Did you know that pumpkins are much more than just great decoration for autumn? All our pumpkins are edible; you can eat the flesh that you scoop out of the inside of your pumpkin.
Why not try one of the recipes below and not only enjoy looking at your pumpkin – enjoy eating it too!
Rougham Pumpkins are open over the weekends in October and then daily in the last week of October. Find all the details on our Pick Your Own Pumpkins page.
(The gourds that we sell are not edible – please see the noticeboard at the pumpkin patch to check which varieties you can eat.)
Pumpkin Pie
Ingredients
- 750g pumpkin peeled, de-seeded and cut into chunks
- 350g sweet shortcut pastry
- Plain flour, for dusting
- 140g castor sugar
- 1/2 tsp salt
- 1/2 tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar
Method
- Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin and let it cool.
- Heat oven to 180C, 160C fan, gas mark 4. Roll out the pastry on a lightly-floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
- Increase the oven to 220C, 200C fan, gas mark 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin puree and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C, 160C fan, gas mark 4. Continue to bake for 35-40 mins until the filling has just set.
- Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
Pumpkin & Roast Almond Soup
Ingredients
- 150g blanched almonds
- 1½kg pumpkin or butternut squash
- 50ml olive oil
- 3 cloves of garlic, peeled and crushed
- 1 litre chicken stock, hot
Method
- Preheat the oven to 180°C, gas mark 4. Lay the almonds on a baking tray and roast for 10 minutes until golden.
- Using a sharp knife, peel away the skin and then halve and deseed the pumpkin. Cut it into large chunks then coarsely grate with a box grater or food processor fitted with a grater attachment.
- Heat the oil in a large, heavy-based pan, add the garlic and fry gently for about a minute until golden. Increase the temperature, add the grated pumpkin and almonds and fry for 10 minutes, stirring continuously. If the pumpkin starts to dry out at any point, add a ladleful of chicken stock.
- Add any remaining stock and simmer for 5 minutes. Take the pan off the heat and leave to cool for a few minutes.
- Blend the soup in batches in a liquidiser until smooth then return to the pan and reheat gently. Divide between warm bowls and serve garnished with toasted almonds or pumpkin seeds.
Based on Waitrose recipe, 2026
Pumpkin Savoury Traybake
Ingredients
- 500g butternut squash or pumpkin, peeled and cut into 2.5cm chunks
- 1 red onion, cut into wedges
- 1½ tbsp olive oil
- ½ tsp cumin seeds
- ½ tsp hot smoked paprika
- 2 clove/s garlic
- 150g whole leaf kale or spinach, stems removed, leaves torn
- 250g pack halloumi, sliced
- 1 unwaxed lemon, zest and juice
- 1 tsp capers
Method
- Preheat the oven to 220°C, gas mark 7. Put the pumpkin or squash and onion into a large roasting tin with ½ tbsp oil, the cumin and paprika, then season and toss together. Roast for 20 minutes or until tender. Reduce the oven temperature to 200°C, gas mark 6.
- Add the garlic and kale/spinach to another tin, drizzle with ½ tbsp oil and season. Add the halloumi to the squash tin, then roast both tins for 15-20 minutes more until everything is golden.
- Squeeze the garlic out of the skins and into a small bowl. Mash with a fork, then whisk in the lemon zest and juice, capers and remaining oil. Tip the kale/spinach into the squash tin, drizzle over the dressing, stir, then divide between 2 plates.
Based on Waitrose recipe, 2026
Pumpkin & Ginger Cupcakes
Ingredients
- 275g pumpkin (or butternut squash), peeled and deseeded
- 30g root ginger, grated
- 100g slightly salted butter, softened
- 100g light brown muscovado sugar
- 2 medium free range Eggs
- 175g self-raising flour
- ½ tsp baking powder
- 50g sultanas
- 250g creamy soft cheese
- 50g icing sugar
Method
- Preheat the oven to 180 degrees C, gas mark 4. Line 18 sections of 2 x 12-hole cake trays with fairy cake cases (or bake in 2 batches).
- Dice the pumpkin and cook in boiling water for 15 minutes until tender. Drain thoroughly and return to the saucepan. Mash well. Sandwich between plenty of sheets of kitchen paper and press down firmly so the paper absorbs the moisture.
- Put the ginger, butter, sugar, eggs, flour and baking powder in a mixing bowl and beat with an electric whisk until smooth and creamy. Beat in the pumpkin puree and sultanas briefly to mix.
- Spoon into the cases, filling them three- quarters full, then bake for 20 minutes until risen and springy to the touch. Transfer to a wire rack to cool.
- Beat a 250g tub creamy soft cheese in a bowl with 50g icing sugar. Spread over the cakes.
Based on Waitrose recipe, 2026
