Halloween is just around the corner and even though it’s great fun carving out pumpkins with the kids, there is often too much leftovers that we just throw away into the bin. Don’t worry though as we’ve got some lovely healthy recipes to ensure nothing goes to waste and the whole family are satisfied. Pumpkins contain fibre, zinc and vitamin A which mean they will help wash out any toxins, benefit your immune system and help protect the eyes from cataracts and degeneration. Who knew pumpkins could be so much fun AND healthy!

Pumpkin Bread

Wholemeal is the only bread that should be in your diet – unless of course you’ve heard about our healthy pumpkin bread! It’s naturally sweetened with honey or maple syrup, and made with whole wheat flour.


⅓ cup melted coconut oil or extra-virgin olive oil

½ cup honey or maple syrup

2 eggs

1 cup pumpkin purée – this is made fresh from your pumpkin leftovers

¼ cup milk of choice or water

1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)

1 teaspoon baking soda

1 teaspoon vanilla extract

½ teaspoon salt

1 ¾ cups white whole wheat flower or regular whole wheat flour

Pinch of ground cinnamon, for sprinkling on top


1. Turn the oven on and preheat to 325 degrees Fahrenheit, and grease a 9×5-inch loaf pan.

2. Beat the oil and honey together in a large bowl. Add the eggs and whisk until blended.

3. Add the pumpkin puree, milk, baking soda, vanilla and salt, and pumpkin spice, and whisk to blend. Stir in the flour until combined. Don’t worry if there are any lumps showing.

4. Pour the batter into your loaf pan and sprinkle with cinnamon.

5. Bake for 55 to 60 minutes. Let it cool in a loaf pan for 10 minutes and transfer to a wire rack to cool for 20 minutes before serving.

Pumpkin Chilli

Creating puree from your pumpkin leftovers will enable you to make this beautiful chilli that will serve the whole family.


2 Tbsp. grapeseed oil

1 large onion (15 oz.), chopped (2 cups)

2 carrots (about 2 oz. each), chopped (2/3 cup)

2 ribs celery (about 3 oz. each), chopped (3/4 cup)

1 medium red bell pepper (about 6 oz.), seeded and chopped (3/4 cup)

Salt and pepper

3 cloves garlic, minced (1 Tbsp.)

1 medium jalapeno (about 1 1/2 oz.), seeded and minced (3 Tbsp.)

2 Tbsp. chili powder

2 tsp. cumin

1/2 tsp. cinnamon

¼ tsp. cayenne

1 15-oz. can pumpkin puree

1 14.5-oz. can fire-roasted diced tomatoes

2 cups low-sodium vegetable broth

1 15-oz. can black beans, drained and rinsed

1 bay leaf

1 Tbsp. lime juice


1.Warm the oil in a pot over a medium-high heat. Add the onions, celery and bell pepper, carrots, sprinkle with salt, and cook until the vegetables are tender and begin to caramelise (around 7 to 10 minutes). Add the jalapenos, garlic, chilli powder, cumin, cinnamon, and cayenne, and cook for another minute. Stir in the pumpkin and cook for a further minute.

2.Stir in the tomatoes, broth, beans and bay leaf. Season with salt and pepper. The bring to the boil and reduce the heat to medium-low and simmer for 30 minutes, until thickened and making sure you stir occasionally. Add the lime juice, and the salt and pepper if desired.

3.Serve and enjoy!

Cheeky Pumpkin Cake

Here’s a little naughty recipe that you can enjoy making with the kids! It’s a lot like carrot cake but made with your left over pumpkins instead.

Ingredients for the cake

300g self-raising flour

300g light muscovado sugar

3 tsp mixed spice

2 tsp bicarbonate of soda

175g sultanas

½ tsp salt

4 eggs beaten

200g butter, melted

zest 1 orange

1 tbsp orange juice

500g (peeled weight) pumpkin or butternut squash flesh, grated

For drenching and frosting

200g pack soft cheese

85g butter softened

100g icing sugar, sifted

zest 1 orange and juice of half


1. Preheat the oven to 180C. Butter a 30x20cm baking tin. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir. Beat the eggs into the melted butter, stir in the orange zest and juice, and mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 minutes.

2. In order to make the frosting, you need to beat the cheese, icing sugar, butter, orange zest and 1 tsp of juice until creamy, then set aside in the fridge. When the cake is done, cool for 5 minutes and then put it onto a cooling rack. Prick it all over with a skewer and then drizzle with the rest of the orange juice while it’s warm. The leave it to cool.

3. Spread the frosting over the cake and serve!

Let us know how you get on with these recipes! Or even better – feel free to comment below with your own spooky recipes for Halloween!