Halloween Jack-O-Lantern Pumpkin Pies Recipe

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Halloween Jack-O-Lantern Pumpkin Pies recipe – serve these spooky pies at a Halloween party to actually impress your guests!

At present that Oct is here I can finally start thinking well-nigh my favourite holiday of the year – Halloween! I love coming up with ideas for spooky bakes, they are merely so much fun to make. These Halloween Jack-O-Lantern pumpkin pies take a little flake of time and endeavor to make only they are so effective and would exist a great addition to any Halloween party spread.

They consist of a bootleg pumpkin pie base which is topped with a creepy (or cute – the design is up to you!) Jack-O-Lantern face made from pastry. They aren't complicated to make just you will need to break out your all-time pumpkin carving skills as the facial details are cut out past paw. I just searched the internet for Jack-O-Lantern faces to get loads of great inspiration for the designs; I went for mostly creepy, evil looking ones just yous could exercise beautiful or happy faces instead if you lot like.

Y'all will need eight iv inch wide tart tins for the pies and a 3 + ¾ inch (or slightly smaller is fine) pumpkin shaped cookie cutter. If yous don't have a pumpkin shaped cutter you can just use a round one instead; your Jack-O-Lantern faces volition still look great!

Here's what y'all'll need for a delicious and spoky Halloween pie:

Makes viii pies.

Ingredients for Pastry:

• 4 cups all-purpose flour
• 1 ½ tsp salt
• 1/2 cup powdered carbohydrate
• 2 big egg yolks (reserve 1 of the whites for glazing)
• ii ½ sticks cold unsalted butter, cubed
• 1-2 Tbsp ice h2o
• 1 Tbsp heavy cream for brushing

Ingredients for Filling:

• 1/2 cup granulated sugar
• 1/2 cup + i Tbsp dark or light brown soft saccharide
• three large eggs
• 1 15oz can pumpkin puree (not pumpkin pie filling)
• i Tbsp cornstarch
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• one/4 tsp ground nutmeg
• one/8 tsp ground cloves
• one/8 tsp freshly ground black pepper (optional)
• 1 cup heavy cream
• 1/4 loving cup milk

Step past step educational activity to fix a delicious pie:

1. Place the flour, table salt and sugar in a large bowl and stir well. Add the cubed butter and rub information technology in with your fingertips until it resembles fine breadcrumbs and no large lumps of butter remain.

Add the egg yolks and mix in well then gradually add enough ice cold water to bring to pastry together into a ball.

Carve up the pastry into two pieces, i a trivial more than two-thirds and ane a picayune less. Shape each into a disc and wrap in clingfilm, refrigerate for half an hr.

2. 2. 2. 2. Remove the larger piece of pastry from the fridge and divide it into 8 equal pieces. Shape each one into a ball and ringlet out to near ane/8 inch thick and wide enough to line a four inch tart tin. Press the pastry into the can and leave the excess overhanging. Repeat with the remaining balls of pastry. Place the tart shells in the freezer for 20 minutes while yous preheat the oven to 350°F.

2. 2. 2. 2. Line each tart with a double layer of expert quality clingfilm or a slice of baking parchment and fill with either ceramic baking beans or dry rice, fold the clingfilm over the pinnacle. I prefer to use rice as blistering beans can get out imprints in the pastry.
      3. 6. Bake the tarts for 15 minutes and so remove the blistering beans/rice and clingfilm/parchment and render the tarts to the oven for x minutes, until gilt brown. Remove the tarts from the oven and allow to cool for a couple of minutes then use a abrupt serrated knife to carefully trim off the excess pastry.

2. 2. 2. 7. To make the filling, whisk together the sugars, eggs and pumpkin puree until smoothen then whisk in the cornstarch, salt, spices, foam and milk.

2. 2. 2. 8. Advisedly pour the filling into the tart shells; depending on the depth of your tart tins you lot may have a footling filling left over. Bake the tarts for 25-30 minutes until they are set merely still accept a slight wobble in the eye. Remove from the oven and ready aside to cool.

2. 2. 2. 9. While the pies are cooling make the Jack-O-Lanterns. Roll out the remaining disc of pastry to 1/8 inch thick and apply an approx 3 + 3/4 inch pumpkin shaped cookie cutter to cutting equally many pumpkin shapes as you can. Re-roll the trimmings to cutting out more shapes; you lot will need 8 for the pies just it is a good idea to have a couple extra, in example some of your pumpkin faces go incorrect. If yous don't accept a pumpkin shaped cutter then you lot tin can use a circular one instead.

2. 2. 2. 10. Place the pumpkins on a baking sheet and place them in the freezer for 15 minutes. Work with 1 pumpkin at a fourth dimension, get out the residual in the freezer (they thaw chop-chop and are easiest to cleave when frozen). Now it's time to utilize your best pumpkin carving skills! Use a sharp paring knife to advisedly cut out Jack-O-Lantern faces; if you are struggling for inspiration then at that place are lots of ideas on Google!

2. 2. 2. 11. 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 broil for 10-15 minutes until golden brown. Transfer to a wire rack to cool.
      3. 12. To serve, advisedly turn the pies out of the tins and peak each ane with a Jack-O-Lantern. Keep refrigerated and consume inside three days.

Prep Time 25 minutes

Cook Time one hour ten minutes

Additional Fourth dimension one hr 20 minutes

Full Time 2 hours 55 minutes

Ingredients

Pastry

• 4 cups all-purpose flour
• 1 ½ tsp salt
• one/2 cup powdered saccharide
• two large egg yolks (reserve 1 of the whites for glazing)
• 2 ½ sticks cold unsalted butter, cubed
• 1-2 Tbsp ice water
• ane Tbsp heavy cream for brushing

Filling

• 1/2 cup granulated carbohydrate
• 1/2 cup + 1 Tbsp dark or light brown soft sugar
• 3 large eggs
• one 15oz can pumpkin puree (not pumpkin pie filling)
• 1 Tbsp cornstarch
• 1/2 tsp salt
• 1 tsp basis ginger
• one tsp footing cinnamon
• 1/iv tsp ground nutmeg
• ane/8 tsp ground cloves
• 1/8 tsp freshly ground blackness pepper (optional)
• 1 cup heavy cream
• 1/4 cup milk

Instructions

1. Identify the flour, salt and sugar in a big bowl and stir well. Add the cubed butter and rub it in with your fingertips until it resembles fine breadcrumbs and no large lumps of butter remain.
2. Add the egg yolks and mix in well and then gradually add enough ice-cold water to bring to pastry together into a ball.
3. Divide the pastry into two pieces, one a picayune more ii-thirds and one a piffling less. Shape each into a disc and wrap in clingfilm, refrigerate for one-half an hour.
4. Remove the larger slice of pastry from the fridge and divide information technology into 8 equal pieces. Shape each ane into a brawl and curlicue out to nigh ane/8 inch thick and wide enough to line a 4 inch tart tin can. 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 lot preheat the oven to 350°F.
5. Line each tart with a double layer of good quality clingfilm or a piece of baking parchment and fill with either ceramic blistering beans or dry rice, fold the clingfilm over the top. I adopt to use rice as blistering beans can leave imprints in the pastry.
6. Bake the tarts for xv minutes then remove the baking beans/rice and clingfilm/parchment and return the tarts to the oven for 10 minutes, until gilded brownish. 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.
7. To brand the filling, whisk together the sugars, eggs and pumpkin puree until shine so whisk in the cornstarch, common salt, spices, foam and milk.
8. Advisedly pour the filling into the tart shells; depending on the depth of your tart tins yous may have a little filling left over. Bake the tarts for 25-xxx minutes until they are set but notwithstanding accept a slight wobble in the center. Remove from the oven and set aside to cool.
9. While the pies are cooling make the Jack-O-Lanterns. Roll out the remaining disc of pastry to 1/8 inch thick and use an approx iii + 3/4 inch pumpkin shaped cookie cutter to cut every bit many pumpkin shapes as you tin. Re-roll the trimmings to cutting out more shapes; you will demand viii for the pies simply it is a good idea to take a couple actress, in example some of your pumpkin faces go wrong. If y'all don't take a pumpkin shaped cutter then you can use a round one instead.
10. Place the pumpkins on a baking sail and place them in the freezer for 15 minutes. Piece of work with 1 pumpkin at a fourth dimension, go out the rest in the freezer (they thaw speedily and are easiest to carve when frozen). Now information technology's fourth dimension to use your all-time pumpkin carving skills! Use a sharp paring pocketknife to advisedly cut out Jack-O-Lantern faces; if you lot are struggling for inspiration and so at that place are lots of ideas on Google!
11. Return the pumpkins to the freezer for 15 minutes. Whisk together the egg white reserved from making the pastry and the Tbsp of foam. Brush the pumpkins with the egg mixture so bake for ten-15 minutes until golden brown. Transfer to a wire rack to absurd.
12. To serve, advisedly plough the pies out of the tins and top each ane with a Jack-O-Lantern.

Notes

Keep refrigerated and eat within iii days.

Diet Information:

Yield:

8

Serving Size:

ane
Amount Per Serving: Calories: 749 Total Fat: 45g Saturated Fat: 27g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 252mg Sodium: 648mg Carbohydrates: 76g Fiber: 3g Carbohydrate: 24g Protein: 13g

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Source: https://www.diys.com/halloween-jack-o-lantern-pumpkin-pies/

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