Keele Hub for Sustainability

Welcome to our Spooktacula Craft Page. Here you will find information on how to make your own Eco-friendly spooky crafts for Halloween.

Grow your own pumpkin - what you need to know

Planting Pumpkin Seeds

• You can sew the seeds of pumpkins between April and May, although you can leave it as Late as July.
• Seeds should be potted in a 7.5 peat pot, 2cm below the surface and the seeds should sit on their sides. 
• Place the pot on a windowsill, or use a propagator. Remember to keep the soil moist.
• Once the seedlings’ roots sprout, move them into a 12.5cm pot.
•  Transfer the plant  into a growing bed outside towards the end of May.

Growing Beds for Pumpkins

• The growing bed should be raked to remove any large stones and an Inch or more of compost should be incorporated into the soil.
• Dig a hole 30cm wide and deep and fill with compost. Also incorporate some compost with the excavated soil and fill the hole to make a small mound.
•  Plant the seedling in the mound.
•  Multiple seeds should be spaced 3 m apart.
• Deter weeds, and retain moisture with mulch.
• Water regulalry and feed with general fertiliser.
• You can switch to tomato food once the pumpkins begin to grow.
• Remove any leaves that shade the fruit.

Tip: to prevent the fuit from rotting, raise them up onto a piece of wood or brick.

Havesting

• Harvesting begins when the stem cracks and the skin is tough – A ripe pumpkin sound hollow when tapped.
•  The fruit should be cut off before the first frost, unless an early frost loccurs. If there is a risk of early frost remember to protect the fruit using carboard and straw.
• To remove the fruit, cut off with a long stalk.
• Pumpkins can be kept at an indoor temperature between 27-320c for 4 days to ripen further.
• Alternatively, they can be left outdoors  in direct sunlight for a further ten days.

Pumpkin Recipes

Classic Pumpkin Pie.

Filling:

1.      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; let cool.

2.      Heat oven to 180C/160C fan/gas 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.

3.      Increase oven to 220C/200C fan/gas 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 purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.

4.     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.

Ingredients:

• 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
• 350g sweet shortcrust pastryplain flour ,
•  for dusting140g caster sugar
• ½ tsp salt
• ½ tsp fresh nutmeg , grated
• 1 tsp cinnamon
• 2 eggs , beaten
• 25g butter , melted
• 14. 175ml milk
• 1 tbsp icing sugar

Pumpkin & Gruyère Tartlets (makes 8)

1. Preheat the oven to 180°C/350°F.
2. To make the pastry, sift the flour and salt into a large bowl, rub in the butter until mixture resembles breadcrumbs. Stir in the water, a little at a time, until a smooth dough is formed. Turn onto a floured surface, lightly press into a flattened ball, wrap in clingfilm and refrigerate for an hour.
3. Place on a floured surface and roll out to a thickness of approx. 4mm. Cut pastry circles and line eight 12cm tartlet tins. Place a layer of greaseproof paper in each, add a few baking beans, bake for 15 minutes then allow to cool.
4. When cool, sprinkle the Parmesan into the pastry cases. Mix the remaining filling ingredients, except the thyme, together and pour into the cases. Cook for 30 minutes, sprinkle the reserved Gruyère cubes on top and cook for a further 5 minutes.
5. Garnish with thyme.

Pastry

• 400g plain flour, plus extra for dusting
• Large pinch salt
• 200g unsalted butter, cubed
• 4-6 tbsp cold water

Filling

• 3cm chunk Parmesan, grated
• 5 eggs
• 5 egg yolks
• 215g of tinned pumpkin
• 500ml double cream
• Salt, pepper & nutmeg to season
• 250g Gruyère cheese, cubed, reserve a few pieces
• Small handful of thyme