Use your carved pumpkin flesh up in a cake. Counts as one of your five a day but limit yourself to small pieces as there’s a lot of sugar. It could be made healthier by using brown sugar or wholewheat flour.


212g pumpkin puree
2 eggs
125ml vegetable oil
75ml water
300g caster sugar
225g plain flour
1 tsp bicarbonate of soda
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger


Preheat oven to 180oC, line a bread loaf tin with baking parchment.
In a large bowl, mix together the pumpkin puree, eggs, oil, water and sugar until well blended.
In a separate bowl, whisk together the flour, bicarbonate of soda, cinnamon, nutmeg and ginger.
Stir the dry ingredients into the pumpkin mixture until just blended.
Pour into the prepared tin and bake for about 50mins. Insert into the centre a skewer, if it comes out clean the cake is cooked.