It’s that time of year again where the nights are drawing in, the weather is getting colder and we have our pumpkins at the ready for Halloween. Whilst pumpkins are nice to look at once carved it can difficult to vary what you cook with its contents. Why not try this alternative recipe to avoid wastage as well as topping up the fibre in our diet aiding our digestive health.

Gingerbread pumpkin bread


12 tablespoons margarine, melted, plus extra for pan
2 ½ cups flour, plus more for pan
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon salt
½ pumpkin puree
1 cup white sugar
1 cup packed dark brown sugar
3 eggs


  1. Preheat oven to 190 degrees C. Grease and flour two loaf pans.
  2. In a large bowl, sift together all the dry ingredients (excluding white and brown sugar).
  3. In a separate large bowl, whisk together the butter, pumpkin, sugars, and eggs.
  4. Add dry mixture and stir until just combined.
  5. Divide batter evenly between prepared pans and bake 45 to 50 minutes, until the mixture is firm to touch.
  6.  Cool 15 minutes, remove from pans, and cool completely before serving.


Filo pumpkin pie


  • 750g butternut pumpkin, peeled, cut into 3cm pieces
  • 150g broccoli, cut into florets
  • 1 roasted red pepper sliced
  • 60g butter, melted
  • 8 sheets filo pastry
  • 100g pancetta, torn into large pieces
  • 100g feta, broken into large pieces
  • 8 eggs, lightly whisked
  • 2 tsp olive oil
  • 125g haloumi, cut into 2cm pieces
  • 2 tsp fresh lemon juice
  • 15g baby rocket leaves
  • 1/2 cup small fresh continental parsley leaves
  • 1 shallot, thinly sliced


  1. Preheat oven to 180ºC. Place pumpkin in a steamer basket over a saucepan of  boiling water. Cover. Steam for 15 minutes or until just tender. Add the broccoli to the steamer basket. Steam for 5 minutes or until bright green and tender crisp.
  2. Lightly grease an ovenproof frying pan. Place the filo onto a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 filo sheet with a little of the melted butter. Fold in half, crossways. Place in the pan, allowing it to overhang slightly. Repeat with remaining filo and melted butter, turning and overlapping each sheet slightly to line the pan completely.
  3. Arrange the pumpkin, broccoli, pancetta and feta evenly over the filo. Pour over the egg mixture.
  4. Fold the pastry over the filling to slightly enclose. Bake for 35-40 minutes or until set and golden.
  5. Heat the oil in a small frying pan over a medium-high heat.
  6. Add the haloumi and cook, turning occasionally, for 2 minutes or until golden. Add the lemon juice and toss to coat.
  7. Combine haloumi, rocket, parsley and shallot in a bowl. Top the frittata with a little haloumi salad. Serve with the remaining salad.