P-P-Pick Up A Pumpkin | Rangemaster
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Gill Bland

P-P-Pick Up A Pumpkin

Posted by Gill Bland Monday, 26th October 2015

I don’t buy into the idea of celebrating ghouls and ghost-type things for Halloween, but I’m more than happy to embrace the recent influx of pumpkin-based products to our supermarkets. In fact, in the interests of honesty, I should tell you that I have used a large amount of the UK’s pumpkin supplies in aborted attempts to make pumpkin-filled treats.

First up, I thought I could bake a cake inside a tiny pumpkin, using the the pumpkin flesh in the ingredients. I baked and carved out a pumpkin, filled it with a pumpkin-pimped golden syrup cake and baked it. It tastes great but I’ll be honest - it doesn’t look pretty. Have a go though - it’s quite an entertaining bake.

Next, I thought I would make a pumpkin millionaire shortbread. However, after a couple of attempts at pumpkin caramel I’m afraid I had to abandon the idea. I made some great caramel sauce which would be fantastic on ice cream (from this recipe) but nothing firm enough to cut.

So, finally I made this pumpkin slice. It’s a bit more grown-up than the other recipes so maybe one for the adults to have with a cup of coffee after they’ve sent the sugar-filled trick/treaters to bed!

Pumpkin Slice Blog 2

Pumpkin Slice

  • 115g plain flour
  • 55g corn flour
  • 55g caster sugar
  • pinch of cinnamon
  • 115g butter, cut into cubes
  • 1/2 can of pumpkin puree (110g) eg. Libby’s
  • pinch of cinnamon
  • pinch of ginger
  • pinch of ground cloves
  • 1 x 397g can of condensed milk
  • 1 sachet of gelatine granules
  • 150ml boiling water
  • 200g chocolate (dark or milk as you prefer)
  • honeycomb sprinkles (for decoration)


For the shortbread base

  1. Preheat the oven to 160c.
  2. Sift the flours and cinnamon together into a bowl, or the bowl of a stand mixer.
  3. Stir in the sugar.
  4. Add the butter and rub in, or use the paddle attachment to mix.
  5. The mixture should turn into breadcrumbs and then start to come together.
  6. Gentle bring it together with your hands.
  7. Roll it into a ball and squash out a little.
  8. Press evenly into the base of a loaf tin. You can use a fork to help with this as the ridges it leave won’t be seen.
  9. Bake for 35-40 minutes. It shouldn’t go brown but should be cooked.
  10. Once cooked, leave to cool.


For the pumpkin mousse layer

  1. Put the pumpkin puree, condensed milk and spices into a large bowl - preferably of a stand mixer.
  2. Pour the boiling water into a bowl, sprinkle over the gelatine and whisk until combined.
  3. Beat the pumpkin/milk mixture together and then pour in the gelatine, beating all the time.
  4. Pour the liquid over the top of the shortbread biscuit and refrigerate for 2 hours or until set.


Finish with the chocolate

  1. Melt the chocolate over a bain-marie or in the microwave.
  2. Pour over the biscuit and pumpkin layer and leave to set. I would suggest scoring out lines on the chocolate to make it easier to cut. Alternatively you could make individual ones in muffin tins. 

Pumpkin Slice Blog 1

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