Stefanie Hartman In The Press

Happy Halloween!

Posted on 31 October 2011 by Stefanie

Happy Halloween!Wishing you a Happy Halloween!

Whether you are handing out candy, going dancing in a spooky or sexy costume or hiding inside with the lights out – I hope you make it YOUR night, your way.

I think we’re going to hand out candy then maybe watch a scary movie (not bloody, but a ghost movie).  I have personally boycotted all bloody or torture movies from my life.  But I do love a good psychological thriller every now and then.

Ugh, and I know I’ve already gained weight and maybe rotted out some teeth, as I had to go back to the store to buy MORE candy for the kids as I ate the first bag.  So next year my strategy is to buy closer to the event (not a month before).

This picture is the pumpkin my husband carved at our front door.  I roasted the seeds (yummy) and made 4 pumpkin cream pies (gave them almost all away to neighbors for being so nice to us).  I bought the little skeleton stand.  I think he looks so cute!

Ok so 2 Halloween gifts for you:  (and no it’s not products at discount)

1) Cool video of Halloween Lights show.  Wish I could do this, but I don’t think I’m that smart.

2) My Pumpkin Cream Pie Recipe (everyone loves it and you can make it for this Thanksgiving coming up too).  It will surprise your guests.  It’s light and airy pie.  You’ll never know it was a vegetable.  This is a Hartman Family Recipe.

Prepare pie crust from Crisco recipe (on Crisco box) or buy a double stuffed frozen pie crust.  Frozen pie crusts tend to shrink a little bit in oven, that’s why you want to pie the bigger one. 

Bake pie crust at 400 degrees or as directed until lightly brown (don’t forget to poke holes with fork before baking so it doesn’t puff up) if you see air holes while baking you can always prick with fork or knife while cooking too.

Cool pie shells on counter or by windows.  Yes window sills work.

Recipe below makes 1 pie – so Double Recipe Ingredients for 2 pies – I always do.

While pie crusts are cooling make the Pie Filling:

Get out a big non-stick pot on the stove and put in these ingredients and stir with wooden spoon:

  • 1/3 cup white sugar
  • 1 envelope gelatin
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg

Stir over low – med heat just to melt them together.

In a bowl, hand mix or beat together:

  • 3 egg yolks
  • A 14 – 16 oz can (28 oz can for 2 pies) of pumpkin – buy plain, no added sugar or spices.
  • ½ cup milk (can be skim or whole, any kind you like)

Mix and add the above egg mixture into the pot on the stove you have.  And then turn up the heat to med-high so it bubbles.  Wear an apron and stir with wooden spoon.  This part makes you feel like a witch with bubbling recipe on the stove.  So you can spook your spouse by stirring the bubbling mixture and reciting a witch’s verse of toil and trouble (along with evil laugh).  Yes I do this too. 

The gelatin in it makes it thick.  So when you are happy with it, and it is fairly thick – consistency of thick wet pudding.  Set aside to cool.  I sometimes fill a sink with ice and cold water and help it cool faster by putting the pot in the sink and stirring it so it every so often so it cools. Don’t add cold water to the mixture, should just be under the pot.  Depends how much patience you have.

You can wait till cool to make the next step – OR cheat like me and try to speed the cooked mixture in its ice sink bath.  Just leave the pot in the sink to cool until after you mix egg whites.

Take the 3 egg white you have left and add them to an electric mixer with ¼ cup white sugar.  Beat egg whites until frothy bubbles, then slowly add in sugar, wait, add more etc. Reason being, if you add sugar all at once in beginning you won’t get as much egg whites, so wait a minute or so to just to beat the eggs without sugar, THEN begin adding sugar. Beat until egg whites are very thick.

Go get the cooled down pot of pumpkin and take a spatula and slowly mix the egg whites into it.  Trick here is to gently FOLD the egg whites, and only mix so the white color mostly disappears.  If you over mix then you will make the pie flatter, more dense and have less pumpkin to add – so take it easy.  Better to under mix, then go back and gently paw at it with spatula to hide any white bits.

Then get a new bowl for your mixer or wash and dry the egg white bowl and mix the following ingredients on high:

  • 1 cup whipping cream
  • ¼ icing sugar (best to put through strainer so no lumps) or just get lumps out with your fingers.
  • ½ tsp of vanilla or more if you like.
  • ¼ tsp cinnamon

Combine and whip until thick and creamy.  I usually make a little more as I tend to eat some of this while “taste testing” ha ha.

So now you should have 2 bowls of stuff:
1 bowl or pot of frothy pumpkin mixture and 1 bowl of whip cream mixture.

On to assembly:

If you’re making 2 pies you want to draw a line in the pumpkin mixture with spatula of 4 areas (remember you made double ingredients recipe), if you are making 1 pie divide pumpkin mix into halve with spatula or your eye.  Reason you do this is because you need to layer this cake with 2 layers of pumpkin mixture and 1 lawyer of whip cream.

Into your cooled pie shell place:
Bottom layer of half of pumpkin layer – smooth with spatula or spoon. (about an inch or so thick)
On top of that layer but as much whip cream as you like.  Whole thing. (about an inch or so  thick)
On very top add remaining pumpkin mixture.  Smooth with spatula. (about an inch thick or less)

Don’t worry about getting it perfect.  Sometime I end up putting more on bottom than top.  But I’m not Martha Stewart perfect.  I’m perfect in so many other ways (Ha Ha, just joking).

Then DO NOT COVER pie with any wrap, just place in fridge to let set for 3 – 4 hours prior to serving.  This lets it get thick enough to slice through.

Because this pie has whipped cream middle you don’t need to add cream to top to decorate (but you can).  It’s a wonderful surprise when you cut into it and people see the cream.  The end result is the pie should be light and creamy.  Similar to a chiffon cake.  You could place a plastic pumpkin or bat or witch or leaf to decorate.  I leave mine plain; I think it looks older fashioned that way.

Pie lasts about 5- 6 days in fridge.  But you’ll have it gone in 1 -2 nights, I’m sure.

Enjoy!!!!  And if you make it please send me a photo or comment on how it turned out.

This was fun to write and baking is one of my personal joys.  So if you like this post, I can make this a seasonal tradition.  At Xmas I’ll send you some of my favorite holiday recipes including my own home-made to die for eggnog. Spring maybe tiramisu, or coconut cake, or apple crisp.  Summer – trifle or blackberry pie.  Valentine’s Day – has to be mini chocolate lava cakes I make every year.  Ok I am gaining weight as I think about this.

I like sending you recipes as that is what we do with friends right? 

And hey – recipe swapping is not only legal, it’s encouraged, so please post your seasonal favorites here.

This will be fun!  Happy Halloween.


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Happy Halloween!

4 Comments For This Post

  1. Judith Says:

    LOL. I am glad to see I am not the only one who hits the Halloween candy before the kids come to get it….and then has to buy more. That pie sounds delicious. I will try it with a gluten free crust….and maybe fresh pumpkin. I will have to send you my to die for pumpkin pie recipe made with fresh pumpkin. Love that pumpkin with skeleton!

  2. Robin Lee Says:

    Thanks for the recipe – can’t wait to try it for Thanksgiving dinner at Mom’s :)

  3. Debbie Says:

    Thank you Stefanie! Love sharing recipes! Can’t wait to try this….yummm

  4. Sharon Wood Says:

    I love recipes. I use to sit down and read cookbooks. Sometimes I still do. I will give this one a try. thanks so much.

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