Our tricks to help you cook up spook-tacular pumpkin treats.
By Julia Addison
If you thought Halloween was exclusively for kids, you're in for a treat with our tricks for a pumpkin-themed feast.
Pumpkin spice bread
This sweet, spicy bread tastes just like a pumpkin pie without the crust. Plus, it’s super easy to make: just add your ingredients to the pan in the order listed, and – here’s the trick – let your breadmaker do the rest. We used the Panasonic SD-2501, but if you don’t have a breadmaker, check out our reviews.
1¼ tsp dry yeast
420g bread flour
1 tsp salt
2 tsp powdered milk
⅓ cup cooked pumpkin, mashed
1 tbsp honey
½ tsp cinnamon
If you’re using an SD-2501, select Menu ‘01’, make sure the size is set to M and press start. If you’re using a different breadmaker, choose a simple dough cycle that’s about four hours long.
When the cycle is complete, remove the bread from the pan and allow it to cool before slicing.
Pumpkin spice bread improves with age, so expect it to taste even better a day later. Toast a slice, then slather it with pumpkin jam made in your slow cooker.
Most recipes require canned pumpkin puree, but you might struggle to find some. It’s easy enough to make your own, but the trick is to steam the pumpkin as boiling it will add too much moisture. Then either mash the pumpkin or put it through your blender.
1kg pumpkin puree
2 cups brown sugar
2 cups apple juice
2 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
½ tsp ground ginger
a pinch of salt
Tip everything into the slow cooker and mix well. Set the cooker on low and check it every few hours. The pumpkin spread is ready when the puree has thickened to a jam-like consistency.
While you’re waiting for neighbourhood kids to knock at the door, toss some pumpkin sticks in a little olive oil, then pop them in your air fryer.
Once again, the trick is in the seasoning – parmesan and salt. For dunking, use aioli, hummus or yoghurt.
The simplest option is to fry a large onion and 500g of chopped pumpkin until soft in a little olive oil. Blend the mixture with two or more cups of chicken or vegetable stock, season with salt, pepper and spices, and add a swirl of cream.
The trick lies in the extras – if you like “hot” food, add a dash of chilli or cayenne pepper. If you fancy Thai flavours, use coconut cream. For a French twist, throw in a carrot and some garlic, and serve with cheesy toast.
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