Recipe for: Pumpkin-Shaped Jelly (Halloween) - photo 1
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Recipe for: Pumpkin-Shaped Jelly (Halloween)

Desserts halloween 90 min Medium 0 views ~13.47 PLN * - (0)
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Description

A delicate, aromatic jelly with a pumpkin-orange flavor, filled with puree from autumn pumpkin and served in silicone molds shaped like small pumpkins. This dessert combines seasonal pumpkin with the acidity of orange and apple juice, seasoned with cinnamon and lemon juice to balance the sweetness. Perfect for Halloween — once the jelly is chilled, it can be easily decorated with blueberries as eyes and dollops of whipped cream, creating fun or slightly spooky faces. The recipe includes a vegan variant (agar agar) and practical tips on achieving a smooth consistency, how to safely prepare pumpkin, and how to easily remove the shaped jellies from the mold. Visually, it is a vibrant orange table decoration that pairs beautifully with dark plates and autumnal accents (nuts, roasted pumpkin seeds).

Ingredients Used

Ingredients (12)

Servings:
8
  • Pumpkin 400 g
  • Orange juice 400 ml
  • Apple juice 200 ml
  • Sugar 100 g
  • Gelatin 14 g
  • Water 60 ml
  • Lemon 0.4 pcs (~30 g)
  • Blueberry 100 g
  • 🌿 Spices
  • Cinnamon 2 g
  • Salt 1 g
  • ✨ Optional
  • Agar agar 6 g
  • 30% heavy cream 150 g
💰 Estimated dish cost: ~13.47 PLN (1.68 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the pumpkin

1

Prepare the pumpkin: cut off the stem and peel the skin (if using hokkaido, you can leave the skin on, but for a smooth consistency, I recommend peeling it). Cut the flesh into pieces about 3-4 cm thick, remove the seeds. Place the pieces on a baking sheet lined with parchment paper, drizzle with a little oil and bake in a preheated oven at 200°C for 30-40 minutes, until a fork easily goes into the flesh. Alternative: boil in salted water for 12-15 minutes until tender.

Ingredients: Pumpkin
Use a sharp knife and a cutting board. If you don't have an oven, cooking in a pot will save time (cook until tender). Do not over-dry the pumpkin while baking — it should be soft and juicy.
2

Blend the roasted pumpkin into a smooth puree: transfer the hot pieces to a blender (or use a masher and pass through a sieve), and blend until you have a uniform mixture. Weigh out 400 g of puree (if you have more, you can use it for other dishes). The puree should be smooth, without large chunks.

Ingredients: Pumpkin, Orange juice
Use a hand blender or a countertop blender. If the puree is too thick, add 1-2 tablespoons of orange juice to achieve a smooth consistency.

Preparing the gelatin

3

If you are using gelatin: sprinkle 14 g of gelatin into a bowl and evenly sprinkle 60 ml of cold water over the surface. Let it sit for 5 minutes to allow the gelatin to bloom. Then, gently heat the bloomed gelatin in a water bath or microwave for 10-20 seconds, stirring until it completely dissolves and becomes clear.

Ingredients: Gelatin, Water
Use a small metal bowl for a water bath or microwave on low power. If the gelatin does not dissolve completely, lumps may form — heat very briefly and stir.

Preparation of the jelly mixture

4

In a medium pot, combine 400 g of pumpkin puree, 400 ml of orange juice, 200 ml of apple juice, 100 g of sugar, 2 g of cinnamon, and 1 g of salt. Heat over medium heat, stirring with a wooden spoon, until the sugar dissolves and the mixture is hot (about 5-7 minutes) — do not let it boil, it should just be hot.

Ingredients: Pumpkin, Orange juice, Apple juice, Sugar, Cinnamon, Salt
Use a pot with a capacity of at least 2 liters so that the ingredients have room to mix. Stir from the bottom to prevent the sugar from sticking.
5

Remove the pot from the heat and quickly, in a thin stream, pour the dissolved gelatin into the hot pumpkin-juice mixture, stirring constantly. Add 30 ml of lemon juice and mix for 30-60 seconds to combine the ingredients.

Ingredients: Gelatin, Lemon, Pumpkin, Sugar, Orange juice, Apple juice
Slowly pour in the gelatin while vigorously mixing with a spatula to avoid the formation of strands and lumps. The mixture should be uniform and smooth—if you see pieces of gelatin, heat it slightly again.

Vegan variant

6

If you prefer the vegan version with agar agar: measure 6 g of agar agar and add it directly to the cold liquids (juices + puree). Bring the mixture to a boil and simmer for 1-2 minutes to activate the agar, stirring constantly.

Ingredients: agar agar, Pumpkin, Orange juice, Apple juice
Agar agar needs to be boiled; otherwise, it won't gel. Make sure the mixture is bubbling for at least a minute.

Pouring into the molds

7

Prepare silicone molds in the shape of small pumpkins — if you don't have them, use a muffin tin lined with foil. Pour the hot (but not boiling) mixture into the molds to about 90% full, leaving some space for any additional toppings. Place the molds on a flat tray to prevent them from tipping over.

Ingredients: Pumpkin, Orange juice, Apple juice
Use a funnel or a measuring cup with a spout to avoid spilling. If you want a smooth surface, gently tap the tray on the counter to remove air bubbles.

Cooling and Setting

8

Set the molds aside to cool for 20-30 minutes at room temperature, then place them in the refrigerator for at least 4 hours (preferably overnight). The jelly is ready when the surface is springy and does not stick when touched with a finger.

Do not try to speed up the cooling process by placing hot molds directly into a very cold freezer — a sudden temperature difference may deform the shape.

Removing and decorating

9

Remove the jelly from the molds: dip the bottom of the mold in a bowl of warm (not hot) water for 5-10 seconds to loosen the jelly from the sides. Turn the mold upside down onto a plate and gently squeeze the mold. Whip the chilled 30% cream (if using) until stiff and transfer to a piping bag. Decorate the jellies: make small dollops of cream as "spider webs" or "eyes," and press 1-2 blueberries in the center as eyes. You can also sprinkle a little cinnamon on top.

Ingredients: blueberry, Cinnamon
For whipping cream, use a cool metal bowl and a whisk or a high-speed mixer; do not whip for too long, as it may curdle. If the cream is optional, the decoration can be made with just blueberries.

Serving

10

Serve the jelly chilled, arranged on a dark plate or tray. You can add roasted pumpkin seeds or finely chopped nuts alongside for a contrast in texture. The jellies look great grouped in sets of 3-4 on the plate.

Ingredients: blueberry
Use a wide, flat plate to better showcase the shapes of the pumpkin. If the jellies are to stick to the plate, place a thin layer of cream or sauce underneath to prevent them from sliding.

Variations and tips

11

You can make a two-layer jelly: first pour a thin layer of clear apple jelly (without puree), chill until slightly set, then add a layer of pumpkin. For a more decorative effect, add a piece of blueberry inside before it sets.

Ingredients: Apple juice, blueberry
When layering, the first layer should be thick enough to hold the second one, but not completely hard — check the firmness with your finger every 10-15 minutes.

Fun Fact

💡

Pumpkin-shaped jelly combines two traditions: the autumn use of pumpkin in the kitchen and the decorative use of its shape during Halloween. In Anglo-Saxon countries, the pumpkin is a symbol of the holiday, while here it is gaining increasing popularity in table decorations and desserts.

Best for

halloween impreza jesienne spotkanie

Tips

🍽️ Serving

Serve the jelly straight from the fridge, preferably on a dark plate or a baking paper board. Decorate with fresh blueberries and a dollop of whipped cream. For serving to adults, you can add a splash of orange liqueur mixed with juice to the clear layer (before gelling).

🥡 Storage

Store chilled jellies in an airtight container in the refrigerator for up to 3 days. Do not freeze — freezing will ruin the texture. If the jellies slightly shrink, you can add fresh fruit before serving.

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