkin pie! Whether it’s a small spooky get together or a haunted house party with your closest ghouls and ghosts, this heavenly pie is sure to leave everyone bewitched and begging for more!

Method

Step 1. Heat the oven to gas 7, 220°C, fan 200°C.

Step 2. To make the pastry, mix together the flour and the cinnamon, if using. Rub in the butter and stir in the icing sugar. Add enough water (about 7 tsp) to mix to a stiff dough.

Step 3. Roll out the pastry until it is large enough to line a 23cm x 23cm x 5cm deep pie dish. Pinch the edge of the pastry. Roll out any trimmings and, using a small cutter, stamp out leaf shapes. Attach to the rim of the pastry using a little water. Chill for 15 minutes.

Step 4. Line the pastry with foil and fill with baking beans. Bake blind for 8 minutes. Remove the foil and beans and return to the oven for 2-3 minutes.

Step 5. Reduce the oven temperature to gas 3, 150°C, fan 130°C. To make the filling, put the pumpkin and all other filling ingredients in a bowl and mix well. Pour into the pastry case and bake in the oven for about 1 hour until the filling is set. Remove and leave to cool.

Step 6. To serve, whisk the cream until thick. Spoon onto the pie and scatter over the orange zest.