The month of September is not over yet, but we are already looking forward to the Halloween. Thinking about who wants to prepare for the Halloween, we have selected 6 recipes with pumpkin, one of the greatest symbols of the date. All are for dessert, as tradition calls for a sweet treat.
Pumpkin is very much associated with Halloween today, but that wasn’t always the case. The practice of lighting lanterns inside pumpkins would emerge with the Irish emigrating to the United States. There they were more common than turnips, used in their native country due to the legend of Jack O’Lantern, a man who, for having deceived the devil, would still be wandering the Earth. To guide their lost soul, the Irish lit candles inside the vegetable.
Are you in the mood for Halloween after this chilling story? So let’s come to the recipes!
Cake with pumpkin and chocolate
Time: 1h (+ 4h in the fridge)
Performance: 10 servings
Difficulty: easy
Pumpkin and chocolate cake ingredients
- 1 packet of chocolate cornstarch cookies (200 g)
- 5 tablespoons of margarine or melted butter
Cream
- 2 cups pumpkin (cooked and juiced)
- 1/4 cup orange juice (orange juice)
- 1 box of sour cream
- 2 eggs
- 1 pinch of ground cinnamon
- 2/3 cup (tea) of sugar
- 1 tablespoon of butter
- 1 tablespoon of cornstarch
- 1 teaspoon of vanilla essence
- Zest of 1 orange
- Milk chocolate flakes to decorate
Method of preparation
Chop the cookies in a blender and transfer them to a bowl. Add the margarine and knead with your fingertips until the mixture is smooth. Line the bottom of a large pan with a removable bottom and set aside.
Beat the pumpkin puree, juice, cream, eggs, cinnamon, sugar, butter, corn starch and essence in a blender until smooth. Add the orange zest and mix with a spoon. Spread on the base of the cake, leveling well with a spatula.
Bake in a preheated oven for 35 minutes or until it has set. Allow to cool completely, decorate with chocolate chips, unmold and refrigerate for at least 4 hours before serving.
Pumpkin candies with coconut
Time: 1h (+ 1h in the fridge)
Performance: 10 servings
Difficulty: easy
Ingredients for pumpkin jam with grated coconut
- 2 kg of pumpkin peeled and seeded, grated
- 1 kg of sugar
- 1/2 cup (tea) of water
- 1 fresh grated coconut
- Cinnamon stick, cloves and freshly grated coconut for garnish
Method of preparation
In a skillet, mix the pumpkin, sugar, water, coconut and cook over low heat, stirring occasionally, for 30 minutes or until the candies begin to come loose from the bottom of the pan. Remove from heat, allow to cool and place in a refractory. Cover and refrigerate for 1 hour. Garnish with cinnamon, cloves, grated coconut and serve.
Pumpkin pie with brigadeiro
Time: 1 hour
Performance: 10 servings
Difficulty: easy
Ingredients for the pumpkin pie
- 1 cup (tea) of oil
- 4 eggs
- 250 g of skinless pumpkin
- 2 cups (tea) of sugar
- 3 cups (large) of flour
- 1 tablespoon of baking powder
Roof
- 1 can of sour cream
- 1 can of condensed milk
- 5 tablespoons of chocolate powder
Method of preparation
In a blender, beat the oil, eggs and chopped pumpkin. Add the sugar, a little at a time. Mix the flour with the baking powder and pour into the blender. Pour into a pan and bake in a preheated medium oven for 30 minutes. In a skillet, mix the ingredients for the topping over low heat. When the cake is cooking, cover with the brigadeiro and serve.
Pumpkin Brigadeiro with coconut
Time: 10 minutes (+4 hours in the fridge)
Performance: 10 servings
Difficulty: easy
Ingredients Brigadeiro Pumpkin With Coconut
- 1 tablespoon of coconut oil
- 400 grams of condensed milk impostor or normal
- 200 grams of pumpkin puree
- 2/3 cup of grated coconut
- 2/3 cup grated white chocolate
- carnation to decorate
Method of preparation
Pour all the ingredients into a non-stick pan, over low heat, stirring constantly, until it comes off the bottom of the pan.
Arrange the contents on a serving dish and cover with cling film to prevent the cream from forming on top. Take the fridge and let it cool for 4 hours, roll and roll in the grated coconut. To mimic the shape of a pumpkin, use the back of a knife to gently shape the candy, drawing equidistant vertical lines. Garnish with cloves and serve!
Bread stuffed with pumpkin and coconut jam
Time: 1h30 (+ 30min rest)
Performance: 12 servings
Difficulty: easy
Ingredients for the bread stuffed with pumpkin and coconut jam
- 1 fresh brewer’s yeast tablet (15 g)
- 1/2 cup (tea) of warm milk
- 2 eggs
- 1 tablespoon of sugar
- 1 pinch of salt
- 1 tablespoon of butter
- 2 and 1/2 cups all-purpose flour (approx.)
- Wheat flour for flour
- margarine to grease
- 1 yolk for brushing
Filling
- 300 g of ready-made pumpkin jam
- 100 g of grated coconut
- 1 tablespoon of butter
Method of preparation
Whisk together the yeast, milk, eggs, sugar, salt, and butter in a blender. Pour into a bowl with the flour and mix with a spoon. Transfer to a floured surface and knead with your hands until the mixture is smooth. If necessary, add more flour until it sticks to your hands. For the filling, in a bowl, mix the pumpkin jam, coconut and butter until creamy.
On a floured surface, roll out the dough with a rolling pin to form a rectangle, roll out the filling and roll up like a roll. Transfer to a large greased pan and let it rest for 30 minutes, covered with a cloth, to rise. Brush with egg yolk and bake in a preheated oven for 30 minutes or until golden brown. Let cool, unmold and serve.
Pumpkin candies with coconut in the cone
Time: half past one
Performance: 40 servings
Difficulty: easy
Ingredients for pumpkin and coconut jam
- 1.5 kg of diced pumpkin
- 2 and 1/2 cups (tea) of sugar
- 4 cloves
- 1 roll of shortcrust pastry (500 g)
- Fry oil
- Grated coconut flakes for garnish
Method of preparation
Place the squash, sugar, and cloves in a skillet over low heat, stirring occasionally until the squash melts and forms a mushy dessert. Turn off and let cool. Cut the shortcrust pastry into 2 cm strips and roll them into aluminum cones. Fry, a little at a time, in boiling oil, by immersion, until golden brown. Drain on absorbent paper, allow to cool and remove the aluminum cones. Allow to cool, divide the pumpkin jam between the cones and decorate with grated coconut. Serve immediately.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
