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With the arrival of the Trumpkin, it’s become increasingly obvious that pumpkins are one of the world’s most versatile fruits.

They can portray political agendas, act as fillers for pies or simply decorate people’s porches. 

But did you know the humble pumpkin can also be used to produce music?



A photo posted by Dan "Newbie" Ndombe (@dannewbie) on

Having previously used wine glasses, frying pans and rubber bands as instruments, software engineer Dan Ndombe headed to a pumpkin patch to source some seasonal inspiration for his latest online music video.

Having selected pumpkins of various shapes and sizes, the Arkansas based YouTuber cut into the Halloween treats, filled them with water and proceeded to use them as drums to create one of the most unique renditions of the Ghostbusters theme tune the Internet has ever heard.

Check it out below:

Feat image: Shutterstock


Remember that time you got your head stuck in a pumpkin while trying to prove a point to a sibling?

Yeah us neither, but that's because we know the rules of sibling rivalry, and forcing your head into a large vegetable is not one of them.

Unfortunately for Rachel Ralphs, she never got the memo and has become somewhat of an internet sensation after getting her head lodged in a pumpkin after failing to convince her brother she had scored the biggest one.

In a YouTube video which has racked up more than 10,000 views in mere days, Rachel can be seen sliding her head inside her pumpkin before getting stuck and being forced to crouch over the kitchen table while family members give a running commentary.

*Shout out to the younger sibling who continuously sings the same line over and over… and the mam who couldn't really care less.*



If you have the dilemma of what to do with your pumpkin after Halloween, then fear not because these yummy cookies are EVERYTHING. 

Whether you choose gooey chocolate, rich cinnamon or soft honey, you won't regret one bite.

But if you want to go down to savoury root, check out these delicious recipes.

Pumpkin Chocolate Chip Cookies

Now this looks like the perfect cookie. Easy to make and delicious to eat, your pumpkin will certainly go to good use with this recipe. 


Pumpkin Cinnamon Cookies

These super-soft cookies with cinnamon chips and sugar are the BEST late night snack.


Oatmeal Pumpkin Creme Pies

Apart from looking amazing, these soft and chewy sweet treats are great with a pumpkin twist. 


Pumpkin Spice Honey Cookies

Crunchy on the outside and soft on the inside, you'll impress all your friends with this recipe


Pumpkin Cookie Dough Dip

If you thought regular cookie dough was good, you have seen nothing yet! 


Though they're widely used for cooking in America, a pumpkin is not something us Irish would regularly pick up in the supermarket.

But like butternut squashes, pumpkins can be used in a whole variety of different ways, from soups to seriously moist breads and cakes.

So if you're planning on carving a few jack-o-lanterns this week, save the flesh, bake it for around an hour at 165C, blend it and let it drain over a fine mesh sieve to remove excess water. Then try out one of the recipes below!

Some of these call for canned pumpkin purée, but the homemade stuff will be far tastier.

Pumpkin Protein Shake
The perfect autumn breakfast, with hints of vanilla, honey and banana. Leave out the protein powder and add some vanilla essence or vanilla bean paste if you prefer.


Turkey and Pumpkin Chilli
Adding pumpkin, sweet potato or butternut squash to chilli makes it insanely filling – meaning you won't even need rice.


Pumpkin Soup with Coconut Milk and Ginger
Got a winter cold? Try some of this warming Asian-inspired soup, packed with antioxidants.


Pumpkin Chai Scones
These scones get their spicy flavour from cinnamon, cardamom and ground ginger – they'll be perfect eaten warm with butter and some hot chocolate or coffee.


Pumpkin Spice Oatmeal Energy Balls
Breakfast on the go? Grab a few of these and a banana or handful of almonds and you'll be all set. If you don't have have brown rice syrup, sub in honey or agave nectar.


Carrot and Pumpkin Bread with Cider Glaze
Carrot cake's moistness and rich flavour is only improve by the addition of pumpkin. Yum.


Roasted Pumpkin Seeds
Don't bin the seeds, roast them with some salt and pepper for a tasty snack. You can also do this with butternut squash seeds. Win.



We may not have a house worth more than €2m, or a bounty of flash and expensive cars but at least we can match up to Kylie Jenner's cookie standards.

The 18-year-old reality star posted a stylish plate of cookies the other day and now you can make them too!


A photo posted by King Kylie (@kyliejenner) on

Just follow this delicious recipe from McKinney's if you want your Halloween night to be as fancy as the Kardashian/Jenners (well, you can try anyway): 


  • 100g butter, at room temp
  • 115g McKinney's caster sugar
  • 1 medium egg
  • 2 teaspoons vanilla extract
  • 250g plain white flour

For Icing:

  • McKinney's roll out icing
  • Orange, black and purple colouring
  • McKinney's icing sugar


1. Preheat oven to 190*C.

2. Beat the butter and sugar together with an electric whisk until combined.

3. Add the egg and vanilla extract and beat again.

4. Next, beat in the flour at a low speed to mix. Once mixed, form into ball of dough with your hands and lay on floured work surface.

5. Roll out the dough to approx. 1/2cm thick and cut out shapes using Halloween cookie cutters.

6. Lift carefully onto a lined baking tray and bake for 14-15 minutes until golden. 

7. Remove from oven and allow to cool on tray. 

8. Break off some of the white McKinney's roll out icing and knead until it softens.

9. Dust your work surface with McKinney's icing sugar and roll the white icing out into a thin layer. Cut out the same shapes you used for cookies.

10. Lift off the work surface carefully. Put a few tiny dots of water on the back and then stick onto your cookies.

11. Tear off three more pieces of McKinney's roll out icing and colour one piece orange, one black and one purple. 

12. Design your cookies just like Kylie for that Keeping Up With The Kardashians feel. 


In case you missed it, animals being adorable at Halloween is pretty much one of our favourite things here at SHEmazing

So when we came across Bilbo, the tiny corgi pup, we could barely contain our excitement. 

Bilbo is going viral after his owner filmed him becoming extremely confused by an equally tiny pumpkin.

This Tiny Corgi Hates His Tiny Pumpkin

At first, Bilbo tries to tell this pumpkin who the boss is.

But it doesn’t work, and he does not understand this nonsense.  He tries one last time to get the pumpkin to back off, but it doesn’t work.

The puppy’s owner, Jackie, wrote that this isn’t the first time Bilbo faced off with his orange nemesis. In another earlier video , he is equally infuriated by the seasonal treat.


Hurrah for pumpkins! The giant veg have now hit supermarkets, getting us oh-so excited for Halloween.

But just WHAT should we do with the leftover sticky, sweet mess of orange flesh and that tough, waxy exterior? Because all too often it all just ends up in the bin come November 1.

Fear not! There are actually loads of different things you can do with your spooky pumpkin once Halloween concludes.

Here, SHEmazing! rounds up our favourites tricks…


1) In the kitchen:

Pumpkin fries are a delicious, healthier-alternative to their potato counterparts:

  • Cut the flesh into thick chips 1-2cm thick.
  • Wash and pat dry with kitchen roll before transferring to a bowl.
  • Sprinkle generously with salt and leave aside to draw out any excess water.
  • Place on a baking tray lined with parchment paper. Lightly drizzle with a vegetable oil of your choice.
  • Bake at 200C for 40 minutes before serving immediately.


Roasted pumpkin hummus is a welcomed twist:

  • Cut the pumpkin flesh into cubes, drizzle with vegetable oil and bake on parchment paper for 35/40 minutes at 200C.
  • When cooled, add to a food processor. Top with a can of drained chickpeas, two cloves of garlic, two tablespoons of lemon juice and ground cumin to taste.
  • When the motor is running, add in about 60mls of virgin olive oil.
  • Remove and dress with chopped parsley and black pepper before serving.


2) In the bathroom:

Make a pumpkin spice body spruce to banish dry, rough skin as we head into the winter months:

  • Take a mixing bowl and add in 400g of brown sugar, 100g of white sugar and a sprinkle of ground cinnamon, nutmeg or clove. Mix together.
  • Gradually add in 100mls of almond or coconut oil until you have a damp, solid mass.
  • Transfer to a re-sealable jar and keep in the fridge for up to eight weeks.
  • Apply with exfoliating gloves to clean skin while in the shower and rinse afterwards.


3) In the water:

The more ambitious individual might fancy fashioning their giant pumpkin into a boat: a pumpkinfest in Maine in the US runs an annual water-based competition with participants racing in hollowed out pumpkins.

This year’s event, the 10th pumkin boat regatta, kicked off last week and will run until Monday. But don’t worry – the 2016 festival is already earmarked for 12 months’ time.


4) In the living room:

Painted pumpkin seeds can be dried out and used to create gorgeous Christmas tree decorations:

  • Wash the seeds, dry thoroughly and then toast on a low heat in the oven for 10 minutes. Leave these to sit overnight.
  • Take some cardboard and cut into Christmas tree shapes. Next glue the dried seeds to the template, with the pointed end facing downward to create a pinecone effect.
  • Allow the glue to dry before applying green, red, silver or gold spray-paint.
  • Finish with glitter or top with ribbons to hang from the tree.


5) In the party spirit:

Pumpkin-infused vodka or gin is a delightful as a seasonal liquor or in cocktails:

  • Dry roast pumpkin cubes on parchment paper for around 25/30minutes.
  • Decant 750mls of vodka or gin into a re-sealable jar and then add the pumpkin cubes, along with cloves, cinnamon and nutmeg.
  • Allow to sit for three weeks in a cool, dark place.
  • Strain out the liquid through a cheese cloth so you’re left with a clear, orange infusion.
  • Keep in the fridge and serve on its own or as part of a cocktail.


6) In the garden:

Simply rough chop any remaining pumpkin and work it into garden soil to act as a fertiliser. And why not sow your own for next year’s festivities?

Plant in late April in a greenhouse, conservatory or even on a window sill indoors, before transferring outside in late May or early June. Be careful not to over-water but use plenty of compost. Watch out for hungry slugs and snails too.



OK, we know it's still a while away yet, but when we came across these ridiculously cool pumpkin ideas, we had to share them with you. 

So, if you're having a Halloween party this year and want to impress, these pumpkin hacks will take your party to the next level:

Create a pumpkin serving bowl

Skip the punch bowl and pour some cider inside a pumpkin instead. Not only does this look brilliant, the pumpkin flavour will infuse into your drink for tasty autumn goodness. 


Serve food in pumpkin dishes

Get miniature pumpkins to act as individual serving bowls for whatever meal you decide to cook up. The flavours and colours will make it a dish people will want to come back for. 


Turn your pumpkin into a keg

Create a fantastic beer beverage container by attaching a spigot to a pumpkin! Everyone at your party will be seriously impressed. 


Cool beverages

Fill a scooped out pumpkin with ice for the perfect place to cool your wine or beer. For best results, look for a pumpkin that can lay flat on it's side.


Turn your pumpkin into a party menu

Cover your pumpkin with chalkboard paint (which you can get here) for the perfect spot to place your menu. Last minute changes? Don't worry! You're pumpkin won't be ruined as the words are easily changeable. 


Nowadays, the minute autumn hits, everyone becomes obsessed with pumpkin spice. There’s no escape from it!

Last year, roughly one in three people picked up something pumpkin-y, with the assumption that the number will grow this year.

Everyone has put their spin in the Halloween treat, from scones to soda – but here are five facts about our pumpkin spice obsession that you should know:

It’s a $361 (€322) MILLION business

Yep, that figure is correct. It’s no wonder companies are coming out with everything pumpkin-spice to capture a bit of the buzz. They want to bank in on the cash too.


Pumpkin gets more attention than apples

No other fruit or vegetable is as popular this time of year. Apples haven't had the same marketing blitz behind it that say, the Starbucks Pumpkin Spice Latte has, with countdowns to its release, an official Twitter account and a 10-year anniversary campaign in 2013.


The world loves to add caramel to their spice

According to Pinterest, this year, pumpkin isn’t the only thing we’re obsessing over. Nope, the people of the world have stepped it up a notch and like to mix it up with some salted caramel. Indulge? Us? Never…


The calories are shocking

There are 410 calories in a pumpkin-spiced latte. Wow, we know. Now that includes whole milk and cream. But if you want to enjoy a bit of spice on the lighter side, stick to non-fat milk and no cream as it brings the calories down to 260. Still though, you can’t have a spiced latter with no cream.


RUN to Starbucks on Halloween

According to My Fitness Pal, Halloween day is the most popular day of the year to consume the autumn treat. There was a 7.3 percent rise in people drinking the spiced coffee on that day than any other. So if you want to grab a bit of spice, run to Starbucks! You don’t want to miss out. 


The cold weather has hit us! Sob. 

Unfortunately, it's only going to get colder as the days and months go on. 

But one surefire way to make those chilly mornings SO much better is to have a pumpkin scone with a lovely cup of tea. 

Here we have not one but TWO recipes (one is vegan!) for mouth-watering morning scones: 

Vegan Pumpkin Pecan Scones with Maple Glaze


  • 1 cup raw pecans
  • 2 cups white flour
  • 1 tablespoon baking powder
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil
  • 3/4 cup pumpkin puree
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract

1. Preheat oven to 220*C. Place nuts on a baking tray lined with baking paper. Toast the nuts until fragrant (about 3 minutes). Chop nuts into very fine pieces.

2. Combine the flour, 3/4 of the chopped nuts, baking powder, sugar and salt in a bowl and whisk together. 

3. Use a fork to cut the coconut oil into the dry ingredients. 

4. Stir in pumpkin puree, milk and vanilla extract. You can use your hands to knead everything together.

5. Form dough into a circle that's about two centimetres all around and then cut into eight even pieces.

6. Separate slices and place on baking tray. Bake for 15-20 minutes until golden brown. 

7. While the scones are baking, get one cup of icing sugar, melted coconut oil, 1/2 teaspoon of vanilla  and 1/4 cup of maple syrup; whisk together until smooth and creamy. Drizzle the glaze generously over the scones when done, then sprinkle the remaining chopped nuts on top!


Pumpkin Chocolate Chip Cookie Scones


  • 3 tablespoons buttermilk
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 1/2 cup canned pumpkin
  • 2 cups flour
  • 1/4 cocoa powder
  • 1/2 cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup butter
  • 1/2 cup of chocolate chips

1. Preheat oven to 190*C. Line with baking paper and set aside.

2. Mix together buttermilk, egg, pumpkin and vanilla in a large bowl.

3. In separate bowl, combine flour, cocoa powder, sugar, baking powder and cinnamon.

4. Cut the butter into small cubes and cut it into the dry mixture until it becomes crumby. Stir in the chocolate chips.

5. Add the dry to the wet ingredients, stirring until a thick dough is formed, then knead together.

6. Shape the dough into a circle (or create mini circles) and cut into even wedges. Brush a bit of buttermilk over the top. 

7. Bake for 20-25 minutes.

8. While scones are baking you can make a pumpkin glaze. Mix 2 cups of icing sugar, 1/2 teaspoon of cinnamon, 2 tablespoons of canned pumpkin and 2 tablespoons of heavy cream. Pipe or spread onto scones.