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Zero Waste Halloween Snack Idea For 2021 - Pumpkin Pie

Zero Waste Halloween Snack Idea For 2021 - Pumpkin Pie

Halloween is quickly approaching, along with this comes a lot of unnecessary waste… there’s more than you think! The sweet wrappers, the costumes that the children will wear for a few hours and then grow out of, the decorations etc. the list is endless. But, just because you’re trying to live a more sustainable lifestyle it doesn’t mean you have to miss out on all the fun. We want to share our favourite zero waste halloween recipe for you to try with your family, friends and trick or treaters! 

Around 17 million pumpkins get bought every year for the preparation of Halloween in the UK alone. We can only imagine how much of the pumpkin flesh actually gets used, the rest is most likely thrown away.

With this easy, pumpkin pie recipe we can minimise the waste and create something yummy from it!

Prep: 40 minutes

Cooking time: 1 hour 30 minutes + time to chill

Serves: 8

Ingredients:

750g pumpkin peeled, deseeded and cut into chunks,

350g sweet shortcrust pastry,

​​plain flour (for dusting),

140g caster sugar,

½ tsp salt,

½ tsp fresh nutmeg, grated,

1 tsp cinnamon,

2 eggs,

25g butter,

175ml milk,

1 tbsp icing sugar.

You will need:

Large pan

Colander

22cm tart tin

Baking parchment

Baking beans

Sieve

Mixing bowl

Method:

  1. Place your pumpkin chunks in a large saucepan, cover it with water and leave it to boil. Once boiled, place a lid on top of the saucepan and allow it to simmer for a further 15 minutes (or until tender). Drain the pumpkin and leave it to cool.
  2. Whilst the pumpkin chunks are cooling, preheat your oven to 180C/160C fan/gas 4. Roll the pastry out onto a lightly flour-dusted surface and use it to line your tart tin (ensure the tin is loose bottomed and roughly 22cm). Pop the tin in the fridge and allow it to chill for 15 minutes. Once complete, line the pastry with some baking parchment and baking beans and allow to bake for 15 minutes.
  3. After the pastry has been baking for 15 minutes, simply remove the beans and paper and cook for a further 10 minutes. The base should be slightly golden and biscuity. Then allow it to chill.
  4. During the time you are waiting for the pastry to cool down, you can start to make the filling. Increase the oven to 220C/200C fan/gas 7. In a bowl, combine your sugar, salt, nutmeg and half of the cinnamon. Mix in the beaten eggs, melted butter and milk. Sieve the cooled pumpkin into a separate bowl or use a food processor to make it slightly easier! Then, add the pureed pumpkin to the bowl with the rest of the ingredients, stir to combine. Pour into the pastry shell and cook for 10 minutes. Reduce the temperature to 180C/160C fan/gas 4. Put your pie back into the oven and cook for a further 30-40 minutes, allowing the filling to set.
  5. Set your pumpkin pie to one side and allow to cool. Once cool enough, remove the pie from the tin and mix your icing sugar with the rest of the cinnamon, dust it over the pie and enjoy! 

Serve chilled.

There you have it, an easy, zero waste recipe for you to try this halloween. 

Head over to our Twitter to share your pumpkin pie photos or, tag us in them on Instagram! 

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