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Gallery Boston Scream Pie Recipe Summary Servings: 10

Ingredients For the Cake 1 3/4 cups all-purpose flour 1/3 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, plus more for pans 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon coarse salt 1 can (15 ounces) solid-pack pumpkin 2 tablespoons vegetable oil 1/3 cup heavy cream 5 ounces (1 stick plus 2 tablespoons) unsalted butter, softened, plus more for pans 1 1/3 cups sugar 2 large eggs, room temperature 1/2 teaspoon pure vanilla extract For the Glaze 8 ounces semisweet chocolate, finely chopped 1 cup heavy cream 1 tablespoon light corn syrup For Assembly Spiced Pastry Cream Candy Spiders, optional

Cook’s Notes Martha Stewart Special Issue Halloween 2011

Gallery Boston Scream Pie

Recipe Summary Servings: 10

Boston Scream Pie

Boston Scream Pie

Boston Scream Pie

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 1 3/4 cups all-purpose flour 1/3 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, plus more for pans 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon coarse salt 1 can (15 ounces) solid-pack pumpkin 2 tablespoons vegetable oil 1/3 cup heavy cream 5 ounces (1 stick plus 2 tablespoons) unsalted butter, softened, plus more for pans 1 1/3 cups sugar 2 large eggs, room temperature 1/2 teaspoon pure vanilla extract

  • 8 ounces semisweet chocolate, finely chopped 1 cup heavy cream 1 tablespoon light corn syrup

  • Spiced Pastry Cream Candy Spiders, optional

Directions

Make the cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, line bottom with parchment, and butter parchment. Dust with cocoa powder, and tap out excess.

Sift flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk pumpkin, oil, and cream in a medium bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition, then add vanilla. Reduce speed to low, and add flour mixture in 3 additions, alternating with pumpkin mixture, starting and ending with flour. Divide batter between pans, and spread evenly.

Bake until testers inserted into centers of cakes come out clean, 30 to 35 minutes. Let cool in pans on wire racks for 15 minutes. Invert cakes onto wire racks, remove parchment, and let cool.

Make the glaze: Place chocolate in a food processor. Bring cream and corn syrup to a simmer in a small saucepan, whisking to combine. Pour over chocolate, and process until smooth.

To assemble the cake: Trim top of 1 cake to create a flat surface. Reserve trimmings for another use. Place cake, cut side up, on a serving plate. Spread chilled pastry cream over cake, leaving a 1/2-inch border. Top with remaining cake, bottom side up, and press gently to spread pastry cream to edge. Stir chocolate glaze, then ladle over top of cake so some drips down sides. Refrigerate until chilled, at least 1 hour or, preferably, overnight. Decorate with candy spiders if desired.

Cook’s Notes Martha Stewart Special Issue Halloween 2011

Cook’s Notes

Martha Stewart Special Issue Halloween 2011

Reviews (7)

 Add Rating & Review     37 Ratings   5 star values:        11    4 star values:        13    3 star values:        10    2 star values:        2    1 star values:        1

Reviews (7)

Add Rating & Review     37 Ratings   5 star values:        11    4 star values:        13    3 star values:        10    2 star values:        2    1 star values:        1

Add Rating & Review

37 Ratings 5 star values: 11 4 star values: 13 3 star values: 10 2 star values: 2 1 star values: 1

37 Ratings 5 star values: 11 4 star values: 13 3 star values: 10 2 star values: 2 1 star values: 1

37 Ratings 5 star values: 11 4 star values: 13 3 star values: 10 2 star values: 2 1 star values: 1

  • 5 star values: 11 4 star values: 13 3 star values: 10 2 star values: 2 1 star values: 1

    Martha Stewart Member     Rating: Unrated       11/01/2010   Horrid Cake. Pumpkin  

Martha Stewart Member     Rating: Unrated       11/01/2010   My post will not show up except for my first word PUMPKIN. Sorry.  

Martha Stewart Member     Rating: Unrated       11/01/2010   Only my first word shows up on comments! Here I go again: Pumpkin  

Martha Stewart Member     Rating: Unrated       11/01/2010   Pumpkin  

Martha Stewart Member     Rating: Unrated       03/20/2009   I only made the cake part and it turned out very well. It was moist with a slightly denser than usual texture. It made me think of a real old-fashioned type of cake. All of my guests liked it and it was gone very quickly!  

Martha Stewart Member     Rating: Unrated       11/21/2008   I did not like this cake and ended up throwing the whole thing out!! Don't even bother.....

    Martha Stewart Member

    Rating: Unrated 11/01/2010

Horrid Cake. Pumpkin

Rating: Unrated

My post will not show up except for my first word PUMPKIN. Sorry.

Only my first word shows up on comments! Here I go again: Pumpkin

Pumpkin

Rating: Unrated 03/20/2009

I only made the cake part and it turned out very well. It was moist with a slightly denser than usual texture. It made me think of a real old-fashioned type of cake. All of my guests liked it and it was gone very quickly!

Rating: Unrated 11/21/2008

I did not like this cake and ended up throwing the whole thing out!! Don’t even bother…..

All Reviews for Boston “Scream” Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Boston “Scream” Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest