Whether you're planning on carving pumpkins and want to use your leftovers, or have an appetite for a tasty autumnal treat - we’ve got you covered! Here are Ostique’s top 5 pumpkin recipes for 2022, ready to keep you warm and cosy this autumn.
- Pumpkin Pie
- 750g of pumpkin, peeled, seeded and cut into chunks
- 350g of sweet shortcrust pastry
- 140g caster sugar
- Plain flour, for dusting
- ½ tsp of salt
- ½ tsp of nutmeg
- 1 tsp of cinnamon
- 2 eggs, beaten
- 25g of butter, melted
- 175ml of milk
- 1 tbsp icing sugar
Put your pumpkin in a large saucepan, cover with water and bring to the boil. Cover and let it simmer until tender (around 15 minutes). Drain your pumpkin and let it cool.
Heat your oven to 180C/160C fan/gas mark 4. Roll out your pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tin. Chill pastry for 15 minutes, then line the pastry with baking parchment and beans, before baking for 15 minutes. Remove the baking beans and paper and cook for a further 10 minutes until the base is pale golden and biscuity. Allow to cool slightly.
Increase your oven to 220C/200C/gas mark 7. Push your cooled pumpkin through a sieve into a bowl. Separately, combine sugar, salt, nutmeg and half the cinnamon. Mix in your beaten eggs, butter and milk, then add your pumpkin and stir to combine. Pour into the pie shell and cook for a further 10 minutes. Reduce your temperature back to 180C/160C/gas mark 4 and continue to bake for a further 40 minutes until your filling has set.
Once your pie is removed and cooled, mix the remainder of your cinnamon with your icing sugar and dust over your pie. Serve chilled.
- Pumpkin Cheesecake with Cookie Crust
- 12 digestive biscuits
- 70g of roasted pecans
- 3 tbsp of unsalted butter, melted
- 2 tbsp of granulated sugar
- ¾ tsp of salt
- 225g of cream cheese
- 28g of sour cream
- 150g of brown sugar
- 4 large eggs
- 425g of pumpkin, boiled and pureed
- 2 tsp of vanilla extract
- 1 ½ tsp of cinnamon
- ¾ tsp of ginger
- ½ tsp of nutmeg
Preheat the oven to 180C/160C fan/gas mark 4. Pulse your digestive biscuits and roasted pecans until finely ground. Add melted butter, granulated sugar and ¼ teaspoon of salt, and mix until combined. Press mixture firmly into the bottom of a pan.
Bake the base until the edges begin to brown (around 10 minutes), then cool completely on a wire rack. Reduce oven to 150C/130C/gas mark 3.
Beat cream cheese, sour cream and brown sugar with an electric mixer or whisk until smooth. Add each egg one at a time and continue mixing. Add your pumpkin puree, vanilla, cinnamon, ginger, nutmeg and remaining salt, beating until blended. Pour the batter into the crust.
Bake until the edges of the cheesecake begin to set but the centre is still wobbly (around 1 hour 10 minutes), then turn off the oven and let the cheesecake stand in there for another hour. Remove from the oven and loosen the edges of the cake by running a knife around the outer edge.
Remove cheesecake from the pan and transfer to a serving plate. Garnish with whipped cream, digestive biscuits and pecans.
- Pumpkin and Spinach Quinoa Risotto
- Leftover pumpkin, cut and peeled into 2.5cm pieces
- 3 tbsp of olive oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- 200g of quinoa, rinsed and drained
- 750ml of hot vegetable stock
- 400g tinned tomatoes
- 1 tbsp of fresh herbs
- ½ tsp of sea salt
- Grated zest and juice of 1 lemon
- 1 tbsp of cider vinegar
- 150g of baby spinach
Heat your oven to 200C/180C fan/gas mark 6. Put your pumpkin into a baking tray and roast for 30 minutes, turning the chunks halfway through.
Make a risotto. Heat olive oil in a large saucepan over low heat, fry your onion and garlic until the onion is transparent. Clear one side of the pan and add your quinoa. Stir until it is slightly crisp, then combine with the onion and garlic.
Increase the heat and add vegetable stock, one ladle at a time. Stir constantly and let the quinoa absorb each ladleful of stock before adding the next.
Add your chopped tomatoes, sea salt, lemon zest, juice, cider vinegar and herbs to the risotto. Cook for 10 minutes, or until the quinoa is tender, but still slightly al dente.
Add your spinach and roasted pumpkin, stirring through and cooking for a further 5 minutes. Salt and pepper to taste, and serve in a rounded plate.
- Roasted Chicken Seasonal Traybake
- 500g of pumpkin, cut into wedges
- 2 small onions, cut into wedges
- 1 tbsp of olive oil
- 4 large skin-on chicken thighs
- 4 rashers of smoked streaky bacon
- Large handful of sage leaves
- 2 garlic cloves, chopped
- 200ml of good quality chicken gravy
- Large handful of parsley, chopped
- 75g of sourdough bread, torn
Heat the oven to 200C/180C fan/gas mark 6. Put your pumpkin and onion into a roasting tin and roast for 15 minutes, until the pumpkin slightly softens.
Heat your oil in a large frying pan and cook your chicken, skin-side down, until the skin is golden and the fat has rendered. Add the bacon and cook for a further 2 minutes. Stir the sage leaves in and then, using a large spoon, place the chicken, bacon and sage into the roasting in with the vegetables.
While cooking, make the sauce. Add garlic to the pan with chicken and bacon juices, and stir on a medium heat until fragrant. Add your gravy, stirring occasionally. After 15 minutes, return to the chicken and veg, pouring the gravy over and putting it back in the oven until it is hot.
Garnish with parsley and sage and serve with your sourdough. You can also serve with additional gravy and mash, if you’d like.
- Savoury Pumpkin Soup
- 2 tbsp of olive oil
- 3 large onions, sliced
- 3 cloves of garlic, chopped
- 2 large sage leaves, chopped
- 2 tsp of ginger
- ¼ tsp of ground nutmeg
- 750ml of vegetable or chicken broth
- 425g of pumpkin, boiled and peeled
- 1 tbsp of lemon juice
- Shiitake mushrooms
In a saucepan, heat your oil on a medium heat. Add onions and a pinch of salt. Cook the onions until they are a deep golden brown, stirring occasionally. After 30 minutes, add garlic, sage, ginger and nutmeg. Once the garlic is golden, add your broth.
Turn your heat to high and add your boiled pumpkin, ensuring you scrape browned bits from the bottom of the bot. Once bubbling, reduce to a simmer and cook for a further 20 minutes. Using a blender, puree the soup until smooth.
Using a frying pan, heat up oil and add sage leaves. Fry until the leaves are browned, then add shiitake mushrooms and a pinch of salt. After two minutes, remove all from the saucepan and place onto a plate. Allow this to cool.
Place the soup back into your saucepan and add the lemon juice, salt and pepper. Stir until piping hot, then serve in a bowl with your sage and shiitake garnish.