Spooky season is here and we’re all about it with our Jack-o’-Lantern Pumpkin Pie! This is a recipe you can get the kids involved in so heat up the oven and make this Halloween a yummy one. You can also make this for normal days without the Jack-o-Lantern face.
Steam chopped pumpkin for 20 mins or until tender. Once done, let it cool down a bit.
While still warm, add in milk, egg yolk, white sugar, butter and cinnamon powder. Mash and mix until well-combined.
Sieve the mixture to get a smooth and lump-free mixture.
Preheat oven to 180°C.
On a piece of half thawed puff pastry sheet, cut out the face of a Jack-o-Lantern.
Place the other sheet of puff pastry on a tart pan. Make sure the pastry is placed nicely inside the pan then use a fork to lightly poke holes at the bottom part. This is so that the pastry can breathe and not puff up while baking.
Pour in the pumpkin mixture and flatten the top. Poke a few more holes lightly using a fork.
Place the Jack-o-Lantern face puff pastry on top and seal the edges of the pie gently. If you have excess pastry dangling too much at the sides, just trim them off.
Brush egg wash on the top and bake the pie at 180°C for 20-25 mins until the pie top is nice and golden brown.
Remove from over, let it cool down slightly and enjoy! You can also eat with a dollop of whipped cream.
