Have yourself a healthy Halloween with these three fabulous pumpkin recipes.


Wholewheat Pumpkin Fritters with Tzatziki

For Fritters

  • 2 cups grated pumpkin
  • 1/4 cup chopped herbs, parsley, mint, dill
  • 1 red onion, diced
  • 1/4 cup plain feta, crumbled
  • 1/2 cup wholewheat flour, sifted
  • 1 egg, lightly beaten
  • Salt and pepper to taste
  • 2 Tbs canola oil
  • 60 ml seed mix

For Tzatziki

  • 1/2 cup Greek yoghurt
  • 1/2 cucumber, peeled and deseeded, diced and drained
  • 2 cloves garlic, minced
  • 1 Tbs lemon juice
  • Salt and pepper to taste


In a large bowl, mix the fritter ingredients together except the oil and seeds. Refrigerate for 20 minutes.
Heat oil in a frying pan, spoon heaped tablespoonfuls of the mixture into the hot oil and press down slightly to form a fritter.
Cook for four minutes per side until golden brown.
Remove and place on a paper towel to cool.
Mix the tzatziki ingredients together and refrigerate for at least 30 minutes to develop flavour.
Sprinkle the pumpkin fritters with seeds and fresh dill and serve with tzatziki.

Wine recommendation:
Hamilton Russell Chardonnay


Pumpkin Salad with Honey-Ginger Dressing


  • 25 ml honey
  • juice of one lemon
  • 30 ml finely chopped ginger
  • salt and pepper to taste
  • 1 1/2 cups grated butternut
  • 1 ripe mango
  • 300 g watercress
  • 50 ml dried cranberries
  • 1 cup fresh sweetcorn, sliced from the cob


Mix the honey, lemon juice, chopped ginger and seasoning in a large bowl.
Add the grated butternut and mic well before refrigerating for at least 20 minutes.
Slice the mango into thick pieces and grill for three minutes per side until it starts to lightly caramelise.
To serve, mix the watercress and grated butternut in a large bowl and add the cranberries. Arrange the mango slices on top and sprinkle with corn.

Wine recommendation:
Du Toitskloof Chenin Blanc


Spiced Pumpkin tart with Pistachio and Chocolate crust


For the Crust

  • 1/2 cup sugar
  • 1 cup pistachios, de-shelled and roasted
  • 4 Tbs cocoa powder
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 6 Tbs unsalted butter

For the Filling

  • 6 Tbs unsalted butter
  • pinch of salt
  • 1 butternut, peeled and diced
  • 4 Tbs dark rum
  • 7 fresh egg yolks
  • 3/4 cup brown sugar
  • 3/4 cup crème fraîche
  • 1/4 cup maple syrup
  • 1/4 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 tsp ground all spice
  • 1/4 tsp ground clove
  • 2 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 cup chopped dark chocolate


Pre-heat the oven to 160ºC.
For the crust, place sugar and pistachios in a food processor and pulverise until nuts are finely ground. Add cocoa powder, flour, salt and butter and pulse until combined.
Press the mixture into the bottom of a 12-inch tart pan and bake for 30 minutes or until firm. Allow to cool on a wire rack for 20 minutes.
For the filling, melt butter with salt. Spread butternut on a baking sheet and pour over the melted butter. Roast for 20-25 minutes or until completely soft.
Scrape the butternut mixture into a blender and purée until smooth, then pour into a bowl and allow to cool to room temperature.
Mix the purée with rum, egg yolks, brown sugar, crème fraîche, syrup, flour, vanilla, lemon juice and spices.
Melt the chocolate in the microwave and spread over the cooled crust, leaving a 1cm border around the edges to prevent the chocolate from burning.
Fill the tart pan with the pumpkin mixture and smooth the top.
Bake for 45 minutes to 1 hour or until the centre has set.

Wine recommendation:
Paul Cluver Noble late harvest of Gewurtztraminer

Recipes, Photography and Production by Jan Hendrik van der Westhuizen

First Published in the Country Issue #84.

Want more pumpkin palette inspiration? Check out our Colour Palette: from orange to terracotta.