Slice, slice, baby! 5 spooky pies for Halloween!

1. Combine pumpkin puree, brown sugar, pumpkin pie spice, heavy cream, and egg. Transfer filling into a piping bag
2. Cut out 24 pumpkin shapes with a cookie cutter. Then with a small knife cut out a jack o lantern expression on half of them.
3. Pipe filling onto uncut pumpkin pie dough pieces. Leave a ¼” border. Lay over a pie dough with a face and seal together by pressing seams with a fork.
4. Egg wash and bake for 20 minutes at 375F.

1. Cut out a 4” round, a 3.5” fluted round, and a 1” round out of the pie dough. Cut the 1” round in half to form a semi circle and then with the back of the knife make an indent to form the “double eyelid.
2. Mold 4” pie round into mini pie tin. Add a scoop of cherry pie filling. Place fluted round on top. Place a cherry half on top of the pie and then place small semi circle of pie dough over cherry.
3. Bake at 375F for 20 minutes or until golden brown.

1. Cut pie dough into shape of your hand and repeat 3x.
2. Pipe strawberry jelly onto 2 of the hands. Lay over another hand shaped pie sheet. Seal with a fork.
3. Bake at 375F for 30 minutes.

To Make the Base:

1. Blitz the Oreo biscuits (including fillings) in a food processor until fine crumbs. Add the melted butter and blitz again briefly until clumping.
2. Press the biscuit mixture into the base and sides of the tart tin and freeze until needed.

To Make the Filling:

1. Gradually mix red food coloring into the caramel then pour it over the Oreo base. Freeze again until needed.
2. Put the chopped chocolate in a bowl with the butter. Gently heat the cream just up to boiling point in a saucepan over a low heat, then pour over the chocolate. Leave for 5 mins.
3. Meanwhile, melt the white chocolate in a microwave in 10 second blasts and pour it into a piping bag. After the 5 mins, stir the dark chocolate until thick and shiny then pour over the caramel and smooth out.
4. Snip the end of the white chocolate piping bag and pipe a swirl from the centre outwards. Then skewer lines from the middle outwards to create a ‘spider web’ effect. Chill for 1 hour until set. Store in the fridge and consume within 3-4 days.

1. Using back of knife, create slashed texture on 1 sheet of pie dough.
2. Line a 9” tart pan with other plain pie dough.
3. Fill with cherry pie filling. With extra pie dough create 2 eyeballs by rolling into a round and indenting with a chopstick. Lay onto filling where eyes should be.
4. Lay strips of pie dough over the filling organically, wrapping around the eyes and leaving a gap towards the bottom for teeth.
5. With extra pie dough make 8 “teeth” and press into pie.
6. Trim excess pie crust off edge of the tart pan and bake for 45 minutes at 375F.
7. Cool then serve!