Millions of pumpkins are grown in the UK every year for carving at Halloween, but once you’ve hollowed it out and made the eyes, nose and scary teeth, what do you do with the flesh?
Because 18,000 tonnes of it is wasted here alone, which is around 8 million pumpkins. Around 58% of consumers buy pumpkins to hollow out and carve, but only one-third of these cook the leftover, edible innards, according to the annual #PumpkinRescue campaign.
Yet, environmental waste charity Hubbub found that 52% of Halloween pumpkin buyers in the UK would like to research recipes to help them make more of the leftovers.
If you are one of these people bothered about your waste, the below cake is fabulous for using up your pumpkin while indulging in some coffee flavour, too. The pumpkins we buy to carve are a bit fibrous and watery compared to the ones grown specifically for eating, but a cake like the one below is the ideal way to still make the most of it while not letting that bother you.
Use the pumpkin within 24 hours of carving, and keep it cool in the fridge. Or, steam these bits of pumpkin flesh and keep in the fridge for up to 3 days, or freeze them for another day. Inspect before use to ensure it is fine to eat – remember it may not have been grown with this in mind.
You can buy dedicated edible pumpkins from most supermarkets at the same time as buying your carving model however, in case you want to make sure everything tastes perfect.
The below batter will be quite thick, but this is because a) it will create a more moist cake and b) you need to balance out the moisture from the pumpkin. Don’t panic, and also don’t add a splash more liquid if it seems odd! Only mix together until just combined too – any more, and it will become too aerated, causing it to dry out when baking.
