The UK is set to bin a staggering 18,000 tonnes of edible pumpkin this Halloween – that’s the same weight as 1,500 double-decker buses!

In a bid to combat the waste of the humble pumpkin, environmental campaigners Hubbub started a #PumpkinRescue campaign in 2014. Their statistics showed that 58% of consumers buy pumpkins to hollow out and carve, but only a third actually use the leftover innards.

The now-nationwide campaign encourages those who will be carving a lantern to utilise the other parts of the seasonal fruit. From baking into pies to blitzing into lattes, there’s plenty you can do this autumn to join the #PumpkinRescue to save yours from going to waste. 

Toasting

 

View this post on Instagram

 

One of my #favorite #fall #snacks #roasted #pumpkinseeds 😍😍❤️

A post shared by Heather✌️ (@sweetsxx23) on

Whether you’re eating or just carving it, the first thing to do with your pumpkin is scoop out the seeds.

To roast and eat, rinse the seeds, boil for ten minutes, then dry. Coat them in a little oil, scatter them onto a baking tray and bake them on a low heat (around 120c) for 40 minutes or so.

The seeds are high in protein, and can be used sprinkled over salads and vegetables or served with nuts as a snack.

Cooking

 

View this post on Instagram

 

🥧 Raw Vegan Pumpkin Pie ⏲ 20 min Prep Time | Yields a 9” Pie This pie…raw, vegan, no-bake, freezer, fudgey, creamy, nutty, sweet, chewy…so many ways to describe it! It is the perfect no-bake vegan pie & I am so excited to share the recipe with you guys! 😋 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Crust: ▫️1 1/4 cup dates ▫️1 cup Old Fashioned Oats (@quaker) ▫️3/4 cup Raw Almonds ▫️Pinch of Salt ▫️1 tbsp Water ▫️1 tbsp Vanilla Extract ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Pumpkin Filling: ▫️1/2 cup Peanut Butter (@jifbrand) ▫️1/2 cup Almond Butter (@justins) ▫️1 cup soaked Cashews ▫️1/2 cup Coconut Oil ▫️1/4 cup Honey ▫️2 tsp Vanilla Extract ▫️1/4 tsp Cinnamon ▫️1/4 tsp Nutmeg ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Crust: Blend all the ingredients together in a food processor until it starts to form a ball. (Pulse for roughly 5-6 mins). Once the mixture is fine & sticky, transfer to a 9” pie dish. Using your fingers, press the dough evenly & up onto the sides of the dish. Filling: Blend all the ingredients together in a food processor until creamy. Pour out into the crust & use a spatula to spread evenly. Place in the freezer for roughly 2 hours before servings! Top with shredded coconut 🥥 {Recipe video tutorial in story highlights}

A post shared by Tisha’s Veggie Eats (@tishasveggieeats) on

Without a doubt the most versatile part of the pumpkin, the flesh can be scooped out and used as part of countless meals. Grate it into cakes, blitz into soup or bake into a classic pumpkin pie. There’s hundreds of recipes online that make use of the stuff.

Lattes

If you’ve got a pumpkin at home, you don’t have to go all the way to your local coffee shop for your pumpkin spiced latte fix. Make the most of the flesh by making a puree and add mixed spice and cinnamon, mix in a milky coffee and top with whipped cream. Move over Starbucks…

 Face Scrubs

Pumpkin is surprisingly good for your skin, and there’s plenty of homemade recipes online to whip up your own exfoliating mask. Use the flesh to make a puree and concoct your own using natural ingredients – honey and sugar work well. They’re easy to make and the scent will have you in the seasonal spirit in no time!

DIY Air Freshener

Perhaps one of the most creative uses of a pumpkin is a DIY air freshener. Once carved, rub the inside of the lid with autumnal spices – think cinnamon or allspice. Light a candle within and you’ve got yourself a safe, seasonal and delicious smelling natural air freshener!

NOTE: If binning the flesh is the last, inevitable resort for you, it’s always better off in a compost bin rather than a general waste one.

Got any more creative ways to reuse your pumpkin? Send us a tweet @ParkPostNews.

Leave a Reply

Your email address will not be published. Required fields are marked *