Pumpkin pie topped with cream, with one slice taken out

Want expert advice for growing your own crop? Learn how to grow your own pumpkins from our friends at Gardeners' World.

How to roast pumpkin

The best way to cook pumpkin is by roasting as it often has a high water content so this helps dry it out a little and concentrate the flavour. Use a large, heavy knife to break the pumpkin down into manageable pieces, scoop out any seeds and use a potato peeler to peel away the skin. Cut into wedges or chunks then toss with a splash of olive oil and lots of seasoning. Spread out on a large non-stick baking tray then cook in a 200C/fan 180C/gas 6 oven until tender. The timing will depend on your pumpkin but it should take around 30-40 minutes.

How to toast pumpkin seeds

To toast your pumpkin seeds, scoop out of the cavity of the pumpkin into a bowl. Rinse the seeds with water to get rid of any remaining pulp then pat as dry as possible on kitchen paper. Heat the oven to 180C/fan 160C/gas 4.

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Spread the dried seeds out on a non-stick baking tray. Add a splash of olive oil and a good pinch of sea salt flakes then toss everything together. If you want to add any extra flavourings (chilli flakes, smoked paprika, cumin seeds, garam masala are all good) then sprinkle over at this point and toss. Bake for 10-15 minutes, stirring halfway, until lightly golden. Cool on the tray then keep in an airtight jar for snacking.

Pumpkin recipes

Pumpkin soup

Serve this in big mugs with fat fingers of melty cheese toasties for dipping.

Pumpkin pie

The best pumpkin pie. Designed to impress, this rich creamy pud uses bought pastry, making it easy but still a special bake. Maple cream goes on the side. Bake one of our sweet tart recipes for your next gathering.

Pumpkin spice latte

Follow expert barista Celeste Wong's step-by-step guide to making the perfect version of this comforting, autumnal coffee.

A mug of pumpkin spiced latte with a cinnamon stick balanced on top

Pumpkin cake

Dotted with nuts and flavoured with maple syrup, this seasonal pumpkin cake is finished with a zesty soft cheese topping. Perfect for a Halloween treat or Bonfire Night slice.

Spiced pumpkin tart

In this pumpkin tart, the filling is infused with warming cinnamon, ginger and nutmeg and topped with grated roast hazelnuts – it’s a perfect winter dessert.

Prawn and pumpkin curry

This impressive prawn and pumpkin curry may look complicated, but once you have all the ingredients prepped it’s quite quick to make. Serve with steamed basmati rice and top the curry with crisp fried shallots and fried curry leaves, or fresh coriander. Try our top curry recipes here...

Baked baby pumpkin with red curry prawns

Red curry prawns are combined with baked pumpkins in this gluten-free main. You could use small butternut squashes instead – the cooking time might need to be adjusted, however.

Two plates of rice, pickled cucumber and squash filled with prawn curry

Gnocchi with squash, amaretti and rocket

Amaretti may seem like a strange addition to a savoury dish, but in this recipe for gnocchi with squash (you can also use pumpkin), amaretti and rocket, the subtle, sweet crunch really works. It's vegetarian and ready in just 30 minutes - perfect for a midweek meal.

Simple Gnocchi Recipe with Squash and Rocket

Roast pumpkin salad

Check out this roast pumpkin and chickpea vegetarian salad. This super easy gluten free recipe makes an ideal midweek meal for the family. Plus, it's low in calories, too. Check out our vegetarian salad recipes here...

Kale, pumpkin and bacon stew

Sometimes comfort food comes with a high calorie count. Not this delicious pumpkin, bacon and kale pot which comes in at less than 250 calories but feels like a lot more. Serve with crunchy, buttered sourdough toast for a midweek treat.

Kale salad with roasted pumpkin, pomegranate molasses and almonds

You can use either a pumpkin or butternut squash in this veggie salad. It's easy, ready in 35 minutes and, best of all, under 300 calories. With rich pomegranate molasses, sweet squash and crunchy almonds, it's so packed full of flavour that you'll forget you're being virtuous.

Kale salad with roasted butternut squash, pomegranate molasses and almonds

Pumpkin iced ring doughnuts

Baked not fried, these pumpkin spiced doughnuts with salted maple glaze not only look stunning but are easy to make, too. You’ll need 6-hole doughnut tins for these. We used Wilton from amazon.co.uk.

Whole and partially broken ring doughnuts with maple glaze

Roast pumpkin and fennel with mushrooms

This warming veggie recipe is ideal to serve on a wintery Sunday. Roast pumpkin and fennel together then add in buttery fried mushrooms and a drizzle of rich mustard and tarragon cream. This dish could work as a vegetarian main, or a side dish with roast beef or lamb.

Pumpkin falafels

These falafels are fun to share, adaptable, vegan and gluten-free. Serve with a cashew 'tahini' sauce and shredded red cabbage salad for a feast. This recipe comes from London's Honey & Co restaurant.

A table spread with plates piled high with falafels, pitas bread, red cabbage salads

Japanese mushroom, chestnut and pumpkin pilaf

If you can get hold of fresh shitake mushrooms this dish is on the table in just 20 minutes, perfect for mid-week! Alternatively you can use vac-packed ones: Merchant Gourmet can be found in most supermarkets.

Vegan pumpkin pie

Ready-made pastry and a tin of pumpkin purée make this plant-based pie very easy to whip up. It's a sweet, spiced treat that's perfect for autumn.

Pumpkin pie on a grey marble kitchen top

Pumpkin risotto

This hearty, warming risotto sees chunks of pumpkin roasted with mace and garlic until golden and caramelised, before being stirred through silky risotto and finished with crispy sage.

Pumpkin pesto tart

Use chilli pesto to add a lovely warming kick to this pumpkin, pine nut and chilli pesto tart. It's great served warm with rocket salad and can easily be made ahead. And better yet, it's sturdy enough to eat without a plate!

A round pastry tart topped with slices of orange pumpkin, green rocket leaves and pine nuts

Pumpkin seed recipes

Butternut squash soup

Spice up your butternut squash soup with crunchy toasted pumpkin seeds and a crumble of feta cheese thrown in for good measure!

Pumpkin seed butter on rye

This makes the perfect vegan toast topper for breakfast. Serve with apple and chia seeds for an energy boosting brekkie. Add date nectar (available from Sainsbury’s and Waitrose) for sweetness, or leave out for savoury toast toppings.

Burrata with savoury granola

Ever thought of baking a batch of savoury granola? Check out this super simple spiced recipe with cumin seeds, smoked paprika and crunchy pumpkin seeds. We've served our's with creamy burrata - perfect for an easy but flavoursome starter recipe. Try our impressive starter recipes here...