It’s autumn! Pumpkins are ripe and plentiful … and Halloween is just around the corner.
People have been carving Jack-o’-Lanterns for centuries — a Halloween tradition with roots in an old Irish legend about a trickster named Stingy Jack.
According to the tale, Stingy Jack once invited the Devil for a drink but, true to his name, didn’t want to pay. Instead, he persuaded the Devil to turn himself into a coin Jack could use to settle the bill. But Jack, being Jack, pocketed the coin next to a silver cross, trapping the Devil in his money pouch. Eventually, he released him — but only after making the Devil promise not to bother him for a year and never to claim his soul when he died.
A year later, Jack pulled another trick. He convinced the Devil to climb a tree to fetch some fruit, then carved a cross into the bark, trapping him once more. This time, Jack wrangled a ten-year truce before letting him go.
When Jack finally died, neither Heaven nor Hell would have him. God turned him away for his deceitful ways, and the Devil, still bitter but bound by his promise, refused him entry to Hell. Instead, the Devil gave Jack a single burning coal to light his way through the eternal darkness. Jack hollowed out a turnip, placed the glowing ember inside, and began wandering the Earth — doomed to roam forever as “Jack of the Lantern,” later shortened to Jack O’Lantern.
In Ireland and Scotland, people began carving their own lanterns from turnips or potatoes, their ghoulish faces meant to ward off Stingy Jack and other evil spirits. In England, they used large beets. When immigrants brought this eerie custom to America, they discovered that pumpkins — native to the New World — were bigger, brighter, and far easier to carve. And so, the pumpkin Jack-o’-Lantern we know today was born. 🎃
Whilst we may think of pumpkins primarily as Jack-o’-Lanterns, there are many delicious recipes for the pumpkin flesh — the very part most people throw away when carving!
With Halloween just around the corner, here are a few spooky (and tasty!) recipes for you to try yourself.
Candied Pumpkin Dessert with Walnuts (Kabak Tatlısı)
This light and lovely dessert is a real treat — especially topped with a sprinkle of crushed walnuts for a little crunch. In Turkey, it’s traditionally served with rich, velvety kaymak (thick cream), but here in the UK, a generous spoonful of clotted cream makes the perfect partner.
For an extra touch of warmth and aroma, try adding a few cloves or cinnamon sticks to the syrup before baking — it gives the dessert a gentle, spiced twist that’s perfect for cooler evenings.
👉 Click the link below to get the full recipe from Özlem’s Turkish Table and bring a taste of Turkey to your kitchen!
Candied Pumpkin Dessert with Walnuts (Kabak Tatlısı)
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How to Make Perfect Pumpkin Purée
Ingredients
750g pumpkin (or butternut squash)
Whether you’re baking a pie, stirring up a soup, or trying something new this autumn, homemade pumpkin purée makes all the difference — rich, fresh, and full of flavour. Here’s how to make it two easy ways:
To steam the pumpkin:
Peel and seed your pumpkin, then cut it into evenly sized cubes. Place the cubes in a steamer or a colander set over a pan of gently simmering water. Steam for about 10 minutes, then test with the tip of a knife — if it’s still a little firm, give it another 5 minutes. Once tender, mash the pumpkin until smooth and leave it to cool.
To microwave the pumpkin:
Cut the pumpkin in half (no peeling or deseeding needed yet!) and place it cut-side up in the microwave. Cook for around 20 minutes, then check the flesh with a fork — if it’s not soft enough, keep going a few minutes more. Once tender, scoop out the flesh, mash it, and leave to cool.
Choosing Your Pumpkins 🎃
Not all pumpkins are created equal — and the type you choose will affect your purée’s flavour and texture. You can use any pumpkin, but experimenting with different varieties (and even other squashes) can be deliciously rewarding:
- Butternut squash has a beautiful orange flesh, dense texture, and a natural sweetness — perfect for pies and soups.
- Kabocha (Japanese squash) offers a deeper, earthier flavour and turns wonderfully fudgy once cooked.
- The large orange pumpkins that fill supermarket shelves at Halloween might look festive, but they’re often watery and mild in flavour — great for carving, not so great for cooking!
Choose your pumpkin wisely, and your purée will be smooth, sweet, and full of autumn magic.
Recipe courtesy of BBC Good Food
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Savoury Pumpkin Hummus
Pumpkin Hummus with a Kick
Give your classic hummus a cosy autumn twist with this creamy, golden pumpkin hummus — rich, nutty, and spiced just right. Perfect for dipping warm pitta, crunchy veg, or spreading on toast for an instant flavour boost!
Ingredients
2 tablespoons lemon juice
2 tablespoons tahini
3 cloves garlic
¾ teaspoon salt
900g chickpeas (boiled or canned)
2 teaspoons extra-virgin olive oil
425g pumpkin purée
1 teaspoon ground cumin
½ teaspoon cayenne pepper
¼ cup toasted pumpkin seeds, or more to taste
1 pinch paprika (for garnish)
Method
In a food processor or blender, combine the lemon juice, tahini, garlic, and salt. Blend until smooth and creamy.
Add the chickpeas and olive oil, then pulse again until the mixture is velvety.
Spoon in the pumpkin purée, cumin, and cayenne pepper, blending until everything is perfectly smooth and golden.
Transfer your hummus to a container, cover, and chill for at least 2 hours to let the flavours develop.
Just before serving, fold through the toasted pumpkin seeds and dust the top with a little paprika for colour and warmth.
Serve with warm pitta bread, crunchy vegetables, or crackers — and don’t be surprised if it disappears fast!
Recipe courtesy of All Recipes
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Pumpkin Spice Protein Smoothie
All the cosy flavours of autumn — in a glass! This Pumpkin Spice Protein Smoothie is creamy, lightly spiced, and packed with protein to keep you fuelled all day. Perfect for breakfast, a post-workout boost, or when you’re craving something sweet but nourishing.
Ingredients
150g (5⅓ oz) 0% plain Greek yoghurt
½ cup (122g) canned pumpkin
½ large frozen banana
1 teaspoon pumpkin spice blend
1 tablespoon maple syrup (or honey)
1 scoop protein powder
½ cup (240ml) ice cubes
Method
Add all the ingredients to your blender in order, starting with the yoghurt and pumpkin.
Begin blending on low speed, then increase to high, blitzing until the mixture is silky smooth.
Pour into a glass and serve immediately — maybe with a sprinkle of extra pumpkin spice on top for that perfect finishing touch.
Creamy, spicy, and satisfying — it’s autumn in a cup!
Serves: 1 | Serving Size: 1 glass
Recipe courtesy of My Fitness Pal Recipes
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Frozen pumpkin cheesecake
Creamy, spiced, and irresistibly smooth, this no-bake pumpkin cheesecake is the ultimate autumn dessert. Perfect for Halloween, Bonfire Night, or any cosy evening in, it’s easy to make ahead and guaranteed to impress — no oven required!
Ingredients
300g gingernut biscuits
350ml maple syrup (or honey), plus extra to serve
350g full-fat cream cheese
300g pumpkin purée
300ml double cream
Method
Make the base: Blitz 250g of biscuits in a food processor with 125ml syrup (or honey) until the mixture looks like fine crumbs. Line a 20cm tin with baking parchment, press the crumbs firmly into the base, and chill for 30 minutes.
Mix the filling: In a bowl, beat together 100ml syrup (or honey) with the cream cheese and pumpkin purée until silky smooth.
Whip the cream: Whip 200ml double cream with 100ml syrup until soft peaks form. Gently fold this into the pumpkin mixture, then spoon over the chilled base and smooth the top. Cover and freeze overnight.
Finish and serve: Lightly whip the remaining cream with the last of the syrup (or honey) and dollop generously over the cheesecake. Crumble over the remaining biscuits and drizzle with a little extra syrup. Leave to stand for 5 minutes before serving.
Rich, golden, and full of autumn flavour — this cheesecake is pure seasonal indulgence.
Recipe courtesy of BBC Good Food
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Pumpkins: Delicious and Nutritious
Not only are pumpkins a seasonal treat, they’re also packed with nutrients and linked to a host of health benefits — from boosting immunity to supporting heart and eye health.
👉 Discover all the ways this autumn favourite can benefit your body in “9 Impressive Nutrition and Health Benefits of Pumpkin”, an insightful article from Healthline.
Enjoy, afiyet olsun and Happy Halloween 🎃
