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halloween pumpkin pie

Halloween Pumpkin Pie

Prep

40 mins

Bake

1hr

Serves

6

Difficulty

Medium
halloween pumpkin pie

About

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

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Instructions
Ingredients
Reviews

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

Serving

1

For the Pastry

Flour

Plain flour

250g
Salt-table

Pinch of salt

Butter

Butter

Cold, unsalted

135g
Water

Water

cold

4tbsp

For the Filling

Pumpkin-puree

Pumpkin puree

290g
Eggs

Large eggs

2
Cream

Double cream

100g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

65g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Soft Sugar

30g
Cinnamon

Cinnamon

1tsp
Ginger-Ground

Ground ginger

1/2tsp
Nutmeg

Nutmeg

1/4tsp
Salt-table

Salt

1/4tsp

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500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)

 Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)

TOP TIPS:
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200 g strawberries 

100 ml Pimms

1 lemon

1 orange

For the Syllabub:

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4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

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25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

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50g Dried Strawberries, Chopped

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250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

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