Autumn is peak pumpkin season, and these three recipes shout cosy from the rooftops. Whether it’s fritters crisped to golden perfection, a hearty roasted barley bowl brimming with earthy beetroot, or a pecan-studded pie that’s pure indulgence – each dish captures the warmth and whimsy of the season.  

Pumpkin & parmesan fritters  

Makes 20-25 

Ingredients 

4 cups (about 600g) grated pumpkin
½ cup grated Parmesan
½ tsp ground nutmeg
3 Tbsp self-raising flour
Salt and milled pepper
1½ Tbsp milk
1 egg
Glug olive or canola oil
  

For serving 

Handful sage, fried (or use fresh coriander instead) 
Parmesan shavings
Sweet chilli sauce 

Method  

1. Combine pumpkin, cheese, nutmeg and flour. Season. 
2. Whisk together milk and egg. Stir into pumpkin mixture to combine. 
3. Heat oil over medium heat and shallow-fry 1 heaped tablespoon of the mixture for 6-8 minutes, flipping halfway through until golden, crispy and cooked through.  
4. Repeat until mixture is done. 
5. Serve scattered with sage and Parmesan, with sweet chilli sauce on the side.  

Recipe & styling: Gail Damon 
Photographs: Zhann Solomons

Roasted barley, beetroot and pumpkin bowl 

Serves 4  

Ingredients  

500g pumpkin, cut into wedges
4 large beetroots, peeled and cut into wedges
2 red onions, quartered
¼ cup olive oil
1 tsp each fennel and cumin seeds, crushed (optional)
Salt and milled pepper
1 large onion, chopped
2 cloves garlic, chopped
2 cups pearl barley
3 cups vegetable stock
Handful each toasted pumpkin seeds and walnuts
Basil and watercress (optional), for serving  

Method 

1. Preheat oven to 180°C. 
2. Place pumpkin, beetroot and onions on a baking tray. 
3. Drizzle with oil, then sprinkle with fennel and cumin seeds. Season well.
4. Roast for 40-45 minutes until tender.
5. Heat oil in a pot and sauté onion until soft.
6. Add garlic and fry for another minute. Add barley and stock then boil for 15-18 minutes, stirring regularly until liquid is absorbed, and the barley edges are soft. 
7. Increase oven heat to 220°C.
8. Place barley in a single layer on a baking tray with pumpkin seeds and walnuts.
9. Drizzle with a little oil and roast for 8 – 1 0 minutes or until crispy, stirring after 5 minutes.
10. Spoon barley onto a platter or into bowls and top with warm roasted vegetables.
11. Serve with basil and watercress, if you like. 

Recipe and photographs courtesy of Fresh Living Magazine 

Pumpkin pecan pie  

Serves 6-8 

Ingredients 

1 packet (400g) short crust pastry, defrosted 
Flour, for dusting 
1 packet (500g) pumpkin cubes 
2 Tbsp (30g) butter
2 eggs
1 tub (230g) medium fat cream cheese 
1 cup (200g) brown sugar 
Grating of nutmeg 
1 tsp (5ml) ground cinnamon 
¼ cup (60ml) honey 
1 large packet (150g) pecan halves 
Whipped cream, for serving
Honey, for serving (optional)   

Method 

1. Roll out pastry on a floured work surface to 4mm thick. Line a 25cm tart tin with pastry, cutting away any excess pastry. (See cook’s note.)  
2. Use a fork to prick the base of tart, which will allow steam to escape. 
3. Place a sheet of baking paper over pastry, covering completely, then fill to the top with raw rice or baking beads. Chill. 
4. Preheat oven to 200°C.
5. Steam pumpkin on the stove or in the microwave. Cool slightly. 
6. Blitz pumpkin using a stick blender (or use a masher if you like) until smooth. Stir in butter and set aside to cool. 
7. Whisk together remaining ingredients until well combined, then fold in the pumpkin puree. 
8. Blind bake tart shell for 20 minutes. Remove rice or beads and baking paper. 
9. Pour pumpkin batter into the par-baked tart shell. 
10. Bake for another 25 minutes.
11. Remove, top with pecan nuts and return to the oven for another 5-8 minutes. 
12. Cool for 10 minutes in tin before unmoulding. 
13. Serve tart warm with a dollop of cream and a drizzle of honey, if you like.  

Cook’s note: 

To extend your pastry, line your tart tin and cut the pastry level with the edges by rolling your rolling pin over the tin or cutting with a sharp knife. Then, using your index- or pinkie finger (depending on tin size) press against each fluted indent to extend it over the tin’s edge.  

Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons

Also read: 2 Sweet vegan treats to munch on