You can’t have a 3-course meal without the most important course; dessert! Halloween is nigh, so see how you can make these two final delicious dishes with a little help from Kitchen Door Workshop.
Pumpkin Seed Brittle
- Kosher salt and sea salt to taste
- Cooking Spray
- ½ Teaspoon ground cinnamon
- 3 Tablespoons olive oil
- 125g Unsalted butter
- 250g Pumpkin seeds
- 700g Sugar
- 120ml Water
To Make –
Preheat the oven to 150C and then rinse your pumpkin seeds and shake them dry. Next, spray a baking tray with non-stick cooking spray and spread the pumpkin seeds out onto the tray, making sure to keep them in an even layer. Dry your pumpkin seeds out by roasting them in the oven and then remove the pumpkin seeds, turning the temperature in the oven up to 160C.
Drizzle your olive oil over the pumpkin seeds, tossing them around to ensure that they are well coated. Sprinkle the seeds with salt to taste and then roast again until they are browned and crisp, which can take anywhere between 30 and 40 minutes. Remove them from the oven and put them over to one side to cool.
Next, line your baking tray with greaseproof paper and coat it again with cooking spray. In a medium sized saucepan add the sugar, cinnamon, water and unsalted butter in together, along with a sprinkling of salt.
Bring this mixture to the boil, stirring occasionally until the sugar is dissolved. If you have one, check the temperature regularly with a candy thermometer (if you don’t have a candy thermometer don’t worry! Offthemeathook has a great guide on measuring temperature without a candy thermometer). You’ll need the temperature to reach around 145 – 150C, which can take anywhere between 8 – 13 minutes.
The mixture should gradually turn brown, looking caramelised. Start to watch out for the colour of your mixture; if it is starting to look too dark, you might be burning it. Once it starts to smell like caramel (perfect), quickly stir in your pumpkin seeds so that they are evenly spread throughout the mixture and then take your brittle off the heat.
Pour your mixture into your prepared baking tray and spread the mixture quickly out into a thin layer using a rubber spatula or similar implement. Let it cool for about an hour and then gently peel it off the greaseproof paper. Drop it into a bowl to break or snap it into pieces yourself. Pumpkin brittle is great for enjoying with a cup of tea or just as a sweet snack from time to time!
Good Ole Pumpkin Pie
- Plain flour for dusting
- ½ Teaspoon salt
- ½ Teaspoon nutmeg, grated
- 1 Teaspoon cinnamon
- 1 Tablespoon icing sugar
- 175ml milk
- 2 Eggs
- 25g Butter
- 140g Caster sugar
- 350g Sweet shortcrust pastry
- 750g Pumpkin, deseeded and cut into chunks
To Make –
Place your pumpkin chunks in a large saucepan and add water until covered then bring to the boil. Cover your saucepan with a lid for around 15 minutes or until the pumpkin is tender. Then drain the pumpkin of water and let it cool.
Preheat the oven to 180C (160C for a gas oven), then dust your counter with flour and roll out the pastry to your desired thickness. Use the pastry to line a 22cm loose-bottomed tart tin, cut off the excess and chill the pastry for 15 minutes. After this, blind bake your pastry (adding baking beans) for 15 minutes, then remove the beans and cook for a further 10 minutes until the pastry is a pale golden brown.
Leave your pastry off to one side to cool down and in the meantime, increase the temperature of your oven to 220C (200C gas). In a medium-sized bowl, beat your eggs and then mix together the eggs with the sugar, salt, nutmeg, half your cinnamon, milk and the butter (make sure to melt your butter in the microwave beforehand). Push your pumpkin mixture through a sieve into a separate, larger bowl and add the rest of the mixture in, stirring it to combine it all together.
Pour the entire mixture into your pastry shell and then cook it for 10 minutes. Reduce the oven temperature to 180C (160C gas) and bake for a further 35-40 mins until your pie filling has just about set. While leaving the pie to cool mix together the rest of your cinnamon with the icing sugar. Remove the pie from the tin and then dust your cinnamon/icing sugar mixture over the top. Serve immediately, preferably with some whipped cream or ice cream on the side!
That’s the last of our ‘pumpkin style’ recipes for now so enjoy Halloween this evening, whether you’re out ‘trick or treating’ with friends and family, or you’re at home busy fitting your new kitchen doors while Friday the 13th plays in the background.