Halloween Pumpkin Pie!

This year my Halloween recipe is a delicious pumpkin pie! This recipe is perfect for spooky season, and another way to use the leftover pumpkin flesh after carving!

Serves 8-10

Macros: (based on 10 servings)

Calories: 235
Carbohydrates: 31g
of which sugars: 19g
Fat: 10g
Protein: 4g


For the pastry:

  • 150g plain flour
  • 50g icing sugar
  • 75g unsalted butter
  • 1 egg yolk

For the filling:

  • 750g cubed pumpkin flesh
  • 120g caster sugar
  • Pinch of salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 2 medium eggs beaten
  • 25g unsalted butter
  • 175ml milk
  • Icing sugar for dusting


1. Preheat the oven to 180 degrees. Grease a 22cm pie dish with butter.

2. Add the pumpkin chunks to a large saucepan and cover with boiling water. Let this boil for around 1 minute and then reduce the heat and let it simmer for 15 minutes (until it is soft). Strain out the water and leave the pumpkin to cool down.

3. For the pastry, add the flour and butter into a large mixing bowl and crumble together until it looks like fine crumbs. Then stir in the icing sugar.

4. Next, add the beaten egg and continue to mix. If the mixture is not holding, add 1 tbsp of water at a time until it holds together. Once combined, wrap it in clingfilm and refrigerate for 20 minutes.

Shortcrust pastry for pumpkin pie

5. For the filling, add the cool pumpkin to a blender and blitz into a purée. Next, add the caster sugar, cinnamon, nutmeg and a crack of salt in a new mixing bowl and stir. Add the beaten egg, milk, melted butter and pumpkin purée, continue to mix until fully combined. Set this aside for later.

6. Now get the cooled pastry and roll it out on a lightly floured surface. Roll to about the depth of a pound coin. Lay it in the pie dish and remove the excess pastry spilling over the sides.

Pastry bottom for pumpkin pie

7. Put a sheet of baking paper over the pastry and fill with baking beans. Bake this for 10 minutes, then remove the paper and beans and bake for another 12 minutes.

8. Once the pastry shell is baked, remove it from the oven and pour the pumpkin filling in. Now bake it for a further 30-35 minutes (until the filling has started to set).

pumpkin pie filling

9. Leave the pie to fully cool, then dust with icing sugar, cinnamon and Halloween decorations if you wish!

10. Serve with ice cream and enjoy! 🙂

Finished pumpkin pie

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If you liked this post, be sure to check out Halloween pumpkin soup recipe!, Healthy Halloween Rocky Road Recipe! and Spiced Pumpkin Cappuccino Cake!


Spiced Pumpkin Cappuccino Cake!

My Halloween recipe this year is an amazing Spiced Pumpkin Cappuccino Cake! It is absolutely delicious, and it’s a perfect treat for spooky season.

Serves 12-16 – this recipe makes two small loaf cakes

Macros: (18-20 portions)

Calories: 362
Carbohydrates: 45g
of which sugars: 23g
Fibre: 1g
Protein: 3g
Fat: 20g


For the sponge:

pumpkin cake ingredients
  • 300g self-raising flour
  • 2 tsp bicarbonate of soda
  • 1 tsp cinnnamon powder
  • 2 tsp ground nutmeg
  • 4 medium eggs
  • 200g melted unsalted butter
  • 200g brown sugar
  • 75g sultanas
  • 500g fresh grated pumpkin flesh
  • Zest of 1 orange
  • Juice of half an orange
  • 3 tbsp coffee and chicory essence

For the icing:

  • 100g icing sugar
  • 200g softened unsalted butter – make sure it is room temperature!
  • Zest of 1 orange (save some for decoration)
  • Juice of half an orange
  • 2 tbsp coffee and chicory essence
  • Pumpkin seeds for decoration
  • Orange zest for decoration
  • Chocolate powder for dusting


1.Preheat your oven to 160 degrees and line the tins with baking paper.

2. In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg and sultanas.

3. In a separate mixing bowl combine the eggs, butter, coffee syrup, orange zest and juice.

4. Next, fold the liquid mixture into the dry mix. Now add the fresh grated pumpkin and fold until combined.

5. Pour the batter into the tins and bake for around 35 minutes, check it is cooked with a skewer.

6. For the icing, add all of the ingredients into a large mixing bowl, stir until combined.

7. Once the cake is cooked and cooled, top with icing and decorate with pumpkin seeds, orange zest and chocolate powder.

8. Next, enjoy! 🙂

Spiced pumpkin cappuccino cake

Thank you for reading my Spiced Pumpkin Cappuccino Cake! Be sure to subscribe and follow me on Instagram!

If you liked this post, be sure to check out Halloween pumpkin soup recipe! and Healthy Halloween Rocky Road Recipe!