pumpkin

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##MeatFreeMonday -Oozy Vegan Pumpkin & Saffron Risotto: Gluten-Free Mediterranean- Helen Tzouganatos

Gluten-Free Mediterranean

Helen Tzouganatos

Plum

Pan Macmillan Australia

Photography by Jeremy Simons.

RRP $44.99

“Oozy is not a word you would normally associate with a risotto made without butter or cheese. The secret here is caramelised roasted pumpkin that is pureed to add a smooth, creamy texture and delicate sweetness to the risotto. Earthy, floral saffron compliments the pumpkin’s sweetness and produces a sunny, golden risotto. Ensure you use a short-grain high-starch rice, such as arborio or carnaroli, for that signature creamy texture.” p90

Ingredients

400 g butternut pumpkin, peeled and cut into 1.5 cm cubes
80 ml (1⁄3 cup) extra-virgin olive oil
sea salt flakes and freshly ground black pepper
875 ml (3 1⁄2 cups) warm Vegetable Stock (page 207)
1 onion, finely chopped
2 garlic cloves, finely chopped
275 g (1 1⁄4 cups) arborio or carnaroli rice
pinch of saron threads
125 ml (1⁄2 cup) white wine
crispy sage leaves, to serve (optional) (see Note)

Method:

Preheat the oven to 180°C (fan-forced).


Place 250 g of the pumpkin in a roasting tin, drizzle in half the olive oil, add a pinch of salt and toss well. Roast for 30 minutes, tossing halfway through to ensure even browning. Transfer the pumpkin to a food processor, add 80 ml (1⁄3 cup) of the stock and puree. Set aside.


Meanwhile, heat the remaining oil in a large frying pan over medium–low heat. Add the onion and a generous pinch of salt and cook for 5 minutes to soften. Stir in the garlic and cook for another 30 seconds. Add the remaining pumpkin, the rice and saffron and gently stir for a minute to toast the rice grains. Deglaze the pan with the white wine, stirring to release any caramelised
bits caught on the base, and simmer for a minute so the rice absorbs the wine. Add a few ladles of the remaining stock and bring to a gentle simmer. When the stock has been absorbed, add more to the pan, a few ladles at a time. Continue, gradually adding more stock as it is absorbed, and cook for 15 minutes or until the rice is al dente. In the last 2 minutes of simmering, gently fold in the pumpkin puree.

Remove the pan from the heat and adjust the seasoning with salt and pepper as required. Ladle the risotto into shallow bowls and serve with crispy sage leaves scattered over the top, if desired.


NOTE
Crispy sage leaves: fry a handful of sage leaves in 3 tablespoons of olive oil over medium heat for 30 seconds or until crisp. Remove with a slotted spoon and sprinkle with salt.

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#MeatfreeMonday Baked Mac No Cheese: The Global Vegan – Ellie Bullen

The Global Vegan by Ellie Bullen,

Published by Plum

RRP $34.99

Photography by Ellie Bullen

 

 

p150  Mains

“The mac-no-cheese recipe in my first cookbook turned out to be the most popular dish. It was
amazing to hear from so many people who cooked and loved the recipe, whether they made it for
their family, friends or just themselves. It’s a truly delicious meal, so I wanted to share a fun, new
version in this book, inspired by my travels in the United States where mac ‘n’ cheese is on menus
everywhere. I noticed that bacon was often added to the dish, so I’ve added coconut bacon to this
recipe to give it a special twist.” p150

 

Serves 4
250 g macaroni
350 g peeled and deseeded pumpkin, roughly chopped
3 tablespoons nutritional yeast flakes
3 tablespoons soy or almond milk
1 teaspoon freshly ground black pepper
½ teaspoon sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons olive oil
3 tablespoons cashews
100 g cauliflower florets
100 g broccoli florets
2 tablespoons Coconut Bakon (see page 289)
2 tablespoons Parmesan Crumble (see page 265)

Preheat the oven to 160°C fan-forced.

Bring a saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain and rinse under cold running water, then set aside.

Meanwhile, bring another saucepan of water to the boil, add the pumpkin and cook for 8–10 minutes or until tender. Drain and transfer the pumpkin to a blender, along with the nutritional yeast flakes, soy or almond milk,
pepper, salt, onion powder, garlic powder, oil and cashews. Blend on high until smooth.

Refill the saucepan with water and bring to the boil again. Add the cauliflower and cook for
3 minutes, then add the broccoli and cook for a further 2 minutes. Drain and place in a baking dish.
Add the pasta to the baking dish and pour over the pumpkin sauce. Mix well so that the pasta is fully coated.

Sprinkle over the coconut bakon and parmesan crumble and bake for 20 minutes or until golden.
Remove from the oven and allow to cool for 5 minutes before serving.

 

**PARMESAN CRUMBLE**

This simple savoury crumble is wonderful sprinkled over pasta dishes and bakes.

Makes about 1 cup

50 g (1/3 cup) cashews

1/3 cup nutritional yeast flakes

1 tablespoon hemp seeds

1/2 teaspoon sea salt flakes

Place the ingredients in the small bowl of a food processor and pulse 4–5 times or until the cashews have broken down to a rough crumble. Store in an airtight container in the fridge for up to 1 month.

 

 

 

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Pumpkin, Potato & Peanut Thai Red Curry: More – Matt Preston

Super easy and delicious – Matt Preston makes cooking wholesome and delicious food easy.

 

More

Matt Preston

Published by Plum

RRP 39.99

Photography by Mark Roper

“Lawd luv a tray bake. Less washing up and loads of crusty burnished bits around the edges to pick at as a cook’s treat.” p202

1 tablespoon melted coconut oil
1 onion, cut into wedges
2 tablespoons Thai red curry paste
70 g (¼ cup) crunchy peanut butter
½ bunch coriander, leaves picked, stalks and roots cleaned and finely chopped
400 ml can coconut cream
2 tablespoons soy sauce or tamari
juice of 1 lime and  4 kaffir lime leaves
2 tablespoons coarsely grated palm sugar
1.2 kg butternut pumpkin, peeled, deseeded and cut into 5 cm pieces
3 large coliban potatoes, peeled and quartered lengthways
80 g (½ cup) salted roasted peanuts, coarsely chopped
2 tablespoons coconut flakes, toasted
steamed rice, to serve
SERVES 4

 

Preheat the oven to 200°C/180°C fan-forced. Heat the coconut oil in a flameproof roasting tin over medium heat.

Add the onion and cook, stirring, for 2– 3 minutes or until softened. Add the curry paste, peanut butter and coriander stalk and root and cook for 1 minute or until aromatic.

Stir in the coconut cream, soy sauce or tamari, half the lime juice, the kaffir lime leaves and sugar until well combined and bubbling.

Remove the tin from the heat. Add the pumpkin and potato and carefully toss until well coated. Place in the oven and bake for 1 hour or until the vegetables are tender and starting to char around the edges. Squeeze over the remaining lime juice, top with the peanuts, toasted coconut flakes and coriander leaves and serve with steamed rice.

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#MeatFreeMonday – Butternut Pumpkin with Lemon Tahini and Miso Granola: Community (New Edition) – Hetty McKinnon

More pumpkin goodness fro you.

Community: New Edition

 Hetty McKinnon

Published by Plum

RRP $39.99,

Photography by Luisa Brimble

 

“Sweet butternut pumpkin drizzled with earthy, lemon-scented tahini is a simple salad in itself. Here, I’ve taken this reliable dish to another level with the addition of savoury granola. Miso and chilli sauce bring the umami, and work in tandem with the maple syrup, resulting in a uniquely savoury granola with just a whisper of sweet. This recipe makes a lot of granola – perfect for gifting or keeping in the pantry for snacking and salad topping. It can be stored in an airtight container for several months. You can also vary the nuts and seeds: pumpkin seeds, walnuts, almonds, cashews would all work – just keep the ratios the same.“p205

 

Butternut Pumpkin with Lemon Tahini and Miso Granola

1 large butternut pumpkin (about 1.5 kg), peeled and cut into thick wedges
80–100 ml extra-virgin olive oil
1 teaspoon smoked paprika
1 teaspoon ground coriander
handful of flat-leaf parsley leaves
sea salt and black pepper

LEMON TAHINI
90 g (1⁄3 cup) tahini
juice of ½ lemon
1 tablespoon extra-virgin olive oil
1 garlic clove, finely chopped
sea salt and black pepper

MISO GRANOLA (MAKES 3 ½ CUPS)
 100 g (1 cup) rolled oats
½ cup shelled pistachios, roughly chopped
½ cup hazelnuts, roughly chopped
½ cup sunflower seeds
¼ cup sesame seeds
1 tablespoon fennel seeds
1 teaspoon sea salt
2 tablespoons white miso paste
2 teaspoons chilli sauce, such as sriracha, sambal oelek, gochujang (or use dried chilli flakes)
3 tablespoons olive oil
1 tablespoon maple syrup (or brown sugar)

 

Preheat the oven to 220°C.  Place the pumpkin on a baking tray, drizzle with the olive oil and scatter over the paprika, coriander and a generous amount of salt and pepper.
Using your hands, massage the oil and spices into the pumpkin pieces until they are well coated. Spread them in a single layer on the tray, and bake for 30–40 minutes, or until the pumpkin is tender, flipping over halfway through. Insert a knife or skewer to test for doneness.

For the lemon tahini, whisk together the tahini, lemon juice, olive oil and garlic until well combined. Season with salt and pepper.
Whisk in about 125 ml (½ cup) of water, a tablespoon at a time. The sauce will become thick – simply keep adding water and whisking until the mixture is the consistency of thickened cream.

For the miso granola, reduce the oven to 180°C and line a baking tray with baking paper. Place all the ingredients in a bowl and toss to combine. Spread the mixture onto the prepared tray and bake for 20 minutes, stirring once, until golden.
Allow to cool completely, then break the granola into smaller pieces using your hands.

To serve, place the pumpkin on a plate and drizzle with the lemon tahini. Top with 3–4 tablespoons of miso granola and finish with the parsley leaves.

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#MeatFreeMonday Summer Vibes Lasagne – Zucchini, Pea and Pumpkin Lasagne: Family Food and Feelings – Kate Berry

Family Food and Feelings

Kate Berry

Pan Macmillan

Plum

ISBN: 978176078-180-4

RRP 39.99

 

This is a fabulous book  – it is a book where you can feel the joy the inspired the food on these pages.

In the next few weeks I will be sharing with you a sample of the goodies these pages hold, starting with Summer Vibes Lasagne.

‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’ 

“Sometimes I get a little over-enthusiastic at the fruit and veg store, and by the end of the week I’m left with a fridge full of stuff I’m not quite sure what to do with. Pumpkins are the main culprit in our house – I’m always wooed by their reasonable price per kilo. And there’s ALWAYS a sad half-empty bag of peas lurking in the back of the freezer. This is an excellent way to turn those fridge/freezer nuisances into a tasty meal.” p24

200 g (1 1/3 cups) fresh or frozen peas
500 g (2 cups) fresh ricotta, well drained
200 g (2 cups) finely grated parmesan
large handful of basil leaves, roughly torn
finely grated zest and juice of 1 lemon
1 teaspoon dried chilli flakes
salt and pepper
½ butternut pumpkin, seeds removed, halved and peeled
2 tablespoons honey
2 tablespoons extra-virgin olive oil
8 baby zucchini (a mix of green and yellow is prettiest)
1 tablespoon apple cider vinegar

Preheat the oven to 200°C (fan-forced).

Blanch the peas in a saucepan of salted boiling water for 1–2 minutes or until just tender. Drain.

Place the ricotta, parmesan, peas, basil, lemon zest and
chilli flakes in a food processor and blitz to roughly combine.
Season with salt and pepper, then cover and pop in the fridge
until needed.

Using a mandoline (be careful!) or a very sharp knife, thinly
slice the pumpkin into 3–5 mm thick slices.

Combine 1 tablespoon of honey and 1 tablespoon of olive
oil in a bowl.

Place a single layer of pumpkin in the bottom of a 22 cm
square (or similar) baking dish and drizzle with about one third
of the honey mixture. Spread with one-third of the ricotta
mixture. Repeat this process twice more, finishing with a layer
of the ricotta mixture.

Bake for 35 minutes or until the top is golden. Set aside to
cool slightly.

While the lasagne is cooking, thinly slice the zucchini with a mandoline or sharp knife into 3–5 mm thick ribbons. In a small bowl, mix together the vinegar, lemon juice and remaining honey and oil.
Top the lasagne with the zucchini, drizzle with the honey dressing and serve.

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#MeatFree Monday: Pumpkin Curry and Cashew Soup – Pete Evans

Eat Your Greens

Eat Your Greens by Pete Evans, Published by Plum, RRP $39.99,

Photography by William Meppem

This meal in a soup has to be one of the best comfort foods I have come across. It is delicious, nutritious and can be easily modified ( use vegetable stock instead of chicken stock ) to make this a satisfying vegetarian dish. Since I  received this book I have made this particular recipe on a weekly basis.  I am sure you will enjoy it too.

pumpkin, curry and cashew soup_

 

“Pumpkin soup will always be a family favourite, as it ticks all the boxes when it comes to flavour. It is also budget friendly, very easy to get on the table and a great time saver; you can make up a big batch and freeze the leftovers to have on hand for when you need a quick meal. With this recipe I have lightly spiced it with curry powder and added
cashews for a lovely texture. If you wanted to add some fish or prawns, then be my guest.” p237

Comfort Food
Serves 4–6

SPICED PUMPKIN AND CASHEW SOUP
2 tablespoons coconut oil or good-quality animal fat,* melted
1 onion, chopped
2 celery stalks, chopped
2 carrots, cut into 1.5 cm dice
4 garlic cloves, finely chopped
1 ½ tablespoons finely grated ginger
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
120 g cashew nuts (activated if possible*)
1 litre vegetable stock or Chicken Bone Broth (page 312)
500 g butternut pumpkin, cut into 2 cm dice
2 tomatoes, cut into 2 cm dice
400 ml coconut milk
sea salt and freshly ground
black pepper
2 handfuls of baby spinach leaves

Heat the oil or fat in a large saucepan over medium heat. Add the onion, celery and carrot and cook, stirring occasionally, for 8 minutes, or until the veggies are softened and slightly caramelised. Add the garlic, ginger and spices and cook for 1 minute, or until fragrant. Stir in the cashews and stock or broth and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 15 minutes.

Increase the heat to medium–low, add the pumpkin, tomato and coconut milk to the pan, stir and bring back to the boil. Simmer, uncovered, for 20 minutes, or until the veggies are tender. Season with salt and pepper
and stir in the spinach. Ladle the soup into warm bowls, scatter on the coriander and chilli flakes (if using) and serve.

To serve
roughly chopped coriander leaves a couple of pinches of chilli flakes (if you like it a little spicy)

* See Glossary

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Whole Stuffed Pumpkin: Roast – Louise Franc

Roast by Louise Franc_cover_

Edited extract from Roast by Louise Franc, published by Smith Street Books, $39.99. Available now. 

 

 

Whole stuffed pumpkin

Serves 8

60 ml (2 fl oz/¼ cup) olive oil

200 g (7 oz) uncracked freekeh, rinsed

1½ teaspoons coriander seeds, crushed

1½ teaspoons cumin seeds, crushed

1 litre (34 fl oz/4 cups) vegetable stock

40 g (1½ oz/⅓ cup) slivered almonds, toasted

3 large garlic cloves, finely chopped

70 g (2½ oz/½ cup) dried cranberries

2 large rosemary sprigs, leaves picked and chopped

large handful parsley, roughly chopped

1 large pumpkin (winter squash), weighing at least 2 kg (4 lb 6 oz)

60 ml (2 fl oz/¼ cup) maple syrup

60 ml (2 fl oz/¼ cup) apple cider vinegar

 

Heat a small splash of the olive oil in a saucepan over medium heat. Add the freekeh and coriander and cumin seeds and cook until the mixture starts to sizzle and pop. Add the stock and simmer, stirring occasionally, for 45 minutes, or up to 1 hour, until the freekeh is cooked through. Transfer to a large bowl and add the almonds, garlic, cranberries, rosemary and parsley. Mix well and season to taste.

 

Meanwhile, preheat the oven to 200°C/400°F (fan-forced).

 

Using a large kitchen knife, cut out the top of the pumpkin and set aside as a lid. Scoop out the seeds and fibres with a spoon and discard. If your pumpkin is very thick in places, scoop out a little of the pumpkin until it is even on all sides — this will help the pumpkin to cook evenly.

 

In a small bowl, combine the maple syrup, vinegar and remaining olive oil. Season with salt and freshly ground black pepper, then pour over the freekeh. Toss to combine and check the seasoning.

 

Spoon the freekeh into the pumpkin shell. Place the pumpkin lid on top and wrap the whole pumpkin in two layers of foil.

 

Place on a baking tray, transfer to the oven and roast for 1 hour. Remove the foil and roast for at least another 1 hour. The pumpkin may seem soft at this stage when tested with a sharp knife, but it takes a long time to cook all the way through. You can test it’s done by inserting a knife into the middle and scraping off a little of the pumpkin flesh inside. If it is still a little fibrous, cook the pumpkin for longer.

 

Allow the pumpkin to rest for 10 minutes before slicing into large wedges.

 

Whole Stuffed Pumpkin

 

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Pumpkin, Chestnut and Almond Brown Rice Balls: Ferment – Holly Davis

Ferment cover

 

Ferment

Holly Davis

Murdoch Books 

ISBN: 9781743368671

 

Images and recipes from Ferment by Holly Davis (Murdoch Books, RRP $45) Photography by Ben Dearnley.

 

pumpkin, chestnut and almond brown rice balls

 

“Rice balls are a favourite of mine, and this particular combination of textures and flavours is a match made in heaven. Perfect fare for autumn lunchboxes, these also make excellent canapés, to be dipped into the toasted sesame and miso dressing below. Serve with any of the Japanese-style pickles in chapter seven.” p. 52

pumpkin chesnut almond Rice Balls

Makes approximately 12 balls

Ready in 1½ hours

 

220 g (73⁄4 oz/1 cup) short-grain brown rice

500 ml (17 fl oz/2 cups) water

large pinch sea salt

120 g (41⁄4 oz/1⁄2 cup) pumpkin (winter squash) cut into 3 cm (11⁄4 in) dice

12 large freshly peeled chestnuts, cut into chunks (or use vacuum-packed peeled chestnuts)

80 g (23⁄4 oz/1⁄2 cup) dry-roasted almonds or crisp and crunchy almonds (see p.50), roughly chopped

 

Wash the rice very well in cold water and drain. Take a saucepan with a tight-fitting lid then add the rice, water, sea salt, pumpkin and chestnut. Put on the lid, place over high heat and bring to a rolling boil (don’t be tempted to take the lid off during the cooking and standing time).

Reduce the heat to very low and cook for 45 minutes. After that time, turn off the heat and leave to stand for 10 minutes.

Use a wooden rice paddle or large spatula to gently combine the rice, pumpkin and chestnuts then tip into a large, shallow bowl or tray and allow the rice to cool until you can easily handle it

Scatter the almonds on a plate. Using slightly damp hands, carefully divide the rice mixture into 12 and roll into balls. Roll each in the chopped almonds, coating well all over. Cool a little and eat as is, or serve at room temperature.

 

 

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Spiced Almond Fritters with Pumpkin and Apple: Real Food For Babies and Toddlers – Vanessa Clarkson

Recipes and images from  “Real food For Babies and Toddlers” by Vanessa Clarkson (Murdoch Books)

Spiced Almond Fritters with Pumpkin and Apple 

Makes 10

Preparation time 10 minutes  Cooking time 15 minutes

DIETARY INFO: Dairy-free    gluten-free    vegetarian

 

4 eggs

250 g (9 oz/2 cups) peeled and grated butternut pumpkin (squash)

3 eating apples, cored

3 tablespoons almond meal

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cardamom

coconut oil for frying

maple syrup (optional), to serve

 

To make the batter, beat the eggs well in a large bowl. Add the pumpkin and grate in one of the apples, along with the almond meal and spices. Stir to combine. Finely slice the remaining 2 apples and set aside.

Working in batches and allowing 1 teaspoon coconut oil per fritter, heat the coconut oil in a large frying pan over medium heat. Once the oil is hot, spoon 2 tablespoons of the fritter batter into the pan, and shape into a fritter using a spoon or spatula. Continue until you have three or four fritters in the pan, taking care not to overcrowd the pan. Press a slice of apple into the top of each fritter. Cook for 3–4 minutes on the first side, then flip over and cook for a further 1–2 minutes until cooked through and crisp and golden on the outside. Keep warm on a plate lined with paper towel while cooking the rest. Repeat until all the batter has been used. Serve the fritters drizzled with a little maple syrup, if you like.

“For little ones: As raw apple presents a choking hazard for babies, these fritters are a great way to introduce this fruit in its whole form. The apple slice is unlikely to be soft enough for beginners, so either leave this off their fritter or grate all the apples into the batter. You may need to add a little more almond meal if the apples are especially juicy.”p.70

 

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Pumpkin Pie Eclairs: The Great Australian Bake Off companion – BBC Worldwide

great-australian-bake-off-the

Extract from The Great Australian Bake Off Companion (Hachette Australia, November 2016)

Pumpkin Pie Eclairs

p152-pumpkin-pie-eclairs

For the éclairs

175g unsalted butter, at room temperature

200g whole milk

5g salt

10g sugar

225g cake flour

300g eggs

 

For the pumpkin mousse

500g Kent pumpkin

320g whipping cream

90g caster sugar

12g gelatine sheets, silver grade

180g egg yolks

120g white sugar

½ teaspoon ground cinnamon

¼ teaspoon freshly grated whole nutmeg

½ teaspoon vanilla paste

 

For the caramel chocolate décor

250g caramel chocolate melts

10g cocoa butter

 

For the pepita praline crumb

100g white sugar

20g pepitas

 

  1. Preheat the oven to 165°C and place a shallow pan at the bottom. Line two baking trays with silicone baking mats. Bring 200ml water, the butter, milk, salt and sugar to the boil. Meanwhile, sift the flour and reserve. When the liquid comes to the boil, remove from the heat and quickly stir in the flour all at once. Return to the heat and continue to cook, stirring continuously for a couple of minutes or until the mixture begins to stick to the bottom of the pot. Put the hot mixture into a stand mixer with a beater attachment and mix for a minute or two to release steam and cool slightly. Gradually add the eggs while mixing on medium speed until smooth and glossy. Add a little more egg if required to reach the correct consistency.
  2. Put the pastry mixture into a large heatproof piping bag fitted with a large round nozzle. Pipe 15cm lengths onto the prepared baking sheets. You should have enough batter for eight per sheet. Using a wet finger, dab any peaks of pastry. Bake for 40 minutes with a little boiling water poured into the preheated pan at the bottom of the oven.
  3. When cooked, remove from the oven and slit each éclair with a bread knife and open out to expose doughy middles. Return to the oven for another 10–15 minutes to completely dry out. Remove and cool on wire racks for 10 minutes then place in the refrigerator until required for assembly.
  4. Preheat the oven to 180°C. To make the pumpkin mousse, remove seeds and skin from the pumpkin and slice into 1cm thick pieces. Arrange the pumpkin on a lightly greased tray and bake for 20—25 minutes or until soft. Meanwhile, whip the cream with the caster sugar until soft peaks form and reserve in the refrigerator. Bloom the gelatine sheets in iced water.
  5. Make a pâte à bombe by whisking the egg yolks and 120g white sugar in a bowl over a hot water bath until thick and frothy. Remove from the heat.
  6. Remove the pumpkin from the oven and blitz with a stick blender. Sieve to obtain 250g puree. Remove the gelatine sheets from the cold water and squeeze out excess water. Mix the gelatine with about 50g puree in a small glass bowl and microwave for 20 seconds to melt the gelatine, then stir.
  7. Whisk the remaining pumpkin, spices and vanilla paste into the pâte à bombe in a stand mixer then add the gelatine mix. Transfer the mixture to a shallow dish to cool quickly in the refrigerator. The mixture should be approx. 20°C. Stir a small amount of reserved whipped cream into the cooled pumpkin mix to loosen then add the remainder, folding through. Be sure to add the cream before the mix sets. Place in the refrigerator to firm up until ready to assemble
  8. For the pepita praline crumb, heat a small saucepan over medium–high heat. Add 10ml water and sugar. Cook to a light caramel, rolling the syrup around the saucepan to ensure it cooks evenly. Add the pepitas and stir. Pour onto a silicone mat to cool. When cool, break up into pieces, put into a heavy plastic bag and smash with a meat mallet to create a coarse crumb. Reserve for assembly.
  9. To make the caramel chocolate décor, place the chocolate melts in a microwave proof bowl and cook at a low power for about 3 minutes or until just melted (approx. 46°C). Allow to cool to about 34°C before proceeding. Mix in the cocoa butter and stir until fully combined. Let cool to 30°C, stir thoroughly and pour into a silicone piping bag.
  10. To assemble the pumpkin pie éclairs, fill a large piping bag fitted with large star nozzle with pumpkin mousse. Fill the éclairs with the pumpkin mousse. Sprinkle pepita praline crumb over the top of the mousse. Finish the éclairs with thin stripes of chocolate.