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Pumpkins

Brilliant for getting creative at Halloween, pumpkins are also wickedly delicious. Here’s how to decorate yours in style, plus some tasty ways to enjoy the goodness inside
A selection of M&S pumpkins

Pick the perfect pumpkin

This year, we’ve gone even bigger and better with our pumpkins! Whether you prefer the classic orange varieties or something a little different, explore the range in store from 29 September. Don’t miss our white ghost pumpkins, mini munchkin pumpkins and crown prince pumpkins.

Hit for Halloween

RECIPE INSPIRATION

Roasted pumpkin salad with tahini dressing and pomegranate

Roasted pumpkin salad with tahini dressing and pomegranate

Filled with Middle Eastern-inspired flavour, this super salad idea pairs sweet roast pumpkin with creamy tahini and a sprinkling of za’atar
See the recipe

Roasted pumpkin salad with tahini dressing and pomegranate
Serves 4

    • 1 medium pumpkin
    • 6 tbsp olive oil
    • 2 1/2 tsp cumin seeds
    • 2 tsp coriander seeds
    • 8 tbsp tahini
    • 2 garlic cloves, crushed
    • 1 1/2 lemon, juiced
    • 250g kale, cooked to pack intructions
    • 160g cous cous, cooked to pack instructions
    • A handful parsley, chopped
    • 4 tbsp pomegranate seeds
    • M&S za’atar, to serve
    1. Preheat the oven to 200°C/180°C fan/gas mark 6.
    2. Peel the pumpkin, remove the seeds and cut into 2cm-thick half-moons.
    3. Mix 3 tbsp olive oil with 2 tsp cumin seeds and the coriander seeds, and season with salt and pepper.
    4. Coat the pumpkin in the oil and spice mixture, arrange on a baking tray and bake for 30-40 minutes until golden and soft, turning halfway through.
    5. To make the dressing, mix together the tahini, the garlic, 3/4 of the lemon juice, the remaining cumin seeds and 6 tbsp ice-cold water. Season to taste.
    6. Once the ingredients are all cooked, mix together the kale, cous cous and parsley. Add the remaining oil and lemon juice and season. Divide among the plates.
    7. Top the grains with the pumpkin, drizzle over the dressing and top with pomegranate seeds and za’atar.
Pumpkin and goat’s cheese empanadas

Pumpkin and goat’s cheese empanadas

These perfect pastries are filled with best-in-season pumpkin, creamy goat’s cheese, honey, herbs and our M&S pumpkin spice seasoning
See the recipe

Pumpkin and goat’s cheese empanadas
Makes 10

    • 1 medium pumpkin
    • 275g self-raising flour
    • 4 tbsp olive oil
    • 1 tbsp lemon juice
    • 1 tsp thyme, chopped
    • 1 tsp rosemary, chopped
    • 160g soft goat’s cheese
    • 3 tbsp honey
    • 1 tsp M&S pumpkin spice seasoning
    • A little milk, to glaze
    1. Preheat the oven to 200°C/180°C fan/gas mark 6.
    2. Peel and deseed the pumpkin, dice into 1.5cm cubes, coat in a drizzle of olive oil and season with salt and pepper.
    3. Add the pumpkin to a baking tray and roast for 30-40 minutes until soft. Allow to cool.
    4. To make the dough, sieve the flavour into the bowl and add a pinch of salt. Make a well in the middle
    5. In separate bowl or jug, mix together the olive oil, lemon juice and 150ml boiling water. Add to the flour and mix to form a soft dough.
    6. On a floured surface, knead the dough until smooth and then cut into 10 equal pieces. Shape into balls, then roll our to create 12cm discs.
    7. Mix together the herbs and goat’s cheese to form a chunky paste. Add 400g pumpkin, honey and pumpkin spice seasoning. Season to taste.
    8. Add the filling onto one side of each disc. Wet the edges and fold to enclose. Seal the edges with a fork and then place on a lightly oiled baking sheet.
    9. Glaze with milk and bake for 20-30 minutes until golden brown and crisp, and serve warm.
    10. Got some leftover pumpkin? Use it in a salad the next day!

 

Pumpkin-spiced pancakes with sticky apples

Pumpkin-spiced pancakes with sticky apples

These warming pancakes are topped with sticky apples and maple syrup – the ultimate autumnal brunch
See the recipe

Pumpkin-spiced pancakes with sticky apples
Serves 4

    • 135g plain flour
    • 1 tsp M&S pumpkin spice seasoning
    • 1 tsp baking powder
    • ½ tsp salt
    • 2 tbsp caster sugar
    • 130ml milk
    • 1 large egg, lightly beaten
    • 2 tbsp melted butter, plus extra for cooking
    • 8 apples, sliced
    • 2 tbsp maple syrup
    1. Sift the flour, pumpkin spice seasoning, baking powder, salt and sugar into a large bowl.
    2. In a separate bowl, lightly whisk together the milk and egg. Add the melted butter and whisk again.
    3. Pour the milk, egg and butter mix into the flour mixture. Beat until the batter is smooth.
    4. Heat a non-stick frying pan over a medium heat and melt a knob of butter. Add a ladle of mix to the pan and cook. 
    5. Once bubbling, turn over and cook until both sides are golden. Repeat until you have used all the mix.
    6. For the apples, melt a knob of butter in a frying pan. Add the apples, season with salt and cook for a few minutes.
    7. Add the maple syrup, then cook until the apples are caramelised and softened.
    8. Top the pancakes with apples and extra maple syrup.
Pumpkin-spiced hot chocolate

Pumpkin-spiced hot chocolate

Love a pumpkin spice latte? Try our idea for hot chocolate, topped with cream and pumpkin-spiced popcorn
See the recipe

Pumpkin-spiced hot chocolate

    1. Put ½ tsp of M&S pumpkin spice seasoning and your favourite hot chocolate powder in a mug, pour in hot milk and stir.
    2. For the popcorn, coat plain popcorn in sugar and melted butter, then sprinkle on some pumpkin spice seasoning and mix. Bake in the oven at 120°C/100°C fan/gas mark 0.5 until caramelised, then top the hot chocolate with whipped cream and the popcorn.

Carve a Percy Pig pumpkin!

An evening of wickedly good Halloween fun begins with a spooky pumpkin. Our medium-sized M&S Select Farms pumpkins are just 65p.

How will you decorate yours? For something a little different, why not carve our iconic Percy Pig into your pumpkin and add a tealight for an eerie glow?

More Halloween ideas
Percy Pig pumpkin
A group of colourful painted pumpkins

Make your pumpkin pop

Fancy a change from the usual pumpkin carving? Try painting yours instead. For a striking finish, use neon paint and experiment with different designs: splatter the paint Jackson Pollock-style across the pumpkin, draw graphic stripes and shapes, paint a thick layer across one half and let it drip down, or go for spooky faces. Arrange on your doorstep or by the fireplace to wow your guests. 

Let’s get spooky

Hungry for more?

Pumpkin Yumnuts

Ghoulishly good treats 

See what’s new in store this Halloween, from our pumpkin Yumnut to our terrifyingly tasty squeal deal
See the range 
Chef Chris Baber

Family recipes

Looking for dinner inspiration? Try chef Chris Baber’s crowd-pleasing ideas, guaranteed to keep all the family happy
Get cooking
Food inspiration

Food inspiration

Recipe ideas, handy kitchen advice and tops galore from our food editors 
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