Huge numbers of people will buy a pumpkin this month, carve it and enjoy the lights from the Jack O’Lantern in the window. But how many people will throw out the contents of the pumpkin adding to the mountains of food waste every year?

As Halloween approaches, Too Good To Go, the social impact company that operates the world's largest marketplace for surplus food, has plenty of suggestions to put every part of your pumpkin to good use.

From face masks to tasty snacks, there are many ways to make the most out of your pumpkins beyond decoration and reduce waste. Some of them make very tasty treats too!

Freshen up with a pumpkin face mask

Pumpkins are packed with vitamins A, C, and E, making them a great source of antioxidants and anti-inflammatory compounds. This makes them ideal for creating a nourishing face mask for all skin types.

Ingredients:

  • 1 tablespoon pumpkin puree
  • 1 tablespoon Greek yogurt

    • Method:

    1. Use a small leftover pumpkin to make a puree by simply cooking and mashing it with a fork.

    2. Mix the ingredients together in a small bowl.

    3. Before applying the face mask, cleanse your face thoroughly and do a patch skin test.

    4. Apply the paste with clean hands to your face, avoiding sensitive areas.

    5. Depending on your skin type, the paste can be left on for 10-15 minutes.

    6. After, gently rinse your skin with warm water and follow with your normal skincare routine.

    Homemade pumpkin bread

    Pumpkin bread is a classic autumn treat that's easy to make at home.

    Ingredients:

  • 200g pumpkin
  • 80g butter
  • 100g sugar
  • 1 egg
  • 125g plain flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

    • Method:

    1. Preheat oven to 170°C (338°F) and grease and flour a loaf tin.

    2. Cut the scooped pumpkin into similar-sized pieces and steam for 10-15 minutes or until soft. Mash the pumpkin until smooth and strain it to remove excess water.

    3. Cream butter and sugar together until pale. Add the egg and continue to whisk until light and fluffy. Stir in the cooled pumpkin.

    4. In a separate bowl, whisk together the dry ingredients.

    5. Gently combine the wet and dry ingredients until just mixed.

    6. Smooth the batter into the greased and floured loaf tin and bake for 45 minutes or until a skewer inserted comes out clean.

    7. Enjoy warm or store in an airtight container.

    Tasty pumpkin seed snack

    Pumpkin seeds are a delicious and nutritious snack.

    Method:

    1. Scoop the seeds from the pumpkin and separate them from the stringy pulp.

    2. Place the seeds in a bowl with water and whisk quickly. The seeds will separate from the remaining pulp and float to the top.

    3. Press the seeds with a tea towel to dry them and place them on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.

    4. Bake at 170°C (338°F) for 10-15 minutes or until crunchy.

    Compost it

    One of the best ways to recycle pumpkins is to compost them. Pumpkins are beneficial for soil health and can help to improve your garden.

    Method:

    1. Remove all ornaments from the pumpkin, including the seeds if you haven't already.

    2. Cut or smash the pumpkin into smaller pieces for faster composting.

    3. Dig a small hole in your garden and place the pumpkin pieces in it.

    4. Cover the pumpkin pieces with soil.

    For more information about Too Good To Go, visit next.toogoodtogo.com/en-ie