The pumpkin pie is the quintessential American dolce, usually prepared for Thanksgiving… but how to make it perfect for Halloween? Today we show you how to make the Pumpkin Pie Skellington. The concept is the same as the apple pie, meaning two layers of crust pie that hold a delicious filling; this time instead of apples we used a pumpkin cream, sweet and fragrant with cinnamon. The classic cuts that allow the filling to cook evenly have been replaced by the of Skellington, the protagonist of Tim Burton’s Nightmare Before Christmas. After all, how better to represent Halloween than with this particular pumpkin king and owner of Halloween town? Have fun carving his into the dough, this particular dough is perfect because it does not deform during baking!
Here are other Halloween sweets to try:
Halloween Pumpkin Cake
Pumpkin Tart
Pumpkin Cheesecake
To prepare the Pumpkin Pie Skellington, first clean the pumpkin: remove the skin and obtain 17 1/2 oz of pulp. Cut it first into slices 1 and then into irregular cubes 2. Transfer the pumpkin to a and add the eggs 3.
Add the brown sugar 4condensed milk 5cinnamon, and a teaspoon of vanilla extract 6.
Blend everything to obtain a cream 7. Then add the cornstarch 8 and blend again until well absorbed 9.
Transfer the cream to a bowl 10cover with plastic wrap, and place sopra the fridge until use. Meanwhile, prepare the dough for the essenza: after cleaning and drying the , pour sopra the flour and cold butter cut into cubes 11. Blend everything until a sandy mixture is obtained, then add cold tazza 12.
Add the egg 13sugar 14and a pinch of salt 15.
Turn the blades again until the mixture detaches from the sides of the : you should obtain a soft and elastic dough, not sticky 16. Transfer it to a surface, form a dough ball 17and divide it sopra half 18.
Wrap the two halves sopra plastic wrap and let rest sopra the refrigerator for at least 30 minutes 19. After this time, take one of the two parts of the dough and roll it out a lightly floured surface 20 until it is about 1/8 inch thick. Using a rolling pin, transfer the rolled dough onto a sheet of parchment paper 21 and place it sopra the fridge for at least 15 minutes.
Also roll out the other half of the dough, again until about 1/8 inch thick. Using a rolling pin, transfer the dough into a 10-inch ceramic pie dish 23 and make it adhere well 24.
Pour the pumpkin cream inside 25 and remove the excess dough with a knife 26. Take the dough set aside sopra the fridge and with a sharp knife cut out the eyes, nose, and mouth of Skellington 27then remove the inner parts of the eyes and nose; to help you can use a stencil. Place back sopra the refrigerator for another 15 minutes.
Gently place the dough sheet the pie 28 and gently press the edges. Remove the excess dough, then press the two edges to make them adhere to each other 30.
Trim the edges again 31 32. Transfer to a preheated convection oven at 356°F for 25 minutes, then baking at 338°F, this time sopra static mode, for another 30 minutes. Take out your Pumpkin Pie Skellington and let it cool completely before serving 33!
For the translation of some texts, artificial intelligence tools may have been used.
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