Well you have your pumpkin so now what are you going to do with it? We could do a savoury or a sweet dish so just for you I have done one of each for you.

Creamy Pumpkin Pie:  For the pastry - 200g plain flour, 100g butter, 50g caster sugar, 50g ground walnuts and 1 egg yolk. For the Filling - 675g pumpkin flesh, cubed, 75g caster sugar, 1 tsp flour, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger, 2 eggs, 250ml evaporated milk, 1/2 tsp vanilla essence and icing sugar for dusting over the top of your pie.

Sift the flour for your pastry in a large bowl and add the butter, sugar and walnuts. Using your fingertips gently rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk, mix in well with a palette knife and bring the mixture together to form a dough. Knead the dough lightly until smooth then wrap in cling film and chill for 30 minutes.

Meanwhile steam (using a steamer) the pumpkin flesh for 15 minutes until tender. Place in a large bowl and mash well to a smooth puree. Preheat the oven to 220 c. 425 f or gas mark 7. Now roll out your pastry and use this to line a 23cm loose bottom flan tin. Add the sugar, flour, spices, eggs, milk and vanilla essence to the pumpkin puree and mix well. Pour into the pastry case.

Bake for 40 minutes until the filling is set and the pastry is golden, serve this warm dusted with icing sugar.

Pumpkin Ravioli: Shops now stock fresh pasta squares or you can even use lasagne sheets for this fantastic recipe.

You will need - 350g pumpkin flesh cubed, 450g fresh pasta squares or lasagne sheets, 1 tbsp olive oil (plus a bit to serve with), 2 shallots finely chopped, 1 garlic clove crushed, 2 tbsp mascarpone cheese, 4 tbsp freshly grated parmesan (plus extra for serving), 2 tbsp chopped fresh sage, 2 tbsp chopped flatleaf parsley (plus extra for garnishing) and  seasoning.

Steam the chopped pumpkin flesh for 15 minutes until tender. Spread out your lasagne sheets and cut into 24 x 10cm squares, cover these and leave on one side for now. Heat oil in a large frying pan and cook shallots and garlic for about 4 minutes until softened. In a large bowl mash your pumpkin to a pulp and mix with the shallots & garlic, mascarpone, parmesan and herbs and then season to taste. Spoon 1 tablespoon pumpkin filling in to the centre of 12 pasta squares, dampen the edges and place another pasta square on top. Seal the edges by pressing down with the end of a fork and repeat this to make 12 ravioli.  Bring a shallow pan of water to the boil and gently lower the ravioli into the water. Boil for 5 to 7 minutes until pasta is cooked and drain. Drizzle with olive oil, sprinkle with parmesan, parsley and ground pepper and serve with a rich fruity wine of your choice.

Let me know what your favourite pumpkin recipe is? tell me all about what you make with your pumpkin?