Halloween Ideas: Pumpkin Pie

Pumpkin Pie tends to be more of a familiar site across the pond in America, however every time we make it and share it amongst friends the plate gets cleared before we even have the chance to ask anyone if they’d like a second slice.

With Halloween just around the corner we think it’s the perfect opportunity to put the insides of your pumpkins to good use. Follow Alana’s simple recipe for an easy crowd pleaser:

Serves 8

250g plain flour
35g icing sugar
½ tsp cinnamon
Pinch grated nutmeg
Zest 1 lemon
125g cold butter, cubed
1 large egg, beaten
Splash milk

Pumpkin filling
450g cooked pumpkin flesh or 1 can of pumpkin purée
200ml coconut milk
65g honey
2 large eggs, beaten
1tsp cinnamon
¼ tsp ground nutmeg
½tsp ground ginger
¼ tsp ground cardamom




Sift the flour, icing sugar and ground spices together.

Add the lemon zest followed by the butter.

Rub the butter into the flour in-between your thumbs and forefingers until you reach breadcrumb consistency.

Add the egg and stir with a knife.

Add a small splash of milk, just enough to bring the dough together with your hands.

Form into a disc, wrap in cling film and refrigerate for 30mins.

Preheat oven to 200C.

Roll the dough to the thickness of a pound coin and line a 9.5inch loose-bottomed tart tin. Trim the edges to the outer rim and blind bake in for 15 minutes.

Remove from the oven and trim the edges to the inner rim using a sharp knife.

Set aside to cool.


Reduce oven temperature to 180C.

Blend the pumpkin until smooth. Mix with the remaining ingredients. Pour in the cooled tart tin and bake for 45minutes, or until the filling is set with a little wobble.

Serve warm or at room temperature – how will you eat yours?

LifestyleCharlotte Jacklin