Melinda Essey shares how to pump-up the pumpkin with these delicious Halloween recipes  

It’s almost Halloween.

And on Sunday, Melinda Essey visited Weekend Sunrise to share how to pump-up your pumpkins, with some creative recipes.

Visit Paddy’s Markets to get your Halloween needs. Paddy’s Markets website here.

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Recipe below:

Left-over Pumpkin Chocolate Chip Cookies

Prep Time: 30 minutes

Cook Time: 12-15 minutes

Total Time: 45 minutes

Yield: 12

Ingredients

• 110 grams butter, melted and cooled
• 140 grams (1/2 cup) pumpkin puree, strained or blotted to remove excess moisture
• 75 grams brown sugar
• 75 grams white sugar
• 1 large egg white, room temperature
• 1 tsp vanilla extract
• 200 grams plain flour
• ½ tsp bi-carb soda
• ½ tsp salt
• 1½ tsps ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground allspice
• ¼ tsp nutmeg
• ¼ tsp clove
• 200 grams chocolate chips

Method

1. In a small saucepan, melt the butter. Set aside to cool for about 30 minutes.
2. Preheat oven to 180˚C. Line two baking sheets with baking paper. Set aside.
3. Puree your roasted pumpkin (roasted at 200˚C for 30–45mins). Then spoon onto half of a folded paper towel. Blot the pumpkin with the other half of the towel to remove excess moisture. Multiple layered paper towel works best, pressing gently.
4. In a medium sized bowl whisk the flour, bi-carb soda, salt and spices. Set aside.
5. Once the butter is cool transfer to a large bowl. Add the sugars, egg white, vanilla and pumpkin puree and whisk until smooth.
6. Pour the dry ingredients into the wet and with a large spoon or rubber spatula, mix until just combined.
7. Gently fold in the chocolate chips. Do not overmix.
8. Scoop the dough into 50g portions and place 5cm apart on the prepared baking sheets. If the dough is too wet to handle and you don’t have a cookie scoop, wet your hands before handling the dough (it works). Alternately pop the dough in the fridge for half an hour to firm up before shaping cookies.
9. Bake for 12 to 15 minutes or until the cookies are golden brown. Remove from the oven and allow to cool completely before transferring from the sheet.

Roasted Pumpkin Seeds

Ingredients

• Pumpkin seeds
• Olive oil
• Sea
• Optional spices: cumin, cayenne pepper, curry powder

Method

1. Cut the pumpkin in half and scoop out the seeds with a spoon.
2. Drop the seeds into a bowl of cold water and swish them around with your hands. They will float to the top and look mostly clean. Drain the seeds, picking off any of the remaining stringy bits.
3. Bring a medium saucepan of water to the boil. Stir in two teaspoons of salt and the seeds. Simmer for 10mins.
4. Drain well in a colander and spread onto paper towel to dry.
5. Preheat oven to 175˚C and line a baking sheet with baking paper.
6. Once dry, pour the seeds onto the baking sheet and toss in the oil, salt and spices (if using).
7. Flatten into a single layer on the sheet and roast for around 30 minutes giving the tray a shake and turn half way through. Cooking time will vary depending on seed size and how dry they are, so bake until golden brown.
8. Remove from the oven, sprinkle over some extra salt and enjoy once they’re cool enough.

Pumpkin Seed Pesto

Ingredients

• ½ cup pumpkin seeds, shelled
• 1 clove garlic, sliced
• 2-3 cups your choice of basil, spinach, rocket, carrot tops, kale
• 1/3 cup olive oil
• ¼ cup parmesan (nutritional yeast for a vegan option)
• 1-2 tbsp lemon juice
• Salt
• Freshly cracked black pepper

Method

1. Toast the pumpkin seeds in a dry pan until golden brown and fragrant.
2. In a blender, combine the pumpkin seeds, garlic and parmesan until roughly chopped (you don’t want it too smooth.
3. Add the greens, parmesan, lemon juice. Then with the processor running, slowly pour in the olive oil and blend until the mixture comes together.
4. Taste and season with salt and pepper.
5. Enjoy!