Halloween Pumpkin Cake

Every celebration needs a cake and Halloween is no different. Well, it is in a way because you might not want to give out cake slices at the door but if you have a party planned, then a fab cake is just what’s needed. A pumpkin cake no less. And I’m not talking one containing pumpkin, but one in the actual shape. A fun addition to your table that combines autumnal spices and chocolate underneath its bright orange skin. One more thing: don’t worry about every little bit being absolutely perfect. I’m no expert in decorating cakes with fondant, but have found that small flaws can easily be covered with more decorations. Have fun!

Step 1

In a large bowl, combine the flour and salt. Rub in the cold, cubed butter until the mix looks like fine breadcrumbs. Beat the whole egg and yolk together, then add gradually to the flour mixture, mixing until a soft dough forms. Wrap in cling film and chill for 30 minutes.

Step 2

Preheat oven to 200°C (180°C fan/Gas Mark 6). Cut pumpkins in half, scoop out seeds, and roast flesh-side down on a lined tray for 35–40 minutes until tender. Scoop out the flesh and mash or blend until smooth.

Step 3

Roll out the chilled dough on a floured surface to fit a 23 cm (9-inch) pie tin. Line the tin and prick the base with a fork. Cover with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, remove paper and beans, then bake another 5 minutes until lightly golden.

Step 4

In a large bowl, whisk together the pumpkin purée, evaporated milk, maple syrup, sugar, eggs, and all the spices until smooth and well combined.

Step 5

Pour the filling into the pre-baked pastry case. Bake at 180°C (160°C fan) for 45–50 minutes or until the filling is set but still slightly wobbly in the centre.

Step 6

Let the pie cool completely before serving. Garnish with maple-tossed pumpkin seeds and a generous dollop of whipped cream.

Shop ovens