Halloween is the time of all things ghoulish, spooky, creepy… and pumpkin-flavored. Carved pumpkins and pumpkin pie are favorite traditions, but once in a while, you might think of spicing things up.
Here are some great baking ideas to reinvent your Halloween traditions.
Pumpkin Spice Scones
Perfect not just for Halloween, but for every chilly fall day, is the pumpkin spice scone. This quick and tasty seasonal snack will immediately warm you up and goes as an afternoon tea snack.
Cut them in halves while still warm and slather them generously with butter or cream cheese. All you need is 30 minutes to make a batch and less to make them disappear.
The Pumpkin Spice
While you can buy ready-made pumpkin spice, you can easily make your own by mixing ½ tsp of cinnamon, ¼ tsp ginger, a good grind of nutmeg.
What You’ll Need:
- 450g flour
- 2 tsp of instant yeast
- 100g cold butter
- 50g sugar
- 1-2 tsp pumpkin spice
- 200g cooked pumpkin pulp
- 80-100ml milk
- Optional* butter or cream cheese
- Preheat oven to 220F.
- In a bowl put in your flour and butter (you can grate the butter or just cut it up in cubes). Stir the butter into the flour with a knife or fork, and then add in the sugar and pumpkin spice.
- In a saucepan, put your pumpkin pulp and milk and stir until the mixture is creamy. Add more milk if it is too thick. The final consistency should be that of a thick cream soup. Let it cool to room temperature.
- Now pour the pumpkin pulp over the flour mixture and quickly stir everything together.
- On a floured surface, tip your dough and bring it together in a ball a couple of times.
- Take your rolling pin and roll the dough until you get a 4cm thick sheet of dough.
- Stamp out circles with a shape cutter or a small cup. Take the trimmings and re-shape them to make more scones.
- Take your baking pan and lightly flour your baking sheet.
- Now put your scones and brush the tops with some milk mixed with spice.
- Let them bake in the oven for 10-12 mins until they have risen and have a light brown color.
- Enjoy your Halloween pumpkin scones with some butter or cream cheese while they are still steaming warm.
Mini Pumpkin Pies
Have you ever wanted the taste of a pumpkin pie but with the convenience of a mini tart? Well, these mini pumpkin pie bites combine the best of both worlds.
This portable and delicious dessert can be made in 45 minutes if you decide to make the pie crust yourself.
What You’ll Need:
- Homemade Pie Crust [Link to Brown butter Apple tart article when posted] or 2 store-bought pie crusts
- 226g cream cheese at room temperature
- 225g pumpkin puree
- 100 cup sugar
- 2 eggs and 1 egg for egg wash
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- Whipped cream
- Preheat oven to 350F degrees.
- Take out your mini muffin pan and coat them with nonstick cooking spray, or grease and flour them.
- With a floured rolling pin roll out your pie crust on a floured surface.
- Use your cookie cutter to cut up disks of a 7cm diameter.
- Press each disk into your muffin pan. Carefully round the edges of the dough to look like a pie crust.
- Brush egg wash from one egg to the top edges of each pie.
- In a bowl, put in your cream cheese and sugar and beat until the mixture has reached a smooth consistency. Continue to add your eggs one at a time, and mix each one until it is homogenized.
- Now you add your pumpkin puree, vanilla and spice to the cream and mix it all together.
- Scoop up your mixture with a spoon and fill each mini pie crust almost to the brim.
- Let them bake in the oven for 15 to 20 minutes. The edges of the crust should be golden when they are ready.
- When done, take them out on a cooling rack and leave them to chill for 30 minutes. Your mini pumpkin pies will be puffy when fresh out of the oven, but they will sink back as they cool down.
- Slather some whipped cream on top of them and sprinkle some more pumpkin pie spice, and there you have it. It is best if you keep them refrigerated.
Now you can take with you the taste of Halloween and Thanksgiving Day everywhere you want!
For those of you that are not a fan of traditional pumpkin pies, you can still take part in the pumpkin craze by whipping up some pumpkin crisps. The double crisp is what makes this pumpkin dessert so addictive, as it really takes your regular pie crust to another level.
What You’ll Need:
For the Crisp Mixture
- 180g quick-cooking oats
- 227g butter
- 250g white flour
- 200g brown or coconut or just white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
For the Pumpkin Filling
- 3 medium-sized eggs
- 200g granulated sugar
- 425g pumpkin purée
- 80g heavy cream
- 2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- Preheat your oven to 375F degrees.
- In a greased skillet, throw in your oats, flour, brown sugar, baking powder, baking soda, and pumpkin spice.
- Cut the butter in cubes while still cold and put it in the skilled with your dry ingredients. Using your hands, combine the ingredients until your butter is pea-sized and coated entirely.
- Grease your baking pan and add 4 cups of the mixture. Now with a spoon, press flat your crisp.
- Whisk your eggs and sugar in a large bowl until they reach a smooth consistency.
- Now add in your pumpkin, cream, vanilla, pumpkin pie spice, and salt. Now whisk some more until they have been fully incorporated.
- Take your pumpkin filling and pour it over your top layer of crisp that you have set in your pan.
- Now add the rest of the crisp mixture over the pumpkin filling.
- Leave it in the oven for 375°F for 35-45 minutes.
As always, the decision is yours if you want to top it with whipped cream, ice cream – or some caramel topping, seeing as we are reinventing Halloween traditions.