Halloween Pumpkin Pie

Halloween Pumpkin Pie: Pumpkin Pie

Written by Wetta on in Cakes
Servings: 12Cook time: 75 minCalories (per serving): 165 kcal

Ingredients

  • 200 g flour (for the crust of the Halloween pumpkin pie)
  • 70 g vegetable oil (for the base of the Halloween pumpkin pie)
  • 1 teaspoon salt (for the base of the Halloween pumpkin pie)
  • 3 tablespoons cold water (for the base of the Halloween pumpkin pie)
  • 430 g oven-roasted pumpkin (about 600 g raw) (for the purée)
  • 80 g sugar (for the cream)
  • 2 eggs (for the cream)
  • 170 g condensed milk (for the cream)
  • 1 teaspoon ginger (for the cream)
  • 1 teaspoon salt (for the cream)

Directions

  1. Cut the pumpkin into slices and bake it for 30 minutes in an oven preheated to 180°C.

  2. Meanwhile, prepare the cake base: place the flour, oil, and salt in a bowl.

  3. Knead the dough, slowly adding cold water, and form it into a ball.

  4. Roll out the dough in a 22-cm baking pan lined with parchment paper, taking care to raise the edges as high as possible (1 or 2 fingers) so that the filling stays contained.

  5. For the pumpkin purée: wait until the pumpkin has cooled slightly after baking, cut off the skin, and purée the flesh.

  6. In a bowl, beat the eggs with the sugar and salt.

  7. Add the condensed milk and ginger.

  8. Add the pureed pumpkin to the cream and mix well.

  9. Pour the cream into the crust and bake at 180°C for 45 minutes in conventional mode.

  10. Once baked, let the cake cool completely and decorate as desired.

Maybe a little late, but I’d like to share a delicious treat for Halloween: Halloween pumpkin pie—or as they say in America, pumpkin pie!

So if you’re wondering what to do with the pumpkin flesh left over from carving a Jack-o’-lantern—that classic scary face made by carving out a pumpkin and lighting it with a candle for Halloween—you won’t want to miss this Halloween pumpkin cake!

The recipe I used is Betty Crocker’s, which I modified by converting their measurements to a more readable format and, most importantly, by reducing the amount of sugar and condensed milk: they’re crazy! :D

So here’s the shopping list for Halloween pumpkin pie!

I made some simple shortbread cookies shaped like pumpkins, owls, little ghosts, and bats (you can find the recipe here).

Here’s what it looks like once it’s cooled!

torta di zucca di halloweentorta di zucca di halloween