I finally got around to carving up my pale pumpkin today, and I was faced with that annual dilemma; what the hell do I do with all those pumpkin guts? I’ve been guilty of just chucking it all in the bin many a time, until last year, when I blitzed it all into a puree and attempted to make soup and pumpkin risotto. But both were a massive flop and ended up in the bin anyway! So this year I decided to make something sweet instead and settled on this spiced pumpkin traybake with cream cheese frosting and roasted pumpkin seeds on top. I’m pretty happy with how it turned out… which is good, because there’s a whole tub of pumpkin goo in the fridge to get though! I think I’ll be making batches loooong after Halloween is over with! 🙂
Leftover Pumpkin Traybake
- 100g Pumpkin Puree (just blitz or boil and mash your pumpkin guts)
- 100g Roasted Pumpkin Seeds (I roasted mine with salt and cinnamon for 10 mins)
- 100g Brown Sugar
- 150g Butter
- 100g Self Raising Flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp baking powder
- 100g Cream Cheese
- 200g Icing Sugar
- Grease and line a deep rectangular baking tray and set the oven to 180°.
- Cream together 100g of butter with the brown sugar, cinnamon and ginger, then stir in the pumpkin puree.
- Whisk the eggs in a separate bowl, then stir into the main mix.
- Add the flour and baking power, then fold in to make a batter. Spoon into your baking tray and bake for around 25 minutes (or until a skewer comes out clean). Once baked, allow it to cool completely before removing from the tin.
- To make the cream cheese frosting, combine the cream cheese, butter and icing sugar and stir until smooth. Spread over the top of the cake, then cut into equal squares.
- Sprinkle with chopped pumpkin seeds. Yum!
Hope everyone’s having a good week! 🎃