5 Alternative Halloween Pumpkin Uses

The humble pumpkin is synonymous with Autumn and seeing them pop-up in the shops gives us all of the warm and cosy feels ahead of Christmas. Sure, you can carve your pumpkin in the traditional way but it could be destined for so much more! It’s time to pimp up your pumpkin skills…


Well isn’t this just a picture of loveliness! Swap your go-to vase for a pumpkin.








What you’ll need:

Sharp Serrated knife
Bouquet of flowers (we just happen to have some gorgeous Autumnal offerings here)
Cellophane (which comes for free with your Moonpig bouquet!)

How to make it:

  • Give your pumpkin a good old clean and dry down. With a sharp knife, carefully slice the top of the pumpkin lid. (You won’t need the lid after this, so stick it in the bin or the compost.)
  • Scoop out the flesh and seeds with a spoon (keeping the flesh for our easy pie recipe below!)
  • Now time for the bouquet. First unwrap your flowers and move your pumpkin to the edge of a table. Next, hold your bouquet next to the pumpkin and roughly measure the right height for your stems. Trim anything below the table line away and remember to always cut the stems at an angle.
  • Wrap your flowers back in your cellophane and fasten with an elastic band – making sure there’s still a bit of give.
  • Finally, pour some water and flower food carefully inside the cellophane and pop the lot inside your pumpkin… Et voila!


Soup is the perfect winter warmer. Serve this silky soup in your pumpkin (or a mug depending how fancy you’re feeling), then finish with a nice bit of chunky bread and you’ve got a quick, delicious lunch.

What you’ll need:

Large pumpkin (peeled, deseeded and chop into chunks)
2 tbsp olive oil
2 onions finely chopped
700ml vegetable stock
150ml double cream or creme fraiche if you want it to be a bit lighter
Salt and pepper to taste
How to make it:

  • Heat your olive oil in a pan and until softened, then add your pumpkin.
  • Stir for 10 mins until it starts to turn in colour.
  • Pour in your stock and season, bringing to the boil, then simmer for 10 mins.
  • Take the soup off the heat, pour in your cream or creme fraiche and stir in. You can then puree the mixture with a hand blender or pour it into your food blender (you may need to do this in a couple of batches so have a spare pan ready).
  • If you’re feeling super snazzy you can sieve your soup to get rid of any excess chunks, although we like it a little rustic!
  • Now it’s time to enjoy.
  • You can also freeze it for up to 2 months… (and trust us, you’ll thank your past self for that in the future!)


If you like less of the spook and more of the autumnal vibe, here’s our take on some very fetching Halloween decorations.








What you’ll need:

Pumpkins of varying sizes
Paints (any colour you like – tester pots will work brilliantly for this)
White marker pen

How to make it:

  • Prep your area and make sure you’ve got your surface covered so pesky paint splatters don’t make their way onto your furniture.
  • Paint your pumpkin, making sure you wait for the paint to completely dry before you paint the base.
  • Now time for the writing. If you’ve got great handwriting, just go for it with your marker pen. And if you need a bit of inspiration we’ve found some great text templates  here which you can print, cut out and draw around with a pencil before filling in the design with your white marker pen.


This recipe is so simple you can have a desert made and in the oven in a matter of minutes with our crafty little shortcuts.








What you’ll need:

2 eggs
¾ cup of sugar
1 ½ teaspoons of pumpkin spice (make your own with 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves)
½ tsp sea salt
Pumpkin pulp (you can buy this in a can too)
1 can of condensed milk
Pre-made shortcrust pastry
Round pie case/tin

How to make it:

  • Preheat the oven to 220 degrees.
  • Prep the pastry as per the box and lay it out into your pie tin.
  • In a bowl, beat the eggs and stir in remaining ingredients until well blended.
  • Pour into your pastry-lined pan and bake in the oven 15 minutes.
  • Reduce the oven temperature to 180 degrees and bake for 40 to 50 minutes.
  • Let it cool completely and get stuck in! No really, you’re welcome 😉









What you’ll need:

Glow in the dark spray paint – we’ve found some good ones here
Printable images – find some traditional halloween images here
Double sided tape

How to make it:

  • You can draw your pumpkin face or design freehand, but if you’re not a Tony Hart wannabe then you can print and cut out your printable image.
  • Cut out your design and place it onto your pumpkin with tape.
  • Now for the spraying! We’d recommend doing it outside on a sheet, as you’ll need a well ventilated area. Follow the can instructions, making sure you evenly coat the pumpkin. Wait a few minutes between coats (the more the coats, the more they’ll glow!)
  • We’d wait around 2 hours for the paint to dry before peeling off the template.
  • Make sure you’ve got your pumpkin in the light before you get him glowing in the dark! Admittedly they won’t glow for long but we love them all the same!

That’ll keep those pumpkins busy! And don’t forget to share your creations with us using #MoonpigMoment on any of our channels below. Have a spooktacular Halloween!

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