Spiced Pumpkin Canelés

You can't go another autumn without trying these spiced pumpkin cookies with pepper and nutmeg. You'll be in heaven they're so tender and juicy! These cannelés aren't just adorably presented on the table — by incorporating one of autumn's star ingredients they're a safe bet for the season.

You can make them in a muffin tin, but the truth is turning them into cannelés with the Le Creuset non-stick canelé mold is a winner.

Decorated and served with some popcorn and a few decorative pumpkins (fresh or ceramic...), this is an ideal recipe for the upcoming Halloween! It will be the starting point that will make you say "Ooooh!ª, and you won't stop making them.

Ingredients for 12 cannelés

For the cannelé batter:

• 300 ml of heavy cream
• 1 whole pumpkin (zapallo) (approx. 500 g)
• 125 g of flour
• 3 egg yolks
• 8 g of salt
• 5 g of ground pepper
• 2 g of ground nutmeg
  

For decoration:

• Pumpkin purée
  
• Popcorn
• Paprika
• 30 g of brown sugar
  

Preparation

1. Roast the whole pumpkin with the skin on for 40 minutes at 180º C or steam it.
   
2. To prepare the cannelés, preheat the oven to 160º C.
3. In a bowl combine the cream, flour and egg yolks and mix well with a spatula.
4. Add the pumpkin flesh and mix with the spatula until incorporated.
5. Add the salt, pepper and nutmeg and stir.
6. Divide the mixture into your Le Creuset non-stick canelé mold
   
7. Place the mold in the oven and bake for 40 minutes at 160º C and for 10 minutes at 180º C.
8. Remove the mold from the oven and let it cool on your Le Creuset baking and cooling rack for about 10 minutes.
9. Unmold the cannelés, place them on the Le Creuset baking and cooling rack and sprinkle the brown sugar on top.
10. Put the rack in the oven and brown the cannelés at 240º C (top heat) for 5 to 8 minutes.
11. Remove the rack from the oven and decorate the cannelés with a little pumpkin purée and some popcorn.
12. Sprinkle paprika to taste and serve warm.
    
13. Bite into a cannelé and be surprised!

In this case, it is not necessary to let the batter rest in the fridge before baking the cannelés.

Remember that you should not fill the molds to the brim with the batter, only up to 3/4 of the cavities; if they stick out, they will overflow while baking.