(994 votes)
Loading ...
This pumpkin pie It is a great idea to be able to take advantage of this wonderful vegetable and be able to see how good all its powerful nutrients feel for us.
Es ideal to do it on these autumn days and more look for one theme for HalloweenTherefore, we have decorated it with chocolate lines that will simulate a spider web.
Its base is made with puff pastry, so that it is much softer and with an irresistible butter flavor. Its filling is very practical and then we have decorated it with whipped cream to make it much more appetizing. To enjoy!
Pumpkin and puff pastry cake with Halloween theme
Delicious cake with the goodness of pumpkin, with a puff pastry base and a sweet filling of this seasonal vegetable.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 420
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 sheet of puff pastry
- 400 g of raw pumpkin
- 3 eggs
- 150 g of sugar
- 1 tablespoon cornstarch
- 50 ml whole milk
- 1 / 2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 250 ml cream to assemble
- 250 ml of very cold whipping cream that we will whip
- 2 tablespoons of sugar for the cream that we whip
- Chocolate syrup
- A tablespoon of orange Chinese carnation petals to decorate (optional)
Preparation
In the glass we will place the butterfly. We add the 250 ml of very cold cream along with the 2 tablespoons of sugar. We put it to beat for 30 seconds at speed 3,5. The whipping time is indicative since the cream may need more or less time, depending on how cold it is. We try to do it for 30 seconds and if it needs more time we beat it a little more, but without going overboard.
We take the cream out of the glass and put it in a pastry bag with a wide, curly nozzle. We put it aside in the refrigerator and clean the glass.
Peel and cut the pumpkin into pieces. We add it to the glass and cover it with water. We cover and let it cook 35 minutes at varoma temperature and spoon speed.
When we have it cooked, we remove the water using the basket. We put the pumpkin back into the glass and mash it for 10 seconds at speed 4,5.
We add the 3 eggs and 150 g of sugar. We mix it during 20 seconds at speed 3.
We add the pinch of salt, the tablespoon of cornstarch, the 60 ml of milk, the 250 ml of cream, the 1/2 teaspoon of cinnamon powder and 1/4 teaspoon of ginger. We mix it during 30 seconds at speed 3,5.
We unfold the puff pastry and place it on a round, oven-safe mold. In my case, I have used a circular mold, with folded edges and a diameter of 22 centimeters.
We lightly grease it, place the dough and prick its surface. Then we place baking paper in the center and a weight, such as a few handfuls of chickpeas. The purpose is to prevent that part from rising when baking. We put it in the oven at 200° with heat up and down for 10 minutes.
When we have the dough ready, we take it out of the oven and do not turn it off. We pour the mixture from the glass and return the cake to the oven. We let it bake for 40 minutes. In the last 15 minutes of baking we will cover its surface with aluminum foil so that it does not burn.
When we have it ready we will let it cool. We will decorate it with chocolate syrup and with a spider web theme. We can help ourselves by putting the syrup in a kitchen bottle with a thin nozzle. Then we will apply a few touches of cream and decorate them with Chinese carnation petals.
If you want to give it a more terrifying touch, you can use plastic spiders.
