From pumpkin seed to pumpkin pie

It’s pumpkin season! Read our blog post from our very own campaign officer, Polly –  All about growing, cooking and eating pumpkin!

Like lots of people, I’ve been spending a bit more time at home over the last 18 months. And like many others I’ve turned my attention to the garden. I wanted  to experiment with growing more things I hadn’t tried before – and decided to go with pumpkins.

After a few weeks, my garden looked like a scene from Jack and the Beanstalk – huge green leaves and yellow flowers took over the garden!

The good weather and lots of TLC meant I had 10 pumpkins growing and I was excited to get my chef hat on and try some new recipes.

Fast forward a few months and unfortunately 6 pumpkins were defeated after a big battle with slugs. Luckily, my partner persevered, tending to the crop and our 4 biggest pumpkins survived.

We have now harvested them and they are looking beautifully orange, ready to be cooked and demolished!

Over the weekend, I used the smallest one to make a tasty pumpkin pie (my partner’s favourite).

Here’s the recipe!

Pumpkin Pie recipe

To make this delicious autumn desert you will need:

For the filling:

  • 3 eggs
  • 175ml of double cream
  • 80g of granulated sugar
  • 80g of soft brown sugar
  • About 500g of pumpkin puree (from scratch do it as above)
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ginger
  • 1 teaspoon of nutmeg
  • A pinch of salt
  • A can of squirty cream to decorate (and to cover the pie with it!)

For the crust:

I am very lazy and hate making pastry so I used pre-made crust. But you can get a roll of shortcrust pastry or make your own!


  1. Preheat the oven to 250C
  2. Mix the sugars and eggs until smooth, this can take a while as the sugar tends to clump together, just keep mixing!
  3.  Add the cream, pumpkin puree and spices and mixed until it is all blended.
  4. Put the pie mix into the pre-prepared crust and put the pie in the oven for 15 minutes. Then lower the heat to 190C and leave the pie cooking for 35 minutes.
  5. You can tell the pie is ready when you put a knife in and it comes out clean.
  6. Leave the pie to cool for at least an hour.
  7. Get the squirty and decorate your pie
  8. Enjoy a tasty autumn treat!

More pumpkin recipes

Here are some more recipes recommended by the team.

Even more pumpkin recipes

Pumpkin recipes from

Every year in the UK, 18,000 tonnes of edible pumpkin go to waste! There are lots of delicious ways to eat your pumpkin – here are a few recipes to tuck into for inspiration. Find out more about Hubbub’s campaign to #EatYourPumpkin

Pumpkin recipes from

Visit Love Food Hate Waste’s recipe finder – plenty of pumpkin recipes and ideas on how to make the most of your leftovers!

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