3 ways you can use your pumpkin in baking!

What better way to celebrate Halloween than with some pumpkin carving? It’s an activity that all kids adore – but here’s how you use what’s left of your pumpkin when your Jack O’Lanterns are lit up!

Pumpkin puree


  • 1 pumpkin
  • Pinch of cinnamon

Pierce your pumpkin all over with a sharp knife or a fork before cutting it in half. Scoop out the seeds (place aside for later!) and place both halves of your pumpkin face down on a baking sheet or parchment paper into the oven. Bake at 160 degrees Celsius for about 45 minutes, or until the flesh is tender.
Scoop out the flesh and puree in a food processor or blender until smooth.
Add cinnamon to taste!

Having a party? Check out these great Halloween games for kids here!

Pumpkin bread


  • 280g plain flour
  • 70g toasted pumpkin seeds
  • 200g shredded fresh pumpkin
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 180ml vegetable oil
  • 300g granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons cinnamon

Preheat the oven to 170C/ Gas 3.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and seeds. Once the ingredients are all incorporated pour into a non-stick 22 by 12 by 8-cm loaf pan. Bake for 1 hour and 15 minutes. At this point, a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins, the temperature should also be 170C/ Gas 3, but bake for 30 min.

Our Related Content
Easy-to-make camping recipes

nationwide event guide, halloween, pumpkin, pumpkin festival, halloween events, family event guide, event guide ireland, family events ireland, halloween events ireland, halloween family events

Roast pumpkin seeds

These little seeds are a great snack but can also be a delicious addition to your morning porridge – and a brain booster too! Just be sure to mind your kids while they’re snacking on any seeds or nuts.


  • 100g raw whole pumpkin seeds (Or 1 pumpkin)
  • 2 teaspoons melted butter
  • 1 pinch salt

Preheat oven to 150 C / Gas 2.
Half your pumpkin and scoop out the seeds with a clawed spoon and place in a bowl with water. Whisk together to remove the stringy pulp; they should float to the top. Strain the seeds and dry them off with a cloth. Toss in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking tray and bake for about 45 minutes or until golden brown; stir occasionally. Let cool before serving.

Originally posted 2017-10-24 14:39:04.