Each year when carving a pumpkin, it always occurs to us that there’s so much waste when the whole inner of the pumpkin gets thrown in the bin. So this year, we’ve decided to be prepared and get some recipes together before the 31st of October to utilise the whole pumpkin. A pork pie with a pumpkin twist sounds an interesting idea to us! Warm up your pork pie in the oven and make sure it’s warmed through to give yourself a true treat when it’s cold outside!
Baked stuffed pumpkin
Best with: Mini pork pie
This is a bit of a cheat – it’s not completely made using the waste from a carved pumpkin. But we had it last year and it was so tasty we couldn’t resist including it! You’ll need miniature pumpkins for this which act as the container for the dish which not only gives flavour to the ingredients which stuff it but the middle is of course, edible too and in turn absorbs the flavours in the filling. It’s really easy to make and really tasty – we’ve given you some ideas for ingredients but you can of course switch these in and out depending on your preferences!
This recipe is one we’ve adapted from the CountryLiving recipe.
This recipe feeds 4
You will need:
- Small pumpkins – 4
- Sweet Italian sausage – 115g
- Chopped onion – 170g
- Chopped apple – 170g
- White wine – 60ml
- Israeli Couscous – 130g
- Dried cranberries – 32g
- Extra virgin olive oil – 1tbsp
- Fresh Thyme – 1tsp
- Fresh oregano – 1tsp
- 1/2 tsp of salt
- 1/4 tsp pepper
- 1 Pumpkin
- First, we’ve got to make the stuffing. Preheat your oven to 180°C.
- Next take the sausages out of any casing and chop them into small chunks and cook in a saucepan on a low to medium heat until it’s almost cooked
- Remove the sausage and increase the heat to medium and add the onion and two cups of the chopped pumpkin you got from your original carving venture (not the small pumpkins!)
- Sauté these until the pumpkin softens and at this point add in the apple and the sausage for around 3 minutes. Add in the wine and cook for another 2 minutes.
- Remove this from the heat and set it aside for now
- In a large bowl, combine the couscous, cranberries, olive oil, thyme, oregano and the salt and pepper
- Add the two mixtures together and combine
- Next, we’re going to bake the little pumpkins. Hollow them out and cut off the tops. Then fill them with the mixture you’ve made, then replace their lids.
- Place them in a shallow baking dish and then recover it with aluminium foil
- Bake for 25 minutes, take off the foil and then place them back in the oven for an extra 10 minutes
Creamy Mashed Pumpkin
Best with: A large pork pie with egg – perfect for sharing! Just add in some green beans and broccoli to really make the meal.
- Pumpkin – 500g
- Grated cheddar cheese – 65g
- Cream – up to 60ml – dependent on how creamy you like your mash!
- Salt and pepper to taste
- Remove all seeds from your pumpkin and cut into chunks
- Either boil, steam or microwave the pumpkin until it’s soft and drain
- Mash the pumpkin until smooth
- Add the cheese and cream to the pumpkin – it’s here you’ll know how much cream you’ll need. You want just enough to make it smooth, but not so much it becomes pumpkin swimming in cream!
- Add in the salt and pepper and continue to mash until the warm pumpkin has melted the cheese
This is a super delicious way to use up the pumpkin and it replaces the mashed potato we all eat year round. Adding a seasonal twist on a classic staple! From the method you’ll see how quick it is to make so remember to put your large pork pie in the oven to warm up whilst you’re cooking and pop some veggies in a pan. Since it’s so quick it works great as a mid week treat for everyone after a long day at work or school!
Autumn in a float
Best with: For dessert – after a Cheese & Pickle pork pie!
Pumpkin spiced lattes will be forgotten once you’ve made a pumpkin float!
- Vanilla ice cream – 3 cups
- Milk – 1 tbsp
- Pumpkin – pureed – 340g – more to taste if you want it extra pumpkin-y!
- Cream soda (found in the fizzy drink aisle!)
- Whipped cream
- Caramel syrup – or perhaps cinnamon if you’re feeling adventurous!
- Wizz together the ice cream, pumpkin puree and milk in a blender and blend until smooth
- Pour into a container (which has a lid) and freeze either overnight or just for a few hours if you can’t wait!
- Grab a glass and scoop your pumpkin flavour ice-cream into it, around 2 scoops should do
- Pour in the cream soda and top off with your whipped cream and caramel syrup for flavour and to look great!
- Get creative with how you finish off your float – you could add in a cinnamon stick!
Since this tastes more like a dessert, we’d recommend having your pork pies beforehand!
We can’t wait to create these recipes! Each very simple, they use a limited amount of ingredients and are delicious!
Remember to check out our Pie Locator to discover where your nearest Vale of Mowbray Pork Pie can be found!
Which are you going to try? Let us know by Tweeting us!