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Halloween pumpkin pie recipe

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Spook up your family dinner with this fun pumpkin pie idea! 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

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