Originally published by The Clifton Courier, November 13, 2019
I started making this delicious buttery pumpkin goo when I used to go to the Harry Potter premiers at the Toowoomba movies. Considering I was going to be up at midnight, wearing a yellow jumpsuit and a paper mache golden snitch on my head, I figured I may as well go the whole hog(warts) and make pumpkin pasties for the occasion.
* I didn’t have enough room to add a bit in about the way Cho Chang says “Two pumpkin pasties please”, but I feel like it is an extremely important aspect of this recipe. I recommend watching the video in this link and then repeating the lines as often as you can getaway with without being slapped while making this recipe.

I made this the other week on Halloween to take into work. Now, I know what you’re – and, more specifically, my Dad – is thinking. Halloween is American and I’m letting them Yanks conquer my mind. To those people, I would like to point out that Halloween is an Irish thing, originating from the ancient Celtic festival of Samhain – it was basically a big party to mark the end of summer to scare away the ghosts and rude spirits. In fact, the first Jack-o-lanterns were turnips and potatoes. And in case my extremely-impractical-for-the-sunny-Australian-climate skin, the combination of my sisters’ names or the fact that Dad puts up an Irish flag whenever he gets on the beers didn’t tip you off, we’re a tad Irish. So Halloween is the celebration of my ancestors.
* I also brought in some turnips and sweet potatoes for people to carve on Halloween, having carved my own spirit-scaring turnip earlier that morning. Not sure why, but the alternative Jack-o-lantern carving station did not attract many participants. Looking back, it probably was an odd choice to bring them into work but I would like to point out that I did not bring a knife, so the whole thing was kooky but not concerning… I hope.

But it’s important to remember that you don’t have to be a Halloween fan to enjoy pumpkin pie. Here’s how to make it:
First off, you’re going to need a lump of pumpkin to make the gooey filling. My Grandma Flo – she was a quirky lady, devoted to Catholicism and food – used to really emphasise the “P” sounds when she said this, so I recommend you do the same. The size of the lump is dependant on your goo-related needs; I often end up making far too much but you can use leftovers to make mini desserts. I reckon a good half a kilo would be sufficient for this recipe. I say that because I’d already cut said lump up and boiled it before thinking to measure how much I was using.

Then get two cups of oats, because this is one of my recipes, so of course oats were going to come into the mix at some point. Pulverise these in a food processor until grainy.
Add a teaspoon of flaky salt and a teaspoon of ground ginger. Then shake in a wee bit of cinnamon and a scoach* of nutmeg. Add about six tablespoons or 120 grams of cold chopped butter and then blend that baby.
* I often use the term “scoach”, which Jason Biggs’ character uses when asking his cooler roommate to turn down the music in Loser. I don’t recall the rest of the movie, but it certainly had a huge impact on my life. Thanks Jason Biggs.
Taste the half-mixed mixture and realise you forgot to add sugar.
Add a cautious quarter of a cup of brown sugar and attempt to mix.
Realise the “dough” isn’t coming together and squirt in a few seconds of cold water (my housemates have a fancy fridge that dispenses cold water and it makes me feel like a queen). Mix again and taste.
Take the goo* out and press into a lined quiche flan, but it’s going to be really quite sticky to remember to wet your hands to make it more manageable. While you’re at it, remember that you’re serving this to your work colleagues and not your immediate family and decide you better wash your hands first before jamming them into their food.
* Good heavens do I use the word “goo” a lot. I need to find new words to describe sludgy, viscous mixtures.
Put in a 180-degree oven for about 30 minutes, or for as long as you can before you have to dash out to go to the gym class you’ve been putting off for the past week after a particularly rough wedding recovery.
About 50 grams of butter and a quarter of a cup of brown sugar, one teaspoon of cinnamon and half a teaspoon of nutmeg into your food processor and then add the drained pumpkin. Again, I could have measured the pumpkin at this point, but I forgot. Sorry. You’re just going to have to cook by feel with this one. I mean, I realise that goes against the whole point of a recipe, but maybe think of this as a type of therapy that helps you tap into your rebellious, anarchist sprit.

Anyway, blend the pumpkin until you have a very thick, aromatic soup. It should be the kind of orange brown – and texture, come to think of it – as a newborn’s poo*.
* Here’s another trivial thing I have strong feelings about – why does everyone say “poop” nowadays? Why not “poo”? I mean, ten years ago everyone I know referred to solid human waste as “poo”. Where did that extra P come from? It feels so disingenuous. Plus, I feel like the extra P really drags out the word.
Cover and wait for the crust to cook. You want that crust be nice and, ah, crusty, because otherwise it won’t bear the weight of the pumpkin goo and everything – yes, everything – will fall apart.
One you have something that looks structurally sound, pour in the pumpkin mix and back for another 30 to 40 minutes, until the slop starts to firm up.
I’d recommend serving this in a situation that allows for plates and spoons, as this is can get sloppy. Do not expect to able eat this daintily with one hand.



















