3 Ways to Use up your leftover Halloween Pumpkins

Christelle Terzian shares her ideas and recipes for leftover Halloween pumpkins


According to UK polls, more than half of the island’s 24 million Jack-O-Lanterns will be added to the landfill. According to this poll, about three in five people throw away pumpkin innards because they don’t know what to do with them, or don’t know that they are edible!


Are you holding on to pumpkin innards, but aren’t sure what to do with them just yet? Don’t throw them away, there is enough food being wasted on the planet!


Here are three wonderful ways to use up your pumpkin before it goes bad.


RECIPE 1: Smokey Pumpkin Mac ‘N Cheeze

This vegan mac ‘n’ cheese will please even the omnivores who despise vegan cheese — and you won’t even be able to tell there’s any pumpkin in it!


Extremely easy, and fairly fast to put together.


leftover halloween pumpkins

YIELD: 3-4 Portions

PREP TIME: 15 Minutes

Cooking Time: 10 Minutes

Total Time: 25 Minutes





  • 400g macaroni pasta
  • 300g pumpkin (from scraps), roughly chopped
  • 1 clove garlic, sliced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp lemon juice
  • 75g cashews, soaked for at least 1hr
  • 3-4 tbsp nutritional yeast
  • 1/3 tbsp smoked paprika
  • 1/3 tbsp sweet paprika
  • 1/3 vegetable bouillon/stock powder
  • 3/4 cup water
  • Pinch of white pepper [optional]
  • Salt and pepper, to taste


For the garnish:

  • 1/2 cup breadcrumbs
  • 1/2 cup vegan mozzarella
  • 1 tbsp pumpkin seeds



  1. Preheat the oven to 220°C.
  2. Bring a large pot of salted water to a boil and cook the macaroni pasta according to packet instructions. When cooked, place the pasta in an oven-proof dish.
  3. In a medium saucepan over medium-low heat, heat the olive oil and sauté the garlic until soft and fragrant. Add in your pumpkin scraps and cook until soft. Lightly season with salt and pepper.
  4. Combine all the ingredients in and a blender or food processor, and blend until very smooth. Taste and adjust seasoning.
  5. Pour the cheezy sauce over the pasta and mix well. Top with vegan mozzarella, breadcrumbs, and pumpkin seeds, and bake for 10 mins!
  6. Leave to stand for 5 mins before serving.


RECIPE 2: Pumpkin-Spiced Pumpkin Chips

Making pumpkin chips is an easy way to use up the walls of a pumpkin, rather than the innards, and all you need in a vegetable peeler and an oven. Perfect to snack on, easily adaptable seasoning, and great to use an garnish for soups, salads, or on my Smokey Pumpkin Mac ‘n Cheeze!


leftover halloween pumpkins

YIELD: 1 Jar Full

PREP TIME: 5 Minutes

Cooking Time: 40 Minutes

Total Time: 40 Minutes







  • 1 pumpkin, de-seeded
  • 1 tbsp veg oil
  • 2 tbsp maple or agave syrup
  • Pinch of salt
  • 1/4 tsp cinnamon
  • 1/8 tsp all-spice
  • 1/8 tsp cloves powder
  • 1/8 nutmeg powder



  1. Preheat the oven to 110ºC and line a baking sheet with parchment paper.
  2. Using a vegetable peeler, cut long ribbons of pumpkin and place them in a mixing bowl.
  3. Mix in the rest of the ingredients and mix well to ensure that every ribbons is coating in the spice mix. Allow to sit for 5 mins, the pumpkin will release some of its juices.
  4. Drain the liquid out of the bowl (you can reserve it to make more chips later!) and line every slice on the baking sheet, making sure they don’t overlap.
  5. Bake for 40 minutes, until golden brown. Allow to cool completely before removing. When cooled the chips will be crispy and ready, store in an airtight container and enjoy as a snack or use as garnish!



RECIPE 3: Pumpkin-Spiced Latte Smoothie

Of course, the Pumpkin-Spiced Latte made the list this year, but in a slightly different way! Cold and smooth, good for a post-workout boost, or just because you feel like it. Once you have the Pumpkin-Spiced Latte mix ready, this is the easiest smoothie you will ever make.


3 Ways to Use up your leftover Halloween Pumpkins 1



YIELD: 1 Smoothie

PREP TIME: 5 Minutes

Cooking Time: 10 Minutes (but after you have the mix, 0 minutes)

Total Time: 5-15 Minutes




  • 400g pumpkin, cooked
  • 2 tbsp maple or agave syrup
  • Pinch of salt
  • 1/2 tsp cinnamon
  • 1/8 tsp all-spice
  • 1/8 tsp cloves powder
  • 1/8 nutmeg powder
  • 1 frozen banana, sliced
  • 1 tsp espresso powder
  • 200ml plant milk




  1. To make the Pumpkin-Spiced Latte mix, blend the cooked pumpkin with 2 tbsp plant milk, the maple/agave syrup, cinnamon, cloves, nutmeg, all spice, and salt. keep in a sterilised bottle in the fridge and use in porridge, coffees, muffins, and smoothies!
  2. To make the smoothie, blend a frozen banana with 200ml plant milk, 1 tsp espresso powder, and 2 tbsp of you Pumpkin-Spiced Latte mix, until smooth. Serve in a chilled glass and top with extra cinnamon!



By Christelle Terzian
Website: www.veganbychris.com
Instagram: @veganbychris




1 Comment

  1. Veenas on November 6, 2020 at 10:27 am

    I Follow the Vegan Recipes. I Saw Your Blogs. This is a Fabulous Recipe !! Nice Blog to Follow !! I’ll Definitely Try it !! Thank You so Much for the Recipe !!

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