6 Easy Pumkin recipes to make this Halloween

Cold Pumpkin Coffee

 It’s all about those pretty big plump beautiful pumpkins these days. No doubt some of you are getting busy carving them into scary little Halloween horrors but don’t throw away the pumkiny goodness that you’ve gutted out of them. I’ve gathered my 6 easy pumpkin recipes for you to make use of your Halloween castaways, whatever you do don’t throw them in the bin!

I’ve spent the last short while cutting, cooking, mashing, blending, souping, freezing, fudging, bread making and any other thing I can think to do with pumpkins, no doubt my family will be relieved when the supermarket sells out of them after Halloween. I have become a little pumpkin obsessed but until they do sell out I’ll keep right on pumkining. I’ve made so many recipes from pumpkin recently but I think the cold spiced Pumpkin coffee may be the last new one that I try. I found the recipe in Cookin Canuck a while back and I thought of my husband, he’s a coffee fanatic so I thought he’d be impressed by this kind of thing. He’s generally interested in anything coffee.

I like to spice things up a little when it comes to my husband (I’m talking about food, on this occasion) but I think I’ve learned my lesson, sometimes a recipe is just right as it is and shouldn’t be messed with. I had a tried and tested recipe from a brilliant food blogger who is simply untouchable in the food blogging world and I had to go and try spice it up my way! A little more of this and a little more of that. Disaster. The result was a bitter strong nutmeggy cold coffee that was not very pleasant to drink. If you fancy some cold spiced pumpkin coffee don’t be like me, trust the recipe below and you won’t be disappointed. I have faith that it can be good if the recipe is followed. Please let me know if you try it.
It’s not all bad news, I’ve had plenty of successes. Try making a puree by cutting the pumpkin into chunks and cooking them in the slow cooker for 3-4 hours on high or in a pressure cooker for up to 6 whistles. If you don’t have a slow cooker or pressure cooker then just boil them in a pot. With a simple pumpkin puree as a base you can create wonders like my Peanut butter and pumpkin fudge for instance.This is a healthy sweet’ish snack to have in the freezer. You can dig it out whenever you have that little craving for something sweet or treat’ish. Honestly the pumpkin fudge is one of the best things I’ve made in my little kitchen.

                    Peanut Butter and Pumpkin Fudge

 If you want a healthy dessert without sugar or butter try this Pumpkin Pie with almond and date crust.

                        Pumpkin Pie with Almond and Date Crust


Not forgetting this silky creamy soup, a real autumn warmer. It’s not only simple but nutritious.

Pumpkin Soup


For a more substantial meal I recommend you try my Quinoa and pumpkin risotto. You’ll never have anything like it. It’s rich and creamy but light. It’s nutritious. There’s scope to make it a vegan dish. This quinoa and pumpkin risotto is bound to impress your guests this harvest festival.

Quinoa and Pumpkin Risotto

And last but not least, my favourite, Indian Pumpkin Mash or Kaddu Ki Sabzi by its proper name. It’s actually a side dish to serve with rice, roti or puri but you could be innovative and use it with a protein. This is very Indian food like tasty.

Kaddu Ki Sabzi

                                 Kaddu Ki Sabzi


Cold Spiced PUMPKIN Coffeee

Number of servings: 4

Per Serving 145 calories

Fat 1 g

Carbs 28 g

Protein 9 g



1⅓ cup brewed coffee, chilled

1 ripe banana

1 cup plain nonfat Greek yogurt

1¼ cup cold pumpkin puree

1 tbsp ground flax seed

8 tsp agave nectar or honey (or to taste)

¾ tsp ground cinnamon

½ tsp ground nutmeg

9 ice cubes


  1. Place all of the ingredients in a heavy-duty blender.
  2. Blend until smooth. Serve.



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