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 Pastry
- 250g plain flour 250g plain flour
- pinch of salt pinch of salt
- 135g unsalted butter, cold 135g unsalted butter, cold
- 4tbsp cold water 4tbsp cold water
For the Filling
- 290g pumpkin puree 290g pumpkin puree
- 2 large eggs 2 large eggs
- 100g double cream 100g double cream
- 65g Tate & Lyle Pure Cane Caster Sugar 65g Tate & Lyle Pure Cane Caster Sugar
- 30g Tate & Lyle Pure Cane Light Brown Soft Sugar 30g Tate & Lyle Pure Cane Light Brown Soft Sugar
- 1tsp cinnamon 1tsp cinnamon
- 1/2tsp ground ginger 1/2tsp ground ginger
- 1/4tsp nutmeg 1/4tsp nutmeg
- 1/4tsp salt 1/4tsp salt
HOW TO MAKE THIS RECIPE
- 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 a20cm 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.
- To make the filling, in a large bowl mix the beaten eggs and pumpkin purée. Stir in the double cream. In a separate small bowl, combine the sugars and spices, then add them to the butternut squash mixture and stir well until smooth.
- Now roll out the remaining smaller part of the pastry to about 0.3-0.5cmthick 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.
Allow pumpkin pie to cool completely before serving with a spoonful of whipped cream or crème fraiche. The pie can be stored in the refrigerator for 3 days, wrapped into a cling film or closed in an airtight container.