Five of the Best Gluten Free Pumpkin Recipes

Did you know that this year 8 million pumpkins will be thrown away after Halloween? According to research 60% of people don't know what to do with the squash after they've carved it (or the insides) and so will just pop it in the bin.

This made us so sad, SO we thought we'd share our favourite pumpkin recipe ideas from over the years.  

Toasted Pumpkin Seeds

To toast your pumpkin seeds:

  1. Scoop out the seeds from the pulp into a bowl
  2. Wash to get rid of any excess pulp and pat dry
  3. Spread the seeds onto a baking tray (on baking paper) and sprinkle with a pinch of salt and olive oil. 
  4. Bake for 10-15 minutes at 180c, turning regularly to ensure an even golden brown finish
  5. Leave to cool and serve as you wish!

We do this and add them to our Granola, however there are loads of things you can do with your seeds.  Check out this list of suggestions from Epicurious.  

Pumpkin Pie

We love a pumpkin pie, this recipe from BBC Good Food is super simple to follow and all you need to do to make it Gluten Free is swap their Sweet Shortcrust Pastry for ours! 

Pumpkin Soup

Forever a fan of using up vegetables that you won't get a chance to do anything fancy with by making a great soup.  You can freeze this and bring it out for last minute dinners over the winter months.

Stuffed Pumpkin

This can be a real showstopper at a dinner party or get together.  You can stuff a pumpkin with pretty much anything but this recipe is altogether delightful.  Stuffed with rice, pomegranate seeds, apple, fennel and pecans you'll impress all your guests with this one!

Pumpkin Hummus

Talking of entertaining, chips and dip are the number one go to party food right? Well, how about adding a seasonal twist to your dip by making it into a pumpkin hummus instead.  


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