We will start by preparing the shortcrust dough. To do this in a bowl we add the flour, the egg, the cold butter, cut into small pieces, the teaspoon of sugar and the pinch of salt. Knead with your hands and form as a kind of crumbs until it forms a ball. Wrap with plastic wrap and let it rest for ten minutes in the refrigerator. Preheat the oven to 180ºC.

We stretch the dough by lining a removable mold and save the cuts for the final decoration. Fill the mold with dried legumes and bake for 10 minutes, we will remove the legumes and bake another 5 minutes in vacuum. We reduce the oven temperature to 170ºC.

In a large bowl, mix the brown sugar, the eggs, and beat until they foam. Add the spices, cinnamon, nutmeg and ground ginger and mix well. We incorporate pumpkin puree and cream mixing everything until we see all the integrated ingredients. We pour on the basis of shortcrust dough.

We stretch the dough cuts that we had left and we cut with a cookie cutter or with a template made by us of hard cardboard, figures of bats and pumpkins. We bake the cake for 5 minutes and place them gently on top of the cream, we glaze them with milk with a pinch of sugar. And we continue to bake for another 45 minutes more or until we see the firm cream.