Tips

Wash the pumpkin and hollow out the seed nest with the seeds. If you are using a Hokkaido pumpkin, it does not need to be peeled. Cut into smaller pieces and place in a pot. Pour in the juice squeezed from the orange and lemon. Cover the pot with a lid and simmer over low heat for about 25 minutes. Then blend the pumpkin. I recommend using a giraffe-type hand blender for this. I blend the pulp for quite a long time to get a smooth jam consistency. Then add the sugar to the jam and cook for another 15 minutes or so without the lid on. Three minutes before the end of the cooking time, we add one sachet of 1:3 gelfix. We put the jam into the jars still hot, cap and turn upside down.

Place all the ingredients for the dough into the bowl of a mixer and use the dough hook to knead into a uniform dough. Grease a baking tray with butter and sprinkle with breadcrumbs. Spoon half the dough into the bottom of the tin and place the other half in a pastry bag. Place the dough in the tin and the bag in the fridge for one hour.

Spread pumpkin jam on the dough in the tin. Roll out the second part of the dough and cut out Halloween shapes with a biscuit cutter, e.g. pumpkins or ghosts. Bake the dough for around 50 minutes in a preheated oven at 180°C with thermo-circulation. After cooling, I decorated the ghosts with melted chocolate.

Bon appetit!