Pumpkin Spice Slof • with apple & walnut ⋆ SOULFOOD.nl

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You make this carton with a filling of pumpkin puree topped with cubes of apple, pumpkin, raisins and walnut. So perfect for the fall!

It's already September and in my head that really is a kind of magical border: somewhere at the beginning of the month I buy my first pumpkin on the road and that means… autumn! Suddenly I go from holiday mode (swimming trunks, cocktails and salads) to candles, fun and baking cakes. Preferably with a good load of spices, so that the whole house smells like gingerbread.

This pumpkin and apple slipper is a perfect example. It's pumpkin spice meets apple pie. The Americans would be proud of me.

Small disclaimer: normally you bake a slipper with a layer of almond paste in the dough. I replaced the almond paste in this recipe for a pumpkin spice filling. You can then discuss whether it is really a slipper of course. But it has the shape, the dough and the layout of a carton, so for the sake of convenience we'll just keep that name.

For this pastry I use double pumpkin: once as a filling in the dough and once for the layout. The cubes on top are therefore a mixture of apple, pumpkin and raisins. And yes, you can also omit the raisins if you prefer.

pumpkin spice slipper autumn slipper with apple and walnut

The FunCakes slippers mix

For this recipe I wanted to throw myself completely into the filling. That's why I used the slippers mix from FunCakes. You can find this mix (along with just about every other baking essential you can think of!) at TheBest CakesShop.nl† By the way, I also buy the piping bags which I used to pipe the dollops of whipped cream onto the slipper.

You can make two of these slippers from one pack of slippers mix (500 gr). In the recipe I therefore assume half of a package. You should also use half an egg in that case. How do you measure that? Just beat an egg in a bowl and measure half of it. Easy peasy!

Would you rather make the slippers 'from scratch'? Then take the recipe for (the bottom of) our apple pie as a starting point.

This recipe makes one slipper about 25 cm long. You have a slippers ring required.

Ingredients:

For the bottom

250 gr slipper mix
½ egg
75 gr butter

For the filling

½ round pumpkin (about 400 gr)
2 tbsp sugar
1 packet of vanilla-flavored sugar
1 egg
3 tsp pumpkin spice or biscuit spices
2 apples
50 gr walnuts
A handful of raisins
2 tbsp honey
A knob of butter

To decorate…

A few mini marshmallows
Whipped whipped cream or buttercream
(chocolate) spinkles of your choice

Preparation pumpkin-apple slipper

Start making the dough. To do this, mix the slippers mix with the egg and the butter. Knead it into a smooth dough and put it covered in the fridge. Meanwhile make the filling.

Peel the pumpkin half and then cut it into small cubes. You can now boil this in plenty of water. After 5 minutes, remove half of the cubes from the pan and let them drain. The other half you can cook for another 3-5 minutes, until they are cooked. Then drain the water and puree these pumpkin cubes together with the sugar and pumpkin spice (or biscuit spices) to a puree.

Beat the egg and then mix in the cornflour. Also add the vanilla sugar. Then add this to the pumpkin puree and set it aside.

Now cut the apples into cubes and mix them with the raisins, pumpkin cubes, walnuts and honey. Heat a knob of butter in a frying pan and fry the apple and pumpkin cubes in it until they become a little soft and shiny. Add some extra pumpkin spice or biscuit spices to this mixture.

Baking the slipper

Now it's time to bake the slipper. Remove the dough from the refrigerator and then roll it out (on a sheet of baking paper) into a sheet of about 5 mm thick. Then cut out the correct shape with a greased slippers ring. You can leave the slippers ring over the dough.

Now cut an extra strip of the dough. This may be about an inch thick. This will line the sides of the ring of slippers, giving you room to pour in the pumpkin puree. Press the edges well, so that the filling does not escape later! Meanwhile, preheat the oven to 170°C.

Pour the pumpkin puree into the pie crust and bake the slipper for about 45 minutes until golden and golden. The pumpkin puree should then also be firm (if not: just bake the slipper 10 minutes longer).

Let the slipper cool on a wire rack and then spoon the pumpkin-apple mixture on top. Finally, decorate the slipper with a few dollops of whipped cream or buttercream, marshmallows or chocolate sprinkles. Enjoy your dinner!

Tip: I decorated the slipper with marshmallows which I then toasted with a crème brulee burner.