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Halloween pumpkin pie recipe

Halloween pumpkin pie recipe

3 ratings

Created by The Tesco Real Food 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
  • Vegetarian

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

  • Energy

    1780kj
    427kcal     21%

  • Fat

    22g 31%

  • Saturates

    7g 37%

  • Sugars

    20g 22%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 44.9g Protein 10.2g Fibre 5.5g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. 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.
  3. 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.
  4. Spoon the mixture into a medium-sized ovenproof dish (ideally round) and leave to cool for 10 mins.
  5. Reduce the oven temperature to gas 5, 190°C, fan 170°C.
  6. 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.
  7. 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.
  8. 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.

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