Spiced pumpkin cannelés

You can't go through another autumn without trying these pumpkin biscuits spiced with pepper and nutmeg . They're so tender and juicy that you'll be blown away! These cannelés aren't just cute to serve on the table, but by incorporating one of the star ingredients of autumn they're a sure bet for this season.

You can make them in a muffin tin, but the truth is that turning them into canelés with the Le Creuset non-stick canelé mould is a real success.

Decorated and presented with popcorn and some decorative pumpkins (fresh or ceramic...), this is an ideal recipe for this upcoming Halloween! It will be the starting point from which you will say "Ooooh!" and you will not stop preparing them.

Ingredients for 12 canelés

For the canelés dough:

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

To decorate:

• Pumpkin puree
  
• Popcorn
• Paprika
• 30 g brown sugar
  

Elaboration

1. Roast the whole pumpkin with the skin for 40 minutes at 180º C or steam it.
   
2. To prepare the canelés, preheat the oven to 160º C.
3. Put the cream, flour and egg yolks in a bowl and mix well with a spatula.
4. Add the pumpkin pulp and mix with the spatula until combined.
5. Add the salt, pepper and nutmeg and stir.
6. Distribute the mixture in your Le Creuset non-stick canelés mould
   
7. Place the mould in the oven and bake for 40 minutes at 160º C and for 10 minutes at 180º C.
8. Remove the pan from the oven and allow to cool on your Le Creuset baking and cooling rack for about 10 minutes.
9. Unmold the canelés, place them on the Le Creuset baking and cooling rack and sprinkle with brown sugar.
10. Place the rack in the oven and grill the canelés at 240º C (high heat) for 5 to 8 minutes.
11. Remove the rack from the oven and decorate the canelés with a little pumpkin puree and popcorn.
12. Sprinkle with paprika to taste and serve hot.
    
13. Take a bite of a canelé and be amazed!

In this case, it is not necessary to let the dough rest in the refrigerator before baking the canelés.

Remember that you should not fill the molds to the brim with the dough, only up to 3/4 of the cavities; if they protrude, they will overflow when baking.