Halloween Pumpkin Cream Ghost Cups Recipe

These little Ghost Cups are such a simple and fun Halloween party snack! On the base is a pumpkin pie filling topped with whipped cream "ghosts" on top. Add a couple of silver cachous or nonpareils for eyes and that's it! Make these closer to serving time or keep them in the fridge on a hot day so the cream doesn't sink.

Ghost Cups

An Original Recipe by Lorraine Elliott

Preparation time: 15 minutes

Cooking time: 0 minutes

• 1 cup/250g roasted or tinned pumpkin (well drained)
• 1/2 cup/125ml/4ozs cream
• 1/2 cup/100g/3.5ozs brown sugar
• 1/2 teaspoon nutmeg
• pinch of salt
• 300ml/10.6flozs whipped cream
• silver cachous for eyes

Makes 12-15 little ghost cups

Step 1 - In a food processor blend the pumpkin, cream, brown sugar, nutmeg and salt until smooth. Refrigerate until needed (can be done 2-3 days ahead and stored in an airtight container). Spoon or pipe into small white cups. Pipe cream on top using a plain unfluted nozzle and then place silver cachous for eyes.