You can't go another fall without trying these Nutmeg Pepper Spiced Pumpkin Biscuits . You will touch the sky for being tender and juicy! These cannelés are not only cute to present on the table, by incorporating one of the star ingredients of autumn they are a safe bet for this season.

You can make them in a muffin tin, but the truth is that turning them into canelé with Le Creuset's non-stick canelé mold is a wise move.

Decorated and presented with some popcorn and some decorative pumpkins (fresh or ceramic...), it is an ideal recipe for this coming 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 whipping cream
• 1 whole pumpkin squash (approx. 500 g)
• 125g flour
• 3 egg yolks
• 8g of salt
• 5g ground pepper
• 2g ground nutmeg
  

To decorate:

• pumpkin puree
  
• Popcorn
• Peppers
• 30g 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. Incorporate the pumpkin pulp and mix it with the spatula until integrated.
5. Add the salt, pepper and nutmeg and stir.
6. Distribute the mixture in your non-stick mold for Le Creuset canelés
   
7. Put the mold in the oven and bake for 40 minutes at 160º C and for 10 minutes at 180º C.
8. Take the pan out of the oven and let it cool on your baking rack and chill Le Creuset for about 10 minutes.
9. Unmold the canelés, place them on the baking rack and cool Le Creuset and sprinkle the brown sugar on top.
10. Take the rack to the oven and gratin the canelés at 240º C (high heat) between 5 and 8 minutes.
11. Remove the rack from the oven and decorate the canelés with a little pumpkin puree and popcorn.
12. Sprinkle paprika to taste and serve hot.
    
13. Bite a canelé and let yourself be surprised!

In this case, it is not necessary to let the dough rest in the fridge 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 stick out, when baking they would overflow.