Skip to content
halloween pumpkin pie

Halloween Pumpkin Pie


40 mins






halloween pumpkin pie


With creamy pumpkin pie filling and spooky in a cute way crust, this American classic will be a hit at any Halloween party.

Share this recipe

For the Pumpkin

Step 1

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.

Step 2

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.

Step 3

If pumpkin is not for you, you can also use the same method for butternut squash or Kabocha squash.

For the Pastry

Step 1

To make the pastry, put the flour and salt into a large bowl then using your fingers rub in the butter until crumbly.

Step 2

Add water and mix to form a soft dough.

Step 3

Divide the dough into 2 parts so that 1 part is slightly larger than the other.

Step 4

Shape each part into a disc, wrap into cling film and refrigerate for 30 minutes.

Step 5

Roll out the bigger part of the pastry to about 0.3-0.5cm thick and line a 20cm round pie dish.

Step 6

Preheat the oven to 180C (160C fan, gas mark 4). Line the pastry case with parchment paper and fill with baking beans.

Step 7

Bake for 10 minutes, then remove the beans and the paper and bake for 5 more minutes. Allow to cool.

For the Filling

Step 1

To make the filling, in a large bowl mix the beaten eggs and pumpkin pure. Stir in the double cream.

Step 2

In a separate small bowl, combine the sugars and spices, then add them to the pumpkin mixture and stir well until smooth.

Step 3

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.

Step 4

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.

Step 5

Bake for 15 minutes then loosely cover with foil and continue baking for 25-30 minutes. The foil will prevent the edges from burning.

Step 6

The pie is done when the filling around the edges gets firmer, but the middle still jiggles a bit.

Ingredients – 4 items



For the Pastry


Plain flour


Pinch of salt



Cold, unsalted





For the Filling


Pumpkin puree


Large eggs


Double cream

Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Soft Sugar




Ground ginger






Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.


2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves


Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!
We don't know why people put carrots in cake... but we applaud the zany person who first tried it! 🥕

Now here we all are in 2024 and it's National Carrot Cake Day - a day devoted to our favourite cream cheese and walnut-covered beauties.

(And a great excuse to go bake one!) Here's our recipe - link in bio!
A bit more of an experimental pancake offering here... filled with kimchi and Asian flavours! 

Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:


For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry


For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
Baking better is as easy as reaching for the right sugar.

And a sprinkle (or spoonful!) of Light Brown Soft Cane Sugar brings a little hint of caramel and a whole load of soft texture to your bakes.

We never make cookies without it!
This one goes out to all the sweet toothers... a buttercream board! Make a simple buttercream and top with your favourite sweet treats ❤️
Pancake Day is on Tuesday! Did you forget again?

Well now you know, which means there's time to prep a beautiful Buttermilk Pancake Traybake topped with fresh strawberries and a dusting of icing sugar!
Cookies to roll the red carpet out for!

We adore Red Velvet Cake, but why should that delicious taste always be imprisoned in a sponge!?

It's time to start a red velvet revolution!
Highlighting #TrustedByTheBest bakeries has seen us travel to every corner of the UK, but we're not even nearly finished yet! 

There are dozens more brilliant people we want to shine our spotlight on in 2024 and we've already got a beloved bakery in our sights...

Can you guess where we're headed next?

Our Products

View all products