Tricks to get the most of out your pumpkins this Halloween according to an expert

Pumpkins are key to Halloween but sometimes they can feel like a waste.

Now, not when you're carving them with your kids and making memories but when you look at the discarded seeds you have to have thought "Can I use these?" Food-waste expert, Sophie Trueman, from Too Good To Go is here to share more tricks and treats to make the most of your pumpkins.

Pumpkin facemask

[caption id="attachment_435423" align="aligncenter" width="642"] Credit: Getty[/caption] Pumpkins are packed with Vitamin A, C and E and are known to be a great source of antioxidants and anti-inflammatory compounds hence why they would make a rich face mask for all skin types.  Ingredients 

• 1 tablespoon pumpkin puree 
• 1 tablespoon Greek yogurt 
• 1 teaspoon honey 

Method 

1. Use a small leftover pumpkin to make a puree by simply cooking and mashing with a fork.  
2. Mix the ingredients together in a small bowl. 
3. Before applying the face mask, cleanse your face thoroughly and do a patch skin test. 
4. Apply the paste with clean hands to the face but avoid sensitive areas.  
5. Depending on the skin type, the paste can be left on for 10-15 minutes.  
6. After, gently rinse the skin with warm water and follow with normal skincare routine.  

Homemade pumpkin bread

[caption id="attachment_435422" align="aligncenter" width="640"] Credit: Getty[/caption]  Ingredients

• 200g pumpkin 
• 80g butter 
• 100g sugar 
• 1 egg 
• 125g plain flour 
• ¼ tsp salt 
• 1/2tsp baking soda 
• 1tsp baking powder 
• 1/2tsp ground ginger 
• 1/2tsp ground cinnamon 
• 1/2tsp ground nutmeg 

Method 

1. Preheat oven to 170C, and grease and flour a loaf tin (L20xW10xD6.6cm) 
2. Cut scooped pumpkin into similar-sized pieces, then steam for 10-15 minutes or until soft. Mash pumpkin until smooth, then leave in a sieve to strain for about 20-30 minutes, or until no water is draining through the sieve. 
3. Cream butter and sugar together until pale. Add egg and continue to whisk until light and fluffy. Stir in drained, cooled pumpkin. 
4. In a separate bowl, whisk together dry ingredients.
5. Gently combine wet and dry ingredients until just mixed - don’t worry if there are a few lumps. 
6. Smooth the batter into a greased and floured loaf tin, then bake for 45 minutes or until a skewer inserted comes out clean. 
7. Enjoy warm, or store in an airtight container. 

Roasted pumpkin seeds

[caption id="attachment_435421" align="aligncenter" width="640"] Credit: Getty[/caption]  Method 

1. Scoop the seeds from the pumpkin, then do your best to separate as much of the stringy pulp as possible from the seeds.  
2. Place the seeds in a bowl with water and whisk quickly. The seeds will separate from the remaining pulp, and float to the top.  
3. Press the seeds with a tea towel to dry them, then place them on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.  
4. Bake at 170C for 10-15 minutes, or until crunchy. 

READ MORE:

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