Pumpkinhead pie

Like a taste of Halloween – this shake is terrifyingly good.

Pumpkinhead pie Credit: Chris Middleton

• serves

  2

• prep

  25 minutes

• difficulty

  Easy

Ingredients

• 200 g (7 oz) diced pumpkin 
• 750 ml (25½ oz/3 cups) milk
• 3 tbsp maple syrup 
• 2 tsp ground cinnamon
• pinch of ground allspice 
• pinch of ground nutmeg
• ½ tsp vanilla essence 
• 2 scoops vanilla bean ice cream 

Monster your shake 

• buttercream frosting (see note) 
• 2 scoops vanilla bean ice cream 
• vanilla bean whipped cream (see note) 
• caramel syrup (see note) 
• 2 cinnamon donuts (see note)
• 2 vanilla macarons
• ground cinnamon, for dusting 

Instructions

To make the shake, place the pumpkin in a small saucepan and cover with water. Cook over a medium heat for 8 minutes or until soft. Drain and return to the saucepan. Using a hand-held blender, puree the pumpkin until smooth. Set aside to cool. Combine with the remaining ingredients in a blender or food processor and blend until smooth and combined. 

Using a spatula, smear the frosting around

the outer rim of each glass. Gently pour in the shake and top with a scoop of ice cream. Using a piping bag fitted with a star nozzle, top with swirls of whipped cream. 

Drizzle the outside of the glasses with caramel syrup and top with the donuts, macarons and a dusting of cinnamon. 

Note: 

•  To make buttercream frosting, place 125 g (4½ oz/½ cup) softened unsalted butter in a medium-sized bowl. Using an electric mixer, beat on high for 5 minutes or until pale and fluffy. Gradually beat in 92 g (3¼ oz/¾ cups) sifted icing sugar and 2 tablespoons milk, then another 92 g (3¼  oz/¾ cups) sifted icing sugar. Beat for 4 minutes or until the sugar has dissolved and the mixture is smooth. Use immediately or transfer to an airtight container. This frosting will keep in the fridge for up to 1 week.

•  For the vanilla bean whipped cream, place 300 ml (10 oz) thickened cream in a medium-sized bowl along with 1 teaspoon vanilla bean paste and 2 tablespoons icing (confectioners’) sugar. Using an electric mixer, beat on medium for 3–4 minutes until the cream is fluffy and holds soft peaks. Use immediately or transfer to an airtight container. This whipped cream will keep in the fridge for up to 1 week.

•  For the caramel syrup, combine 330 g (11½ oz/1½ cups) sugar with 60 ml (2 oz/¼ cup) water in a medium- sized saucepan over low heat. Stir constantly for 2 minutes until the sugar has dissolved, brushing any sugar from the sides of the pan with a wet pastry brush. Increase the heat to medium–high and boil for 2 minutes then reduce the heat to medium and simmer without stirring for 10 minutes or until golden. Remove from the heat and add 125 g (4½ oz/2⁄3 cup lightly packed) brown sugar and 300 ml (10 oz) thickened cream and stir until combined. Return to medium heat and stir for 2 minutes until smooth. Do not boil. Set aside to cool completely before transferring into a squeeze bottle or container. This syrup will keep in the fridge for up to 2 weeks.

•  To make the cinnamon donuts, place 250 g (9 oz/12⁄3 cup) plain (all-purpose) flour, 3 tablespoons caster (superfine) sugar, 2½ teaspoons dried yeast, 2 eggs and 80 ml (2½ oz/1⁄3 cup) warm water in the bowl of an electric mixer. Mix on low speed for 3 minutes or until combined and elastic. With the motor running, add 70 g (2½ oz) softened unsalted butter (cut into 9 cubes) one cube at a time, until incorporated. Transfer to a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until doubled in size. Knock back the dough and turn out onto a lightly floured bench. Roll the dough out to 1 cm (½ in). Cut into rounds using an 8 cm (3¼ in) cookie cutter. Use a 2.5 cm (1 in) cutter to cut the holes, if required. Transfer to a lightly oiled baking tray and cover with plastic wrap. Set aside in a warm place for 30 minutes, or until doubled in size. Heat the oil in a deep-fryer or saucepan to 160°C (320°F). Fry the donuts, in batches, for1 minute on each side or until golden. Remove with a slotted spoon and drain on paper towel. Combine ½ teaspoon ground cinnamon with 110g (½ cup) sugar and roll still-warm donuts in the mixture.

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.