Halloween Pumpkin Pie
Hello there!
With Halloween coming up next week it seemed fitting to do a recipe that involves the use of pumpkin but also looks suitable for the occasion. Creating spiderwebs on cakes, tarts and other sweet treats is very simple and only requires the use of a skewer or toothpick. This pumpkin pie is very sweet and has a custard flavour and texture. Enjoy!
The Recipe: Halloween Pumpkin Pie
To make the pastry, combine the flour and icing sugar in a bowl then rub in the butter until it resembles breadcrumbs. Add the egg yolks and mixed spice, add a little cold water if it isn't combing. Leave to chill in the fridge for at least 20 minutes. Line a 23cm tart tin with the pastry, press the base with a folk and fill with grease-proof paper and baking beans.
To make the pumpkin filling, add the sugar, eggs, milk and flour to the pumpkin. Take about a quarter of the mixture and place in another bowl. Add cocoa powder to the smaller mixture and mixed spice to the larger mixture. Place the chocolate mixture in a piping bag and pipe circles on top of the mixed spice mixture in the tart tin then drag a skewer from the centre outwards to create a spiderweb effect. Bake for about 40 minutes until it hasn't got a wobble any longer and is cooked through.
With Halloween coming up next week it seemed fitting to do a recipe that involves the use of pumpkin but also looks suitable for the occasion. Creating spiderwebs on cakes, tarts and other sweet treats is very simple and only requires the use of a skewer or toothpick. This pumpkin pie is very sweet and has a custard flavour and texture. Enjoy!
The Recipe: Halloween Pumpkin Pie
For the pastry:
- 250g plain flour
- 70g icing sugar
- 125g block butter
- 2 egg yolks
- 1 tsp mixed spice
For the filling:
- 650g pumpkin
- 140g caster sugar
- 2 eggs
- 100ml milk
- 2 tbsp flour
- 2 tbsp cocoa powder
- 1 tsp mixed spice
Preheat an oven to 180C/Gas mark 4. Cut the top of the pumpkin off and remove the seeds, chop into smaller pieces and boil in a pan with water for about 20-30 minutes until soft. Drain the pumpkin through a sieve to remove as much water as you can, then set aside in a bowl.
To make the pastry, combine the flour and icing sugar in a bowl then rub in the butter until it resembles breadcrumbs. Add the egg yolks and mixed spice, add a little cold water if it isn't combing. Leave to chill in the fridge for at least 20 minutes. Line a 23cm tart tin with the pastry, press the base with a folk and fill with grease-proof paper and baking beans. 
Bake in the oven for 15 minutes, then remove the paper and beans and bake for a further 10 minutes.
To make the pumpkin filling, add the sugar, eggs, milk and flour to the pumpkin. Take about a quarter of the mixture and place in another bowl. Add cocoa powder to the smaller mixture and mixed spice to the larger mixture. Place the chocolate mixture in a piping bag and pipe circles on top of the mixed spice mixture in the tart tin then drag a skewer from the centre outwards to create a spiderweb effect. Bake for about 40 minutes until it hasn't got a wobble any longer and is cooked through. |
| Halloween Pumpkin Pie...Ta dah! |
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Why not try another Halloween recipe?
Halloween Biscuits
Or subscribe by email!
Why not try another Halloween recipe?
Halloween Biscuits
