Pumpkin pikelet recipe with cinnamon and coconut sugar

  • Serves 2

Rebecca Sullivan shares this delicious recipe to help you use up those leftover pumpkin innards this Halloween

Pumpkin pikelets recipe

Rebecca says: “Not just for breakfast, these pikelets are a wonderful dessert or lunchbox treat cold. You can use any kind of pumpkin and spice them up with any of your favourite sweet or savoury spices.”

Her top tip is to reserve the pumpkin seeds to make a tasty snack. “Put them on a baking tray, sprinkle with paprika and sea salt, and roast at the same time as the pumpkin. Serve as a snack.

“For a savoury variation, you can eat these pancakes with butter instead of sugar and cinnamon.”



  • Pumpkin 1kg
  • Himalayan pink salt
  • Plain flour 2 tbsp
  • Organic butter a knob
  • cinnamon
  • Coconut sugar
  • Organic cream to serve


  • Step 1

    Preheat the oven to 180ºC and line a baking tray with baking paper. Core the unpeeled pumpkin (reserve the seeds if you like and toast them) and chop it into chunks. Put the pumpkin on the tray and sprinkle with salt. Roast for about 20 minutes, or until soft enough to mash. You do not need oil as that makes the pumpkin soggy. Salt is enough as it draws out the liquid.


  • Step 2

    Remove from the oven, slice off and discard the skin and place the flesh in a bowl. Mash with a potato masher or stick blender until smooth. Mix in the flour.

  • Step 3

    Heat a small frying pan over medium heat until hot, add the butter and add two tablespoons or so of mixture to the pan to form a pikelet. You can use as much or as little mix as you like depending on how big you want them.

  • Step 4

    Cook the pikelets in small batches until golden brown on the outside and cooked but still soft inside , about 3-4 minutes. Sprinkle with cinnamon and sugar and serve hot with cream if desired.

Photo by Ornella Binni on Unsplash.