Prep
40 minsBake
1hrServes
6Difficulty
Medium About
With creamy pumpkin pie filling and spooky in a cute way crust, this American classic will be a hit at any Halloween party.
For the Pumpkin
Start by peeling and seeding your pumpkin, then cut it into evenly sized cubes. Place the pumpkin cubes in a steamer for 10 mins. If not cooked through, steam for a further 5 minutes. Mash and set aside to cool.
Alternatively, you can use your microwave! Simply cut the pumpkin in half (no need to peel it or remove the seeds) and place it cut-side up in the microwave for 20 min. Check the flesh is soft by poking it with a fork and keep cooking if needed. Scoop the flesh into a bowl, then mash and leave to cool.
If pumpkin is not for you, you can also use the same method for butternut squash or Kabocha squash.
For the Pastry
To make the pastry, put the flour and salt into a large bowl then using your fingers rub in the butter until crumbly.
Add water and mix to form a soft dough.
Divide the dough into 2 parts so that 1 part is slightly larger than the other.
Shape each part into a disc, wrap into cling film and refrigerate for 30 minutes.
Roll out the bigger part of the pastry to about 0.3-0.5cm thick and line a 20cm round pie dish.
Preheat the oven to 180C (160C fan, gas mark 4). Line the pastry case with parchment paper and fill with baking beans.
Bake for 10 minutes, then remove the beans and the paper and bake for 5 more minutes. Allow to cool.
For the Filling
To make the filling, in a large bowl mix the beaten eggs and pumpkin pure. Stir in the double cream.
In a separate small bowl, combine the sugars and spices, then add them to the pumpkin mixture and stir well until smooth.
Now roll out the remaining smaller part of the pastry to about 0.3-0.5cm thick and cut out the Halloween shapes for the decorative edges if desired.
Pour the pie filling into a pastry case and decorate the edges with the prepared cut-outs. You can also put some Halloween cut-outs on the top of the pie filling at this stage, but do it slowly and carefully so they don't sink.
Bake for 15 minutes then loosely cover with foil and continue baking for 25-30 minutes. The foil will prevent the edges from burning.
The pie is done when the filling around the edges gets firmer, but the middle still jiggles a bit.
Ingredients – 4 items
1
For the Pastry
Plain flour
Pinch of salt
Butter
Cold, unsalted
Water
cold
For the Filling
Pumpkin puree
Large eggs
Double cream
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Tate & Lyle Fairtrade Light Brown Soft Sugar
Cinnamon
Ground ginger
Nutmeg
Salt
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