Boo! Make this Halloween Pumpkin Pie for your Halloween get together! Just use pie cutters or small cookie cutters to decorate.
I had to. I mean really. I saw these ghost pie cutters this summer at Michaels, and I had to buy them. I’ve been wanting to make a Halloween pie for ages, and now with the cutest pie cutters ever, this was the year. Seriously though, how adorable is this pumpkin pie?
I absolutely love to decorate my pies with little cut outs. In fact, I find these crusts are even easier to make than a traditional rolled out crust.
Just cut out a shape, lay it on, and repeat. The end result is the best.
And because it’s Halloween, and pumpkin-in-every-thing-season, I had to make a pumpkin pie. I couldn’t think of any other kind of pie for Halloween…any ideas for next year for me?
It was a nice treat for our Sunday supper. Homemade Ghost pumpkin pie with whipped cream. Life is good.
Here’s the recipe. I hope you enjoy it.
Halloween Pumpkin Pie
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup shortening (lard)
- 1/4 cup water
Pumpkin Pie Filling:
- 2 cups pureed pumpkin
- 2 eggs
- 1 1/2 cups light cream
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
Preheat your oven to 400 degrees.
Making the Pie Crust:
Make your pie crust first.
Sift the flour and salt into a bowl.
With a pie cutter, cut in the shortening until the particles are pea sized.
Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork. Don't over mix or the crust will be tough.
Press into a ball.
Split the pie dough ball into 2 balls, one with 2/3 of the dough, and 1/3 the rest.
On sheets of parchment paper, roll out the 2 balls of dough. The parchment paper makes it really easy to pick up the dough to press it into a pie plate.
Press the larger crust into a 9" pie plate. Set aside the smaller section of dough (you will use this later for the decorative crust).
First we will bake the empty crust in the 400 degree oven for 20 minutes. To do that, lay a sheet of tin foil over the pie dough, making sure all the edges are covered. Fill the tin foil liner with rice to keep the crust flat during baking. Bake for 20 minutes.
When the crust is done, remove it from the oven, and turn your oven down to 375 degrees.
Making the Pie Crust Decorations
Use the smaller pie crust dough ball to make the crust shapes.
Using a pie crust cutter or even small cookie cutters, cut out little shapes for the top of the pie crust. Set aside until it's time to decorate.
Making the Pie Filling:
While the crust is baking, make the pie filling.
In a bowl whisk together the eggs.
Add the pumpkin puree, cream, sugars and spices and mix until smooth.
Pour the pie filling into the hot pie crust.
Now it's time to decorate your pie! Lay the pie crust shapes out along the edge of the pie or any where that you like!
Bake in a 375 degree oven for 35 to 45 minutes more. You will know the pie filling is set by when you move the dish, and the centre of the filling moves like gelatin. Not watery, but gelatin-y.
Let the pie cool completely before serving. It needs this time for the filling to set completely.
Serve with ice cream or whipping cream! Yum!
Looking for more fun Halloween recipes? Here are some delicious treats!