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Jammy Pumpkins
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Jammy Pumpkins

These adorable Jammy Pumpkins are a fun and easy Halloween treat made with crisp, golden puff pastry and a fruity homemade raspberry jam. The spooky pumpkin faces make them extra special, while a touch of Honeyberry Burgundy Natural Food Colour gives the jam a deep, dramatic shade. Perfect for Halloween parties, lunchboxes or a cosy autumn bake!

Ingredients

  • 1 sheet ready-rolled puff pastry
  • 1 egg beaten, for brushing
  • 30 g freeze-dried raspberries
  • 1-2 tbsp hot water
  • 1 tbsp icing sugar
  • A drop of Burgundy Food Colouring
  • ½ tsp Lemon Extract

Instructions

  • Preheat your oven to 200°C / 180°C fan and line a baking tray with baking paper.
  • Unroll the puff pastry and use a pumpkin-shaped cutter to cut out an even number of pumpkin shapes.
  • Using a small sharp knife, carefully cut a little spooky face into the centre of half on the pumpkin shapes
  • Place the pumpkin shapes onto the lined baking tray, brush the with beaten egg and bake for 12–15 minutes, or until beautifully puffed and golden.
  • To make the jam, add the freeze dried raspberries to a bowl and crush them.
  • Add the hot water, icing sugar, a drop of Burgundy Food Colouring and Lemon Extract. Mix until you have a thick, spreadable jam. Add a little more water if needed.
  • Allow the baked pastry pumpkins to cool completely.
  • Spread a layer of raspberry jam over the plain pumpkin pastries.
  • Top each one with a pumpkin pastry face, gently pressing down to sandwich the jam inside.
  • Serve and enjoy your spooky little Jammy Pumpkins!