Oct 26

A Delicious Way To Not Waste Pumpkin Flesh

Halloween approaches. I know this because I have 8 tonnes of candy stashed in my wardrobe. It used to be 9 tonnes but my husband and I have been steadily chipping away at it. A mini Mars Bar here, a treat size Twix there…remind me to address my chocoholism sometime.

I will be going to collect my pumpkin this week, for carving into a suitably spooky Halloween scene – perhaps a reclining witch cradling a black cat, hovering over a graveyard, surrounded by ghosts and ghouls. Or maybe two rough eyes and a mouth, probably just about all I can manage. Although there are families in my street who, I swear, have had their pumpkins laser cut, they are so intricate and artistic. Maybe the mums and dads are sculptors in their spare time. Or surgeons.

Here’s a recipe for all that pumpkin flesh you’ll be left with.

Pumpkin & Walnut Flapjacks

pumpkin flapjacks

Image for illustrative purposes only

Ingredients: (makes about 14)

  • 200g pumpkin, peeled and grated in a food processor
  • 200g oats
  • 100g sugar
  • 1 tsp vanilla extract
  • 100g butter
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves or ginger
  • 1/2 teaspoon salt
  • 4 tbsp golden syrup
  • 100g chopped walnuts (or other nuts)


  1. Melt the butter and sugar 40 seconds in the microwave.
  2. Add in all the other ingredients and pack into a greased baking tray.
  3. Bake 180 degrees Celsius 25 minutes.
  4. Allow to cool a bit then mark into squares or bars.

Serving: Nice on their own or with plain yogurt for breakfast.


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