Make | a pumpkin beer keg

Because there’s lots more fun to be had with a pumpkin than just carving it

Fancy making this pumpking beer keg as a centrepiece for your own pumpkin party or Halloween celebrations? Of course you do! You’re only human! Inserting a spigot into a hollowed-out pumpkin will transform it into a keg that’ll give your favourite tipple a subtle flavour and keep it cool till pumpkin time.

You will need

Pumpkin Knife
Spoon
Ruler
Spigot (tap)
Sharpie
Drill
Seasonal beer

1 Cut off the crown of the pumpkin and set aside. Scoop out all of the pumpkin seeds (save the seeds to toast later if you wish). 
2 After measuring the diameter of your spigot, select a drill bit 2mm smaller so your spigot will fit snugly and be ‘beer tight’. 
3 Mark and drill a hole towards the base of the pumpkin. Insert the spigot into the hole. 
4 Fill with seasonal beer and replace the crown. 
5 Allow to infuse for a couple of hours and enjoy. 

This make was first featured in our Pumpkin Party ‘Gathering’ in our October 2019 issue, with recipes by Bex Long, including beetroot raita, parsnip soup, acorn squash with chermoula dressing, sausage rolls, kale, walnut and pomegranate salad and more. It’s so autumnal it’s enough to burnish your conkers. You can buy a copy of the back issue from our online store.

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More from our October 2023 issue…

More pumpkinspiration…

Pumpkin varieties | What are they gourd for?

Perplexed by the plethora of pumpkins now available? Don’t have a pumpkin panic. Here’s our gourd guide to what to do with which types of pumpkins, gourds and squash

Squash ‘Crown Prince’
This blue-hued variety, which has the look of a crown has a velvety texture and a good flavour that’s excellent for soup.

Pumpkin ‘Black Futsu’
Beautifully shaped, with ‘segments’ that cut pleasingly into wedges, this variety has a treacly taste when it’s roasted. Pop the chunks in the oven with olive oil, herbs and spices, or even a little honey for extra ‘stick’ and serve as an alternative to potato wedges. Great with sausages.

‘Munchkin’ Pumpkins
Very cute and ideal for autumnal displays, these also make a very cute teatime treat. Cut the tops off, scoop out the seeds, fill the cavity with anything tasty from the fridge – chorizo, grated cheese, nuts, onions etc – and bake in the oven for 30-40 minutes before eating with a spoon like a boiked egg.

Onion squash
Named for their oniony shape, rather than flavour, these are great at taking on flavour and go beautifully with rosemary and garlic. Slice into wedges, roast on a bed of rosemary, with garlic cloves scattered around, and serve with couscous and halloumi or grilled lamb or chicken and plenty of herbs and spices.

Gem squash
Deep green, small and round, there are not to be confused with a round courgette. They’re great in soup but their size makes them ideal for roasting whole, stuffed with grains, veggies and herbs and spices.

Spaghetti squash
This large squash turns into fabulous, tender strings when cooked. Just cute the large, yellow squash in half lengthways. Pop a couple of knobs of butter in the middle of each half and roast until a fork goes into it easily. Gently ‘fork up’ the strands of squash, season with olive oil and parmesan and eat like spaghetti – or use the strands in place of pasta sheets in a lasagne.

Butternut squash
You might be a fan of butternut squash in rissotos or pasta but its naturally sweet flavour and smooth texture when pureed makes it an excellent choice for a good old American style pumpkin pie.

Goosebump pumpkins
Bright orange, warty, and slightly scary looking, goosebump pumpkins are delicious but the best variety for carving into terrifying faces and letting their warty flesh sing out.

We were inspired to find out more about pumpkins after we read our My Plot feature from our November issue, in which we met gourd guru David Grant-Suttie, owner of a thriving pumpkin patch at The Balgone Estate in North Berwick. Visit balgoneestate.co.uk to find out more, and pick up our November issue to meet David and his pumpkins.

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More things to do with pumpkins…

Recipe | Mini Pumpkin Creme Brulees

Fire up that blowtorch. These unique crème brûlées taste just as good as they look.

Serves 4

4 mini pumpkins, tops sliced off (keep) and insides scooped out
300ml double cream
1 tsp vanilla extract
4 large egg yolks
3 tbsp caster sugar
4 tbsp light brown sugar

1 In a large pot of simmering water, add the prepared pumpkins (keep the lids in the fridge ). Simmer for about 10 mins, or until soft but not mushy. Remove , allow to cool a little and place in the fridge or freezer (you want them to be very cold when you pour in the custard) .

2 In a saucepan , add the cream and vanilla . Heat up, but do not let boil.

3 Whisk together the egg yolks and sugar. Still whisking , pour this into the warm cream and stir continuously over a low heat for about 10 mins , or until the custard starts to thicken.

4 Once it’s thick and your pumpkin bases are chilled, spoon in the custard , filling the pumpkins to the top. Leave to cool and then chill in the fridge . This can be done a few hours before your guests arrive.

5 Before serving, sprinkle each pumpkin with sugar, then grill for about 4 mins or use a blowtorch until the top is blistering but not burnt. Allow to cool a little , so the sugar creates a shell over the custard .

This recipe is just one of the delicious (and slightly spooky) ideas from our Trick and Treat menu in our October issue. The feature also includes Black Widow cocktails, Halloween Chicken and Leek Pie, Chestnuts wrapped in bacon and more autumnal ideas.

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More from our October issue…

More pumpkin makes…

Make | A Pumpkin Bird Feeder

Make pumpkins less scary and more carey for a variety of garden birds

As well as being delicious to eat at this time of year, pumpkins provide the basis for some simple crafts, too. In our October issue, we have a few fabulous ideas for things to do with pumpkins (other than carve them into scary faces). There are lots more ideas here on our website too. Pumpkin beer keg, anyone?

In the meantime, get started with this really easy-to-pull-off make.

You will need:

Small pumpkin or squash (we used a ‘Red Onion’ squash)
Knife, a spoon and a skewer
2 twigs, each about 12–15cm long
Twine, about 1.5m
Drawing pin
Bird seed

1 Halve the pumpkin horizontally and scoop out the seeds, leaving 2cm of flesh intact.

2 Using a skewer, make two holes, opposite each other and large enough to securely hold the twigs. Stick a twig into each hole.

3 Cut the twine in half. Holding the two pieces together, tie a knot in the centre. You should now have four lengths of twine, joined by a knot.

4 Turn the pumpkin upside down and secure the knot of your twine to the bottom of the pumpkin with a drawing pin. Turn up the right way and adjust the lengths of twine so that the pumpkin sits straight. Knot the four lengths together at the top.

5 Fill the pumpkin with seed and hang it outside for the birds to feast on.

Find the rest of the pumpkin craft ideas on p50 of our October issue.

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More fun with pumpkins…

More from our October issue…