By Mrs Tombs (Catering Manager)

With Halloween approaching and many people carving pumpkins, here are some ideas for using the insides of your pumpkins, along with a few tips for what to do with them once you’ve finished. At school, we are focusing on reducing food waste and its impact on the environment. Making use of the whole pumpkin is a simple way to help at home.

This pumpkin cake is delicious and moist. Grate the pumpkin as you would for a carrot cake, or use a food processor for ease.

Ingredients
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 and juice of 1 orange
500g pumpkin flesh (peeled weight)

For the frosting
200g soft cheese
85g butter, softened
100g icing sugar, sifted
Zest and juice of half an orange

Heat the oven to 180C/fan. Butter and line a 30 x 20cm tin. Combine the dry ingredients in a large bowl. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix everything together with the pumpkin. Pour into the tin and bake for about 30 minutes, until golden and springy.

For the frosting, beat together the cheese, butter, icing sugar, zest and juice until smooth. Once the cake has cooled, spread the frosting over the top. It will keep, covered, for up to three days in the fridge.

Roasted Pumpkin Seeds

A simple way to use the seeds is to roast them for a tasty, nutritious snack. Wash and dry them thoroughly, then toss with a little olive oil. Roast at 200C/180C fan for around 10 minutes and season to taste.

When You’ve Finished with Your Pumpkin

Once your carved pumpkin has done its job, don’t throw it away. Chop it into small pieces for composting or bury it directly in the garden to enrich the soil. You can also leave pieces out for wildlife or turn the shell into a bird feeder filled with seed.