It’s this time of year again, Halloween! I love buying a pumpkin! I have so much fun carving out funny faces! Alex and I like to have a competition, to see who can carve out the best face…..of course I always win!! Another thing I love about carving out a pumpkin, is getting to make a large pan of pumpkin soup. What a perfect, warm snack to have this time of year; on the cold, dark nights! Of course with a portion of homemade crusty bread! Over the years of eating pumpkin soup every Halloween, and visiting America, tasting pumpkin pie for the very first time; I soon realised how versatile the root vegetable is! This recipe proves exactly that!!!
Have a go and let me know what you think?!
280g Self-Raising Flour
200g Caster Suger
40g Light Brown Sugar
3 tsp Pumpkin Spice (see below)
1/2 tsp Salt
500g Icing Sugar
1 tsp Grounded Cinnamon plus extra for dusting
- Prepare the pumpkin; cut the pumpkin into pieces, removing all the seeds. Place in a pan of hot water and boil for 20 minutes, until soft.
- One soften, mash it up with a potato masher, or in a food processor to make it into a puree. Put aside.
- Preheat the oven to 140 degrees.
- Cream together the butter and sugar until smooth.
- Add the eggs one at time, mixing well between each one.
- Add the milk and pumpkin. Carefully stir in.
- Add the pumpkin spice and flour, and fold.
- Using an ice cream scoop or a large spoon; spoon one scoop into each bun case and bake for 35 – 40 minutes.
- Once cooked, leave to cool on a wire cooling rack.
- While cooling, make the cinnamon frosting. Beat the butter and icing sugar together to create a smooth frosting. Stir in the cinnamon and fill a piping bag.
- Cut the end of the bag and pipe the frostings on top in a large spiral pattern or a pattern of you choice.
- Sprinkle the frosting with a dusting of cinnamon.
- If your feeling extra creative, why not model some sugarpaste mini pumpkins to place on top!