Halloween Coffee

Halloween Espresso Pie

For a 26 cm round cake tin

Ingredients:

• 1 portion shortcrust pastry  
• 400 g puréed pumpkin
• 200 g crème fraîche
• 3 tbsp cane sugar
• 2 free-range eggs
• ½ tsp of grated nutmeg, ½ tsp of ginger and ½ tsp of powdered cinnamon
• 100 ml/1dl espresso
• 100g sultanas

Preparation:

• Prepare the pumpkin*
• Roll the pastry out to size on a floured surface or between two sheets of transparent film and line the greased tin.
• Mix all ingredients and fill into the lined tin.
• Preheat the oven to 200 °C and bake the pie on the middle shelf for approx. 45 minutes.
• Leave to cool.
• Our tip: Serve the pie with whipped cream.

*Preparing the pumpkin

• Cut the pumpkin into chunks and steam
• Purée the steamed chunks
• Leave the puréed pumpkin to drain in a conical sieve or a muslin cloth.

Red cool

Ingredients:

• 1 longdrink glass
• Ice cubes
• San Bitter (alcohol-free aperitif made of citrus fruits and Alpine herbs)
• 1 espresso (45 ml)
• Thin strips of orange zest
• 1 straw

Preparation:

• Fill the longdrink glass with ice cubes (4-5 ice cubes).
• Fill the glass two thirds full with San Bitter.
• Slowly pour the freshly prepared espresso into the glass over the San Bitter.
• Decorate with the strips of orange zest.
• Serve the drink with a straw and only stir shortly before serving.