If you mould this into globes and pop in wooden kebab sticks, you’ll have the perfect offering for neighbourhood trick-or-treaters too. The seeds of the ‘Kakai’ variety are particularly good for eating as they have no hard outer shell, unlike other varieties, so if you’re carving one of these, be sure not to miss out!
You can also use the flesh of the pumpkin to make tasty foods. Favourites in my household include warming pumpkin soup with crushed garlic, carrots and smoky bacon for seeing off the chill after an autumn walk and spiced pumpkin loaf with fragrant cinnamon, nutmeg and ginger as an accompaniment to an afternoon cuppa by the fire.
You can also make gingerbread and pumpkin biscuits iced with ghoulish designs or try the American classic of pumpkin pie served with vanilla bean ice-cream for a tasty after dinner treat.
Either buy a pumpkin specifically for cooking or make use of the flesh of your jack o’lantern in a few days’ time—the stringy innards aren’t enough on their own to give your home cooking that distinctive pumpkin punch.