Since moving to Singapore, Brettschneider now celebrates the annual festivities across his seven Baker & Cook outlets here. "We get a large expat crowd at Baker & Cook, and I've realised that in Singapore, we celebrate traditions outside of our own country as well," shares Brettschneider. To mark the occasion, all B&C staff get dressed up in Halloween costumes, and the stores are decorated with Halloween knick-knacks.
"Cinnamon is a one-dimensional spice to me," says Brettschneider. "I love using five-spice because it has anise seed which carries a punchier note, and also adds a touch of local flavour." His recipe also calls for brown sugar instead of white, so the pie is laced with warm, caramel notes.
Below is the recipe.
By Dean Brettschneider, Baker & Cook
Ingredients (For the pastry)
130g Plain flour
85g Butter, softened
45g Brown sugar
½ Egg
1tsp Vanilla essence
Zest of half a lemon
1. In a large mixing bowl, beat the butter and sugar with a wooden spoon until a light creamy consistency has been achieved.
2. Add the egg, vanilla and lemon zest and mix until combined. Lastly add the flour and mix to a paste. Only mix until the paste comes clean off the bowl. Be careful not to over-mix or the pastry will become too elastic and doughy.
3. Wrap in plastic wrap and refrigerate for 30 minutes or even better, overnight. Before using, gently re-work the pastry taking care to ensure the pastry remains cold and firm.
4. Take one half of the pastry, and on a lightly floured work bench, roll to 3mm thick and cut a slightly larger circle then the pie mould.
5. Place into a 20cm tart ring and press into all contours. Trim away the edges with a sharp knife and dock the bottom of the pastry with a fork.
6. Place the mould into the refrigerator for at least 20 minutes.
7. Remove and line with aluminium foil and fill with blind baking material (e.g. rice, beans, or baking balls).
8. Bake in a preheated 180°C oven for approximately 20 - 25 minutes, or until a nice golden brown colour.
9. Brush with egg wash to seal the pastry case and bake for a further 5 minutes.
Ingredients (Filling)
300g Pumpkin puree
50g Brown sugar
Pinch of Salt
¼ tsp Ginger powder
¼ tsp Cinnamon powder
1 tbsp Plain flour
2 Eggs
150g Milk
½ tsp Vanilla
Method
1. To make the pumpkin puree – cut the pumpkin into half. Remove the seeds and wrap each half with aluminium foil.
2. Bake in a pre-heated oven at 180°C for 45 minutes or until pumpkin is soft. While still warm, scrape the flesh away from the skin and place into a food processor, blend until smooth and cool in refrigerator. This can be done a few days in advance.
3. Measure the cold pumpkin puree, sugar, salt, spices and flour in a bowl and mix until well combined.
4. In a separate bowl, lightly whisk the eggs. Add into the pumpkin mixture. Add the milk and vanilla extract and mix together well.
Assembly of tart
1. Pour filling into the pre-baked pie mould.
2. Place into a preheated 200°C oven for 10 minutes. Lower the heat to 185°C and continue to bake for a further 20 minutes, or until the centre is just set.
3. Remove from the oven and allow to cool at room temperature on a wire rack.
4. Decorate as desired.
