Pumpkin Carving

Thursday, October 28, 2010

Today I had planned to show you pictures of the spooky pumpkin I carved last night.

Except I didn’t carve it, I went out and had dinner instead. I didn’t even watch the Halloween Poirot, I am saving it for a spooky afternoon tomorrow.

So instead I shall have to content myself with showing you last years pumpkin. I was rather proud of it’s Tim Burtonesque appearance and considered just carving the exact same thing this year. (I still might!)

Today Mr Chick is on holiday so we are heading off to the Norwich Beer Festival for some rather dangerous afternoon drinking, that may or may not turn into evening drinking. This years logo, in a delightful on theme kind of way, features a pumpkin (it always features the dragon, it’s a Norwich thing.)

If you’ve carved a pumpkin yet this year I would really love to see it! You can leave links in the comments (though if it disappears it just means I have to approve the comment! so don’t panic!) or you can upload them to my Facebook page.

If you haven’t got to the point of pumpkins yet then I shall leave you with some pumpkiny inspiration to get you in the mood (and, if you scroll to the bottom of the page a recipe for pumpkin bread you can make with it’s innards, should the urge take you!)

Pumpkin Bread

Make pumpkin puree from your pumpkin innards by roasting it and then mashing it up with a fork once soft. Then….

210g flour
1/2 teaspoon of salt
200 g sugar
1 teaspoon baking soda
250ml pumpkin purée
100ml olive oil
2 eggs, beaten
4 tbsp water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
100g chopped walnuts


1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one loaf. Can easily double the recipe.

(recipe courtesy of Simply recipes and adapted to UK measurements)

6 Responses
  • Fi Phillips
    October 28, 2010

    I’ve got my pumpkin waiting the weekend carving. Will probably use the innards to make soup. Might roast the seeds too.

    Have a great Hallowe’en.

  • Lady Cherry
    October 28, 2010

    Great pumpkin carving. I feel inspired!

  • fritha louise
    October 28, 2010

    You have great pumpkin carving skills! I always make a mess of mine. I like the sound of pumpkin bread though, I think I might have a bit more success with that!

  • Penny Dreadful Vintage
    October 28, 2010

    Hugely impressed with last years pumpkin anyway! Enjoy the Poirot, I won’t reveal who dunnit x

  • Pixie
    October 29, 2010

    I did a similar one for my first attempt. Considering going for the stencil option tomorrow but fear it might steal some of my creativity. :)

  • A Certain Vintage
    November 5, 2010

    after seeing this, i carved my pumpkin to look a bit like the one in the first picture with the pin-up…but everyone kept asking me why it had eyebrows!