Chop off the top of the pumpkin to form the lid. Once you're in, set aside the seeds for later. Scoop out at least half to two thirds of the thickness of the flesh and set this aside for later too, then carefully score and cut out the pieces. Be careful not to scrape the walls too much as I did though - the face is already going soft and starting to implode, I'm a little worried it's not going to stay intact until Wednesday!
I made a couple of knitted pumpkins too, based on Curly Purly's pattern. They were really quick and easy, both of them completed in one day. Perfect prop for customising a hallowe'en cat.
- 1.5 lb pumpkin flesh
- 2 eggs plus 2 egg yolks
- 1.5tbsp treacle
- 4.5oz soft dark brown sugar
- 1 heaped tsp cinnamon
- 1/2 heaped tsp each of ground cloves, allspice, nutmeg and ginger
- 15fl oz double cream
Cook the pumpkin flesh over a gentle heat until soft, blend until smooth. Whisk the eggs and yolks in a large bowl until combined. Heat the other ingredients until they reach simmering point, pour onto the eggs and whisk, then whisk in the pumpkin flesh.
This is enough to fill 3 ready made pastry cases - place the empty cases on the oven shelf before filling so that you can pour in as much as possible. Bake at 180C for 35-40min.