HALLOWEEN FUN

FOR ALL:
PUMPKIN CARVING, CRAFTS,
RECIPES, AND MORE!
 TABLE OF CONTENTS
/// History of Halloween
/// The Custom of Costumes
/// DIY: Halloween Makeup
/// From Tricks to Treats
/// Treat Recipes
/// Shedding Light on the Jack-o’-Lantern
/// How to Carve the Best Pumpkin
/// DIY: Pumpkin Seed Necklace
/// How to Clean and Cook a Pumpkin
/// Pumpkin Recipes

History of Halloween The Custom of Costumes

T he origin of Halloween and many of its customs
can be traced to Samhain (pronounced SOW-in,
which rhymes with COW–in), an ancient pagan
D uring Samhain, superstitious country folk
would disguise themselves with animal skins
and masks made from sailcloth or linen. In costume,
Celtic festival that was celebrated in what is now they would go outdoors and make lots of noise, in an
Great Britain to mark the end of the harvesttime effort to fool troublesome spirits into thinking that
and the beginning of the new year. The 2-day they were one of them or to scare them away.
celebration began at sundown on October 31. The
Celts believed that the veil between the worlds of
the living and the dead was at its thinnest during
Samhain, thereby making it a good time to commu-
nicate with the deceased and to divine the future.
Following the triumph of the Holy Roman Empire
over Celt-occupied lands in the 1st century a.d.,
the Romans incorporated many of the Celtic
traditions, including Samhain, into their own.
Eight hundred years later, the Roman Catholic
Church further modified Samhain, designating
November 1 as All Saints’ Day, in honor of all
Catholic saints. It was celebrated with mass,
bonfires, and people costumed as angels and
saints parading through the villages.
November 1 was also known as All Hallows’
PUSHKIN/SHUTTERSTOCK

Day (“hallow” means to sanctify or make holy).

October 31 was called All Hallows’ Eve. Over time,
All Hallows’ Eve was shortened to Hallows’ Eve,
which became Hallows Evening, which became
Hallowe’en, and, eventually, Halloween.

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DIY: Halloween Makeup
W hether you go to a party or only to the front door to greet and treat the little goblins from your
neighborhood, get into the spirit with a few special-effects tricks. These quick-and-easy ideas
are fun for all ages.

Monster Makeover
3 tablespoons cornstarch
1 tablespoon flour
3/4 cup light corn syrup
1/4 cup water
4 paper cups
3 food colorings
3 stirrers
tissue paper, torn lengthwise into 2-inch strips
puffed wheat cereal

1. In a bowl, mix together the cornstarch and flour. Add the corn syrup and water and stir until smooth.
2. Divide the mixture into four paper cups. Set aside one mixture untinted. Add one food coloring
to each of the remaining cups. Stir each one with a separate stirrer.

For “skin”: Paint some untinted mixture onto a section of your face. Place strips of tissue paper over it.
Cover with more untinted mixture. Continue covering your face, one area at a time.

For “warts”: Stick puffed wheat to the untinted mixture on your face and cover with tissue paper.

For fun: When the mixture on your face is dry, use the colored mixtures to paint your face.

To remove, wet your face and peel the tissue away. Wash your face with soap and water.

Fake Blood
1 cup light corn syrup
1 teaspoon red food coloring

1. Combine the ingredients in a bowl and stir to blend. If the mixture is too thick, add water, a
few drops at a time, then stir. Apply the “blood” to your clothes and body. (Food coloring can stain
fabric permanently, so use old clothing.)

Face Paint
For each paint color, you will need:
1 paper cup
1 teaspoon cornstarch
1/2 teaspoon cold cream
1/2 teaspoon water
1 to 2 drops food coloring
small paintbrush or cotton swab

1. Put the cornstarch and cold cream into a paper cup and mix until blended. Add the water
and food coloring, then stir.
2. Use a paintbrush or swab to apply the paint to your face.
3. Remove with soap and water.

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 From Tricks to Treats
An extra place was set at the table during Samhain as an offering to deceased loved
ones. In addition, food was placed outside, near the doorway, to appease bothersome
spirits who might otherwise play a trick on the inhabitants.
Samhain had happier festivities as well, including carrying out rituals in order to tell
the fortune of the coming year. Ancient Britons, for example, bobbed for apples, believ-
ing that the first person to catch an apple with their teeth would be the first to marry in
the new year.
Today’s trick-or-treating dates from the Middle Ages, when poor people collected
baked goods called “soul cakes” from the wealthy—a practice called going-a-souling. In
exchange for cakes, the visitors promised to pray for the giver’s deceased loved ones.

Treat Recipes
Halloween Fudge 1 teaspoon vanilla extract
1 tablespoon butter 1/2 cup chopped walnuts or 1 heaping
2 cups sugar tablespoon peanut butter (optional)
2/3 cup whole milk candy corn (optional)
2 squares unsweetened chocolate

Butter a small baking pan.

Melt butter in a heavy saucepan. Add sugar, milk, and chocolate, and stir constantly until chocolate is
melted. Boil for 13 minutes on medium-low heat, stirring occasionally. Remove from heat, add vanilla and
walnuts (if using), and beat until creamy. Work quickly. Pour at once into prepared pan, cool slightly, and
mark into squares.
Optional: Add candy corn on top before you let the fudge cool completely.
Makes 64 small squares of fudge.

Candy Apples 1/4 teaspoon cream of tartar

9 red apples 1/4 teaspoon salt
9 wooden skewers red food coloring
3 cups sugar

Wash and dry apples. Remove stems and insert skewers.

In a deep saucepan, combine sugar, cream of tartar, salt, and 1 cup of water over medium-low heat. Add
food coloring to get desired color. Stir until sugar is dissolved. Cook rapidly without stirring to medium
crack stage (290°F on a candy thermometer).
Remove from heat and immediately dip apples. Twirl to cover and place, stick up, on wax paper to harden.
Makes 9 apples.

Caramel Popcorn Balls

Watch the caramel: It can go from golden to nearly black in a matter of just a few seconds.
1 cup granulated sugar
1/2 cup light corn syrup
1/2 teaspoon white vinegar
1/2 teaspoon salt
JENNIFER S. NIX

1/4 cup salted butter, plus more for bowl and hands
1 teaspoon vanilla extract
12 cups popped popcorn
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Grease a large bowl with butter or cooking spray.
In a heavy saucepan, stir together sugar, corn syrup, vinegar, and salt. Bring to a boil over medium-high
heat and stir in butter. Reduce heat to medium-low and boil gently for about 3 minutes, or until mixture is
light golden brown, stirring often. Remove from heat and stir in vanilla.
Put popcorn into a large bowl. Pour syrup mixture over popcorn and stir with a spatula until popcorn
is evenly coated. As soon as the mixture is cool enough to handle, lightly butter your hands and shape
popcorn into 2- to 3-inch balls. When balls are cool, wrap in plastic or wax paper.
Makes 12 to 14 popcorn balls.

Cookie Critters
black licorice, cut into 1-inch-long pieces
chocolate sandwich cookies
chocolate frosting
miniature chocolate-coated candies

Take six to eight pieces of licorice (depending on the size of the

cookies) and push them into the sides of each cookie. Dab a small

LOU EASTMAN
amount of chocolate frosting on two miniature chocolate-coated
candies and stick them onto the cookie to look like eyes.

Marshmallows
Try using different extracts in place of vanilla, such as almond, lem-
on, or orange.
3/4 cup confectioners’ sugar, divided
1 cup cold water, divided
3 packets (1/4 ounce each) unflavored gelatin
2 cups sugar
1 cup corn syrup
pinch of salt
2 teaspoons vanilla extract
LOU EASTMAN

Spray a 13x9-inch baking pan with nonstick cooking spray. Line

the bottom of the pan with parchment or wax paper. Sift half of
the confectioners’ sugar over parchment paper. Set aside.
In the bowl of a stand mixer, combine 1/2 cup of cold water with gelatin. (If using an electric hand mixer,
place 1/2 cup of cold water and gelatin in a large bowl.) Allow gelatin to “bloom” and soften, about 15 min-
utes.
In a saucepan, combine remaining 1/2 cup of cold water, sugar, corn syrup, and salt. Stirring, bring to
a boil over medium heat. Increase heat to high. Do not stir. Cook until mixture reaches 240°F on a candy
thermometer. Remove saucepan from heat.
Set the mixer on its lowest speed and slowly pour the corn syrup mixture into softened gelatin. Try not
to get any of the syrup on the beater(s). Gradually increase mixer speed until you reach the highest speed.
Beat until mixture has tripled in volume and is very thick, glossy, and stiff, about 10 minutes. (This will take
longer if using an electric hand mixer.) During the last minute of mixing, slowly stream in vanilla.
Scrape mixture into prepared pan, spreading quickly. You may need to wet a rubber spatula with water
and use it to spread the mixture. Sift the remaining confectioners’ sugar over the top. Set aside for 12 hours
or overnight.
Dip a cookie cutter in confectioners’ sugar and cut out marshmallow shapes. These may be stored at
room temperature in an airtight container for up to 1 month.
Makes about 16 marshmallows, depending on size of cookie cutter.

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 Shedding Light on the
Jack-o’-Lantern
T urnip lanterns predate pumpkins as jack-o’-lanterns. In ancient Ire-
land, revelers would hollow out large turnips (or potatoes or beets),
carve frightening designs into them, and light them from within with a
candle or piece of smoldering coal. They then placed the lanterns in the
windows and doorways of their homes, in the belief that the carvings
would scare off evil spirits and welcome deceased loved ones inside.
Irish immigrants arriving in the New World during the early 1800s
ALEXSVIRID/SHUTTERSTOCK
found the larger, easier-to-carve pumpkins ready substitutes for turnips.

How to Carve the Best Pumpkin

Here are an expert’s secrets for carving a better-than-average jack-o-lantern:

Pick an oddly shaped pumpkin. Everyone, it seems, looks for the most perfectly formed pumpkin for
their jack-o’-lantern. The better choice is actually one that is slightly misshapen—a little long, a little wide,
a little bumpy. The peculiarities will give your pumpkin character.

Figure out the face. Before making any cuts, outline your ideas for a face on the pumpkin with a
water-based marker. Draw a line establishing the middle of the face and draw the features on both sides
to match—or not. Then trace these lines with a permanent marker.

Hollow with care. How will you display your jack-o’-lantern? If you’re going to light the pumpkin, hollow
it from the top; this will allow the escape of heat from a lamp or smoke from a flame (if you are using a
candle). If the jack-o’-lantern will not be lit, you can hollow it out from a hole in the back so that the look
of the face is not affected.

Amplify your ideas. Exaggerate the facial features and carve the entire pumpkin, not just one side.

DIY: Pumpkin Seed Necklace

Making a necklace from the seeds you dig out of your pumpkin is as easy as 1, 2, 3 . . . 4, 5!
1. Separate the seeds from the pulp and rinse them well in warm water.
2. Spread the seeds out on paper towels to dry completely.
3. When the seeds are dry, color them with felt-tip markers, leaving some
uncolored if you wish.
4. Make holes near the center of each seed, using a big needle or an awl
and a block of wood.
5. String the seeds with a large-eye needle and fine elastic, using 125 to 130
seeds for a necklace and far fewer for a matching bracelet. (Measure
around your neck or wrist before cutting the elastic, allowing a little
extra to tie the finishing knot.)
MARGO LETOURNEAU

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How to Clean and Cook a Pumpkin
Y our jack-o’-lantern pumpkin may not be the best one to eat. The best varieties of pumpkin for eating
are sugar, aka pie or sweet, pumpkins. Some of the most flavorful are ‘New England Pie’, ‘Long Pie’,
and ‘Long Island Cheese’.

1. Scrub the outside of the pumpkin with a vegetable

brush.
2. Cut the pumpkin in half and use a spoon to scrape out
the fibers and the seeds. A serrated grapefruit spoon
works well for this.
3. Cut the pumpkin halves into smaller pieces, then
place them skin side up in a shallow baking dish.
4. Add water to just cover the bottom of the dish and
cover it tightly. (Use aluminum foil if the dish does not

DENISE TORRES/SHUTTERSTOCK
have its own lid.)
5. Bake in a 325°F oven until the pumpkin is fork-tender.
The time will vary depending on the size of your pieces.
6. Set the pumpkin aside to cool, then
either cut off the peel or scoop out the
flesh.

Crunchy Pumpkin Seeds

2 cups pumpkin seeds, rinsed
1 tablespoon olive oil
1 teaspoon kosher or sea salt

Preheat oven to 350°F.

In a bowl, toss seeds in oil to coat. Spread on a rimmed baking sheet and sprinkle with salt.
Bake for about 10 minutes and stir. Bake 5 minutes longer, or until lightly toasted. Transfer to a large
shallow plate to cool before serving.
Makes 2 cups.

Pumpkin Recipes
Pumpkin Pancakes
1-1/2 cups unbleached all-purpose flour
2 tablespoons baking powder
2 tablespoons firmly packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
1-1/2 cups evaporated milk
1 cup puréed pumpkin
2 large eggs, lightly beaten
1-1/2 teaspoons vanilla extract
VM2002/SHUTTERSTOCK

1/4 cup bacon drippings (liquid, but

not hot)

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 In a bowl sift together flour, baking powder, brown sugar, cinnamon, allspice, and salt. Stir in evaporated
milk, pumpkin, eggs, vanilla, and bacon drippings and stir batter until well combined.
Preheat greased griddle or skillet over medium-low heat until drops of water scatter over the surface.
Pour 1/3 cup of batter onto griddle for each pancake. Cook pancakes for 2 minutes on each side, or until
golden and cooked through.
Makes 12 pancakes.

Ginger Thai Pumpkin Bisque

1 tablespoon vegetable oil
1/2 cup chopped onions
1 clove garlic, minced
4 cups puréed pumpkin
2 tablespoons grated ginger
1 can (15 ounces) coconut milk
2 cups chicken stock
1/4 cup soy sauce
2 tablespoons lime juice

MSHEV/SHUTTERSTOCK
1 teaspoon red curry paste
1 teaspoon salt
4 tablespoons freshly minced cilantro, divided
4 tablespoons shredded unsweetened coconut, for garnish

Heat oil in a 3-quart saucepan or stockpot over medium heat. Add onions and garlic and cook until onions are
tender. Remove mixture to a food processor or blender. Add pumpkin and ginger, then process until mixture
is smooth. Return mixture to saucepan. Add coconut milk, stock, soy sauce, lime juice, curry paste, and salt.
Bring to a simmer and cook for 15 minutes. Stir in 2 tablespoons of cilantro. Simmer for 2 minutes more.
Ladle soup into serving bowls and garnish with shredded coconut and remaining cilantro.
Makes 6 to 8 servings.

Pumpkin Macaroni and Cheese

1 pound pasta, your preference 1-1/2 cups milk
2 tablespoons butter 2 cups shredded sharp cheddar cheese, divided
1/2 cup chopped onions 1 cup puréed pumpkin
3 cloves garlic, chopped 2 tablespoons chopped fresh sage
2 tablespoons all-purpose flour salt and freshly ground black pepper, to taste
1/2 cup seasoned bread crumbs

Preheat oven to 350°F. Grease a large casserole.

Cook pasta al dente in boiling salted water.
In a deep skillet, melt butter over medium heat.
Add onions and garlic and cook until soft, about
5 minutes. Add flour and stir to form a paste.
Cook for 2 to 3 minutes. Slowly whisk in milk until
smooth. Whisk in 1 cup of cheese. When cheese is
BRENT HOFACKER/SHUTTERSTOCK

melted, add pumpkin and sage. Season with salt

and pepper.
Mix pumpkin mixture with pasta and spread in
prepared dish. Mix together remaining cheese and
bread crumbs and sprinkle on top.
Bake for 30 minutes, or until topping has browned.
Makes 6 to 8 servings.

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Southwestern Pumpkin Burgers
3 tablespoons vegetable oil, divided
1/2 cup finely chopped onion
1/2 cup frozen corn kernels, thawed
1/4 cup finely chopped green bell pepper
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
3/4 cup fine-curd cottage cheese
1/2 cup puréed pumpkin
1 egg yolk
2 tablespoons chopped fresh Italian parsley
scant 1/2 teaspoon salt
freshly ground black pepper, to taste

BECKY LUIGART-STAYNER
1-1/4 cups panko bread crumbs
1 cup shredded pepper jack or sharp cheddar
cheese
6 hamburger buns, optional

Heat 2 tablespoons of oil in a skillet over medium heat; add onions, corn, and bell peppers and cook for 5
minutes, or until soft. Add garlic, cumin, chili powder, and smoked paprika and cook for 30 seconds more,
stirring constantly. Remove from heat.
In a bowl, combine cottage cheese, pumpkin, and egg yolk and mix with a wooden spoon. Add onion–
corn–pepper mixture, parsley, salt, and black pepper. Stir and add bread crumbs and cheese. Stir until
combined. Cover and refrigerate for at least 2 hours, or overnight.
Heat remaining tablespoon of oil in a nonstick skillet over medium heat. Shape pumpkin mixture into six
patties. Place them in the skillet and cook, in batches, if necessary, for 3 minutes on each side, or until light-
ly browned, turning once. Serve with or without buns.
Makes 6 servings.

Pumpkin Pickles
4 cups pumpkin, peeled and cut into bite-size cubes
1-1/2 cups sugar
1-1/2 cups apple cider vinegar
10 whole cloves
2 sticks cinnamon

Steam pumpkin until barely tender, about 10 minutes (don’t let

pumpkin touch the boiling water or it will get mushy). Drain thor-
oughly and set aside.
In a saucepan, combine sugar, vinegar, cloves, and cinnamon and
simmer, covered, for 20 minutes. Add pumpkin, return to a simmer,
cover, and cook for 3 minutes more. Remove pan from heat and leave
HANDMADEPICTURES/SHUTTERSTOCK

pumpkin in the syrup; refrigerate for 24 hours.

Heat mixture to simmering and cook for 5 minutes. Remove spices
and pack pumpkin into sterilized jars. Fill with syrup, leaving ¼ inch
of headspace. Seal and process for 10 minutes; start counting the
processing time when the water starts to boil.
Makes about 3 pints.

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 Blue Ribbon Pumpkin Pie
This recipe won a blue ribbon at the Goshen
(Connecticut) Fair—hence its name.

CRUST:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter, melted
5 tablespoons cold water
1 tablespoon white vinegar

FILLING:
1 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground cloves
3 eggs
1-1/2 cups puréed pumpkin
1 cup light cream or evaporated milk

For crust:
In a bowl, mix flour and salt. Cut in
shortening and butter until mixture is
like coarse crumbs. Add water and vine-
gar, mixing with a fork. Form into a ball,
wrap in plastic, and chill.
When the filling is made, remove one
ball of dough from the refrigerator, take
it out of the plastic wrap, and roll it out

ANJELIKAGR/SHUTTERSTOCK
to form a circle that is the diameter of
your pie pan. Fit it into the pie pan and
trim excess from edges.

Preheat oven to 400°F.

For filling:
In a bowl, combine sugar, flour, ginger, cinnamon, nutmeg, salt,
pepper, and cloves. Beat in eggs. Stir in pumpkin and cream.

Pour filling into prepared pie shell. Bake for 50 minutes, or until
a knife inserted into the center of the pie comes out clean. Cool
completely before serving.
Makes 6 to 8 servings.

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Browned Butter–Frosted Pumpkin Bars

BARS:
1-1/2 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1 can (15 ounces) pumpkin purée
3/4 cup (1-1/2 sticks) salted butter, melted
3 eggs
3/4 cup chopped sweetened dried cranberries (optional)

FROSTING:
1/2 cup (1 stick) salted butter
4 cups confectioners’ sugar

MSHEV/SHUTTERSTOCK
1 teaspoon vanilla extract
1/4 to 1/3 cup milk

For bars:
Preheat oven to 350°F.
In a bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and ginger. Stir in pumpkin, butter,
and eggs; mix well. Stir in cranberries (if using).
Spread batter into ungreased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes, or until a toothpick
inserted into the center comes out clean. Cool completely.

For frosting:
In a 1-quart saucepan over medium heat, melt butter, stirring constantly and watching closely, until butter
just starts to turn golden brown (3 to 5 minutes). Immediately remove from heat. Pour into a bowl and cool
for 5 minutes. Add sugar and vanilla to cooled browned butter and mix well. Stir in enough milk for desired
frosting consistency.

Spread frosting over cooled bars.

Makes about 5 dozen small bars.

Pumpkin Whoopie Pies

CAKES: FILLING:
1/2 cup (1 stick) unsalted butter, softened 8 ounces cream cheese, softened
1 cup brown sugar 1/4 cup (1/2 stick) unsalted butter, softened
2 eggs, at room temperature, lightly beaten 3/4 cup confectioners’ sugar
1 cup puréed pumpkin 2 tablespoons maple syrup
2 teaspoons ground cinnamon 1/2 teaspoon vanilla extract
2 teaspoons ground ginger 1⁄8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1-2⁄3 cups all-purpose flour

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 For cakes:
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer with whisk attachment, mix together
butter and brown sugar until smooth. Add eggs, pumpkin, cinnamon,
ginger, vanilla, baking powder, baking soda, and salt. Using a spatula,
fold in the flour.
Use an ice-cream scoop to drop six mounds of batter, spaced evenly,
onto each baking sheets. Bake for about 10 minutes, or until springy
to the touch. Transfer to a rack to cool completely.

For filling:
In the bowl of a stand mixer or with an electric beater, cream together
cream cheese and butter. Add confectioners’ sugar, maple syrup,

CATHERINE BOECKMANN
vanilla, and salt. Mix at low speed until mixture is blended. Mix at
medium-high speed for about 2 minutes, or until mixture is fluffy.

Spread the flat sides of six cakes with filling. Top each with another cake.
Makes 6 whoopie pies.

Pumpkin Cheesecake Bars

CRUST: 1 egg plus 1 egg yolk, at room temperature
1-1/4 cups graham cracker crumbs 1 teaspoon vanilla extract
3 tablespoons brown sugar 1 tablespoon cornstarch
1/4 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
pinch of salt 1/2 teaspoon ground ginger
5 tablespoons unsalted butter, melted 1/2 teaspoon ground nutmeg
3/4 cup puréed pumpkin
FILLING: 1/3 cup heavy cream
8 ounces cream cheese, softened
2/3 cup plus 1 tablespoon sugar, divided

For crust: ture. Beat in pumpkin and heavy cream until evenly
Preheat oven to 350°F. Butter an 8x8-inch square blended.
baking pan and set aside.
In a bowl, combine graham cracker crumbs, Pour filling over the crust. Bake for 40 to 45 min-
brown sugar, cinnamon, and salt. Add melted utes. When done, filling will have risen and will not
butter, stir well with a fork, then rub the mixture be loose when you shake the pan. Cool on a rack.
together with your fingers until evenly mixed. Makes 16 bars.
Press mixture into prepared pan to form a layer on
the bottom of the prepared pan. Bake for 8 minutes.
Cool on a rack.
Reduce oven temperature to 325°F.

For filling:
Using an electric hand or stand mixer, beat cream
cheese until smooth, gradually adding 2/3 cup of
BECKY LUIGART-STAYNER

sugar. Beat in egg and egg yolk, until smooth, then

blend in vanilla.
In a bowl, combine cornstarch, cinnamon, ginger,
nutmeg, and remaining 1 tablespoon of sugar.
Slowly beat spice mixture into cream cheese mix-

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