Spooky Pumpkin Pie

For the Pastry:

·       100g plain flour

·       40g caster sugar

·       2 tsp cocoa powder

·       ½ tsp cinnamon

·       1 egg

·       100g butter, cubed

For the Filling:

·       1 tin pumpkin puree OR 300g steamed pumpkin flesh

·       150g light brown soft sugar

·       250ml crème fraiche

·       3 eggs

·       1 tsp cinnamon

·       1tsp ginger

·       ¼ tsp nutmeg

To decorate:

·       Writing icing or melted chocolate in a piping bag

 

 

 

1.      Mix all of the pastry ingredients together, rubbing together with your fingers till you have a solid ball.

2.      Heat the oven to 180 C / Gas 4. Butter a round pie dish and sprinkle it with flour.

3.      On a lightly floured work surface, roll out dough to just thicker than 1/8 inch. Press dough into bottom and up sides of the pie dish; trim excess flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.

4.      Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.

5.      To prepare the filling: whisk all of the filling ingredients together until smooth, then spoon into the chocolate crust.

6.      Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.

7.      Using the writing icing, draw a colourful spider web (or any other spooky design) onto the tart. Alternatively, drizzle or pipe melted chocolate onto the tart and put into the fridge for at least 1 hour to set.

 

 

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