The Great Pumpkin Debate
Feeding Wildlife Responsibly
As autumn rolls in, many of us find ourselves with leftover pumpkins from Halloween festivities. While it’s tempting to both dispose of and share this seasonal treat with the wildlife in our area, it’s essential to consider the implications. Feeding pumpkins to animals like foxes, badgers, deer, and even wild boar can lead to health issues and disrupt local ecosystems. Here’s how to recycle your pumpkins responsibly.
Why Caution is Key
Pumpkins, while generally safe for many wildlife species. They are packed with a nutritional punch! Rich in protein, fibre, and vitamins A and E. They are not however normally a natural part of woodland diets. Some animals may experience digestive troubles or nutritional imbalances from consuming them. It’s crucial to understand the dietary needs of local wildlife.
Here are a few guidelines to keep in mind:
- Moderation is Essential: Pumpkins should only supplement a wild animal’s natural diet. Too much pumpkin can lead to digestive issues, especially since they contain high natural sugars.
- Monitor Your Offerings: Keep an eye on the behavior of local wildlife. Ensure your pumpkin offerings do not disrupt their natural foraging habits or create dependence or are decaying.
Best Practices for Feeding Pumpkins
If you decide to put pumpkins outside, follow these tips to ensure it’s done responsibly:
- Choose the Right Location: Place your pumpkins in a dry, shaded spot, like a covered porch, a cover decking area or lean too, so as to avoid rapid decay.
- Create a Bird Feeder: Turn the tough outer skin of the pumpkin into a bird feeder. Birds can safely peck on the exposed flesh and seeds.
- Offer Small Pieces: Cut pumpkins into manageable portions to reduce waste and deter unwanted guests.
- Remove Leftovers Promptly: Uneaten portions can attract unwanted visitors, so be sure to clean up any leftovers.
Who Enjoys Pumpkins?
Many animals can benefit from the nutrients in pumpkins:
- Squirrels: Known for their love of seeds, squirrels will eagerly munch through pumpkins to get to the innards.
- Birds: Garden birds appreciate the flesh and seeds, especially from carved pumpkins.
- Ducks and Farm Animals: Ducks enjoy pumpkin flesh, while chickens, pigs, and cows can also relish this seasonal treat.
What About Hedgehogs?
While hedgehogs might nibble on a bit of pumpkin, it’s not advisable to feed them this gourd. They thrive on a diet rich in protein, primarily from insects, and too much pumpkin can upset their nutritional balance.
Composting as an Alternative
If you’re not keen on leaving pumpkins for wildlife, consider composting them. This environmentally-friendly option allows nutrients to return to the soil while still providing a feast for any foraging animals that come across your compost heap.
Conclusion
Feeding pumpkins to wildlife can be a delightful way to recycle, but it requires careful consideration. By understanding the needs of local animals and following responsible practices, you can enjoy the season while contributing positively to the environment. Remember, moderation and awareness are key to keeping our wildlife healthy and thriving!
Vegan Pumpkin Pie
Why not keep all the pumpkin for yourself and your friends, or a local rescue (Just saying) and make this easy vegan pie filled with sweet pumpkin and warming spice.
Preparation and cooking time
- Prep:40 mins – 1 hr
- Cook:35 mins
- plus 20 minutes chilling
- Serves 8
Ingredients
- 2 pumpkins or squash (about 575g cooked weight flesh), peeled, deseeded and cut into chunks (to give 1.2kg prepared weight)
- flavourless vegetable oil or sunflower oil, for tossing
- plain flour, for dusting
- 350g sweet vegan shortcrust pastry
- 100ml maple syrup
- 200g light brown soft sugar
- 1tsp salt
- 1tsp fresh nutmeg, grated
- 3tsp cinnamon
- 4tbsp cornflour
- 60ml oat, almond or soya milk
- 1tbsp icing sugar, for dusting
Method
- STEP 1. Heat oven to 180C/160C fan/gas 4. Toss the pumpkin (or squash) in a little oil on a baking tray. Roast until soft enough to squash with the back of a fork – this can take between 40 mins and 1 hr, depending on the type of pumpkin or squash you use. Set aside to cool.
- STEP 2. Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. Drape it over your rolling pin and lift into a 23cm fluted tart tin. Push the pastry into the corners of the tin using a scrap of excess pastry (you’re less likely to pierce the pastry this way than using a finger). Trim the excess pastry, leaving about 1cm hanging over the edge of the tin; it will shrink as it cooks. Chill for 20 mins.
- STEP 3 Increase the oven to 200C/180C fan/gas 6. Line the tart case with a sheet of baking parchment (scrunch it up first to make it more pliable), then fill with baking beans or dry rice. Bake for 15 mins until the sides look golden, then remove the parchment and filling. Bake for another 5-10 mins until the base looks biscuity and dry. Trim the edges with a small, serrated knife.
- STEP 4 Tip the roasted pumpkin (or squash), maple syrup, sugar, salt, spices, cornflour and milk into a food processor or blender and blitz until smooth. Pour through a sieve into a small pan and cook for 5 mins, stirring continuously, until thickened.
- STEP 5. Fill the tart case with the pumpkin filling, then return to the oven and lower the heat to 180C/160C fan/gas 4. Bake for 30 mins until the filling is set when you wobble the tart tin. Cool for 20-25 mins. Dust with icing sugar and serve warm, or chill and serve within two days.
