Halloween is a pumpkin’s time to shine. While they may be fun to carve, they’re even more fun to cook with! Hang onto your pumpkin trimmings and get creative with these 60 spooktacular recipes.
"The diversity of pumpkin and winter squash available is astounding, and we really enjoy the beauty and efficiency of smaller, single-serve varieties. I like to use delicata, but if you can't find it, you can substitute any kind of pumpkin. Wash it and leave the skin on for an extra bit of nutty flavour." – Paulette Whitney
"This isn’t your standard cheesecake; this is a cheesecake worthy of the place of honour at your holiday table. This recipe was given to me when I was just a teenager at high school in Las Vegas. I did however reduce the amount of sugar in it, because it was just a touch too sweet, but of course you can adapt to your liking." This is an edited extract from The Book of Gingerbread by Helena Garcia, published by Quadrille. Available in stores nationally, RRP $34.99. Photography by Patricia Niven.
Valli Little shares her recipe for sweet and spicy pumpkin pie.
This American sweetheart is a lot easier to bake than you think! Our take is best served with a generous dollop of cream.
Darren Robertson gets slicing with this creamy pumpkin dish.
This is an edited extract from Dessert Person by Claire Saffitz, (Clarkson Potter/Publications, $61.99). Photography by Alex Lau.
Combine the nostalgia of an ice cream cone with tasty caramel pumpkin fro-yo for something truly wonderful.
"This cake is an interpretation of the classic sweet pumpkin pie. A subtly sweet spiced cake is layered with a whipped ricotta cream and a drizzle or Marsala," says Kirsten Jenkins.
This recipe by Dave Pynt is the ultimate dish to impress guests during the colder months.
This vegetarian and vegan-friendly salad is guaranteed to leave anyone happy and satisfied.
"Pumpkin is the ultimate winter vegetable, so why only use it for savoury dishes?" – Carina La Delfa. You'll need to start this recipe at least 4 hours ahead.
Being healthy with a hangover doesn't need to be a chore. These pumpkin hash browns by Food Editor, Charlotte Binns-McDonald are every bit as tasty as they are good for you.
Charlotte Binns-McDonald creates the ultimate vegetarian slice. Perfect packed for a beach picnic over the warmer months. You'll need a 20cm x 30cm slice pan for this recipe.
Not only is this dish visually impressive but it's full to the brim with flavour.
Perfect as a starter or lighter option, this recipe is great for entertaining. Recipe by chef Paul Wilson, of Wilson & Market.
