Halloween pumpkin pie recipe
Created by The Tesco Recipes team
Spook up your family dinner with this fun Halloween pumpkin pie! Filled with creamy caramelised onion and butternut squash and topped with a spooky pumpkin carved pastry, this hearty dinner makes a great Halloween surprise.
See method- Serves 4
- Takes 1 hr 30 mins, plus cooling
- 427 calories / serving
Ingredients
- 1 large butternut squash, peeled, seeds removed and cut into 3-4cm chunks
- 2 tbsp olive oil
- 3 medium onions, thinly sliced
- 1 tbsp dried sage
- ½ tsp ground nutmeg
- 1 tbsp cornflour
- 1 vegetable stock cube, made up to 300ml
- ½ lemon, zested and juiced
- 2 tbsp crème fraîche
- 320g pack shortcrust pastry
- 1 egg yolk, lightly beaten
- 330g pack Tenderstem broccoli, ends trimmed
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Shop ingredientsEach serving contains
- Energy
- 1780kJ 427.0kcal
- Fat
- 22g
- Saturates
- 7g
- Salt
- 1.2g
- Sugars
- 20g
of the Reference intake
Carbohydrate 44.9gProtein 10.2gFibre 5.5g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Toss the butternut squash with 1 tbsp oil in a large roasting tray and roast in the oven for 40-45 mins, tossing occasionally, until softened and lightly caramelised.
- Meanwhile, heat the remaining 1 tbsp oil in a large saucepan over a medium heat. Add the onions, sage and nutmeg, cover with a lid and cook for 20 mins, stirring occasionally until very soft. Remove the lid and cook for 5 mins longer, stirring frequently, until lightly caramelised. Mix in the cornflour, then gradually add the stock, stirring continuously, until you have a glossy sauce. Stir through the lemon zest and crème fraîche and season to taste with freshly ground black pepper. Fold through the roasted butternut squash.
- Spoon the mixture into a medium-sized ovenproof dish (ideally round) and leave to cool for 10 mins.
- Reduce the oven temperature to gas 5, 190°C, fan 170°C.
- Unroll the pastry and arrange on top of the squash filling, trimming the edges with a sharp knife. Use a small sharp serrated knife to cut a spooky pumpkin face into the pastry and use the offcuts to create a stalk, if you like. Brush the pastry with the egg yolk to glaze.
- Bake on the middle shelf of the oven for 25-30 mins until the pastry is crisp and lightly golden. Set aside to cool for 10 mins.
- Cook the broccoli in a pan of boiling water for 4-5 mins until bright green and al dente. Drain and toss through the lemon juice. Serve alongside the pie.
- Tip: To get ahead, assemble the pie up to the end of step 6 and chill, covered in the fridge for up to 3 days or freeze for up to 3 months. Defrost fully overnight in the fridge before baking according to the recipe.
- See more Halloween recipes
