Ingredients

• 1 medium-sized pumpkin
• flesh scooped out and chopped
• fibres removed; seeds removed
• toasted and reserved for garnish
• 1 litre/1¾ pints freshly squeezed orange juice
• 2 tsp ground allspice
• 2 tbsp clear honey
• ½ litre/18fl oz spiced pumpkin purée (see above)
• ½ litre/18fl oz pressed pineapple juice
• 3 tbsp grenadine syrup
• crushed ice
• 1 litre/1¾ pints chilled lemonade
• Halloween jellies
• to serve

Directions

• For the spiced pumpkin purée
• bring a small amount of water to a simmer in a pan. Suspend a steaming basket above the water (do not allow the base of the basket to touch the water). Add the chopped pumpkin and steam for 15-20 minutes
• or until tender. Remove from the steaming basket and set aside to cool.
• When the pumpkin has cooled
• transfer it to the bowl of a food processor. Add the orange juice
• allspice and honey and blend until smooth and well combined.
• For the cocktail
• mix together the pumpkin purée
• pineapple juice
• grenadine and crushed ice in a large jug until well combined.
• Chill in the fridge for at least one hour.
• To serve
• pour the mixture into a large bowl (preferably skull-shaped). The mixture should half-fill the bowl. Top up with the lemonade. Mix well. Ladle into cups and garnish with Halloween jellies.