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Halloween pumpkin pie recipe
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3 ratings
In partnership with 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
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
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
1780kj
427kcal
21%
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Fat
22g
31%
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Saturates
7g
37%
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Sugars
20g
22%
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Salt
1.2g
20%
of the reference intake
Carbohydrate 44.9g
Protein 10.2g
Fibre 5.5g
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