Halloween Spoon Dessert

To prepare the spoon dessert for Halloween, start with the crumble. In a bowl add the flour 1, the cocoa, the brown sugar 2 and a pinch of salt 3.

Incorporate the butter cut into small, very cold cubes 4. Mix by hand 5 until you obtain a sandy, crumbly mixture 6.

Spread the crumble on a baking sheet lined with parchment paper 7 and bake at 356F (180C) in conventional mode for 15 minutes 8. Now take care of the cream: cut the pumpkin into slices and remove the skin 9.

Remove the seeds, then cut into cubes 10, place them in a bowl with about 31/2 tbsp of water (approximately 1.8 fl oz / 50 g) 11. Cover with microwave-safe cling film 12 and cook in the microwave for 810 minutes at 800 watts.

Let it cool slightly, then transfer it to a blender and puree until smooth, then let it cool completely 13. In a small saucepan heat the milk 14. Meanwhile, in a bowl work the yolks with the cornstarch 15.

Whisk with a whisk 17 and add 500 g of pureed pumpkin (about 2 cups / 17.6 oz) 17. Mix again to combine 18.

Next pour in the condensed milk 19 and flavor with the seeds from the vanilla pod 20. Whisk to dissolve any lumps. Add the hot milk in a thin stream 21 while whisking.

Transfer the mixture to a small saucepan 22 and, stirring constantly 23, cook over low heat for about 1520 minutes, until the cream has thickened 34.

Once you have a thick cream, transfer it to a baking dish. Cover with plastic wrap directly on the surface 25 and chill in the fridge for a couple of hours. Take glasses with a capacity of 150 ml (about 5 fl oz) and pour a layer of pumpkin pastry cream 26 and the cocoa crumble 27 28.

Pour a final layer of cream 29 and decorate each little glass with two sugar eyes. The Halloween spoon dessert is ready 30!