Halloween Recipe

   As the cool autumn breeze swirls the falling leaves and the days grow shorter, pumpkins begin to pop up on every doorstep with crooked grins that light up the streets and warm kitchens start filling with the delicious scent of a multitude of seasonal baked goods. What better way to embrace the season than by creating your own mini Jack O’Lantern pumpkin pies! These mini pies capture the warmth and spice of fall, wrapped in a buttery crust decorated with a little festive twist: each pie topped with its own Jack O’Lantern face! Perfectly portioned for sharing with friends or adding a sweet treat to enjoy daily! These pies combine all the comforting flavors of autumn: pumpkin, cinnamon, ginger, and nutmeg. Let’s fill the air of your kitchen with the delicious scent of fall and create these appetizing treats that taste as delightful as they look!

Mini Jack O'Lantern Pumpkin Pie:                     

Ingredients:

• 2 pie crusts homemade or store-bought

• 100 g (½ cup) granulated sugar

• 100 g (½ cup + 1 Tbsp) light or dark brown soft sugar 

• 3 large eggs

• one 425 g (15oz) can of pumpkin puree (not pumpkin pie filling)

• 1 Tbsp cornflour (cornstarch)

• ½ tsp salt

• 1 tsp ground ginger

• 1 tsp ground cinnamon        

• ¼ tsp ground nutmeg

• ⅛ tsp ground cloves

• ⅛ tsp freshly ground black pepper (optional)

• 240 ml (1 cup) double (heavy) cream

• 60 ml (¼ cup) milk

1. Divide the pastry into two pieces, one a little more than two-thirds and one a little less. Shape each into a disc and wrap in clingfilm, refrigerate for half an hour.

2. Remove the larger piece of pastry from the fridge and divide it into 8 equal pieces. Shape each one into a ball and roll out to about 3mm/1/8 inch thick and wide enough to line a 10cm/4 inch tart tin. Press the pastry into the tin and leave the excess overhanging. Repeat with the remaining balls of pastry. Place the tart shells in the freezer for 20 minutes while you preheat the oven to 180°C/350°F/gas mark 4.

3. Line each tart with a double layer of good quality clingfilm or a piece of baking parchment and fill with either ceramic baking beans or dry rice, fold the clingfilm over the top. I prefer to use rice as baking beans can leave imprints in the pastry.

4. Bake the tarts for 15 minutes then remove the baking beans/rice and clingfilm/parchment and return the tarts to the oven for 10 minutes, until golden brown. Remove the tarts from the oven and allow to cool for a couple of minutes then use a sharp serrated knife to carefully trim off the excess pastry.

5. To make the filling, whisk together the sugars, eggs and pumpkin puree until smooth then whisk in the cornflour salt, spices, cream and milk. Carefully pour the filling into the tart shells; depending on the depth of your tart tins you may have a little filling left over.

6. Bake the tarts for 25-30 minutes until they are set but still have a slight wobble in the centre. Remove from the oven and set aside to cool.

7. While the pies are cooling make the Jack-O-Lanterns. Roll out the remaining disc of pastry to 3mm/1/8 inch thick and use an approx 9.5cm/3 + ¾ inch pumpkin shaped cookie cutter to cut as many pumpkin shapes as you can. Re-roll the trimmings to cut out more shapes; you will need 8 for the pies but it is a good idea to have a couple extra, in case some of your pumpkin faces go wrong. If you don't have a pumpkin shaped cutter then you can use a round one instead.

8. Place the pumpkins on a baking sheet and place them in the freezer for 15 minutes. Work with one pumpkin at a time, leave the rest in the freezer (easiest to carve when frozen). Now it's time to use your best pumpkin carving skills! Use a sharp paring knife to carefully cut out Jack-O-Lantern faces; if you are struggling for inspiration then there are lots of ideas on Google!

9. Return the pumpkins to the freezer for 15 minutes. Whisk together the egg white reserved from making the pastry and the Tbsp of cream. Brush the pumpkins with the egg mixture then bake for 10-15 minutes until golden brown. Transfer to a wire rack to cool.

10. To serve, carefully turn the pies out of the tins and top each one with a Jack-O-Lantern. Keep refrigerated and eat within three days.

Making these mini Jack O'Lantern pumpkin pies is a delightful way to celebrate the cozy autumn season, combining the comforting flavors of pumpkin and spices with a creative Halloween twist! Whether you're a seasoned baker or just someone with a sweet tooth, this recipe offers the perfect balance of fun and flavor, bringing joy to both the process and the final product. Share them with your family and friends or keep them as a festive treat throughout the week. Either way, these pies are sure to add a sweet and spooky touch to your fall festivities and happy Halloween!