Ingredients
- 2 boxes store bought pie dough (4 sheets)
- 1 can pumpkin puree
- ½ cup brown sugar
- 1 tsp pumpkin pie spice
- 1 tbsp heavy cream
- 1 egg
Instructions
- Combine pumpkin puree, brown sugar, pumpkin pie spice, heavy cream, and egg. Transfer filling into a piping bag
- 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.
- 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.
- Egg wash and bake for 20 minutes at 375F.
Ingredients
- 1 box premade pie dough (2 sheets)
- 1 can cherry pie filling
- 6 frozen pitted cherries, halved
- White food coloring as necessary
Instructions
- 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.
- 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.
- Bake at 375F for 20 minutes or until golden brown.
Ingredients
- 1 box store bought pie dough
- ¼ cup strawberry jelly
Instructions
- Cut pie dough into shape of your hand and repeat 3x.
- Pipe strawberry jelly onto 2 of the hands. Lay over another hand shaped pie sheet. Seal with a fork.
- Bake at 375F for 30 minutes.
Bleeding Spider Web Pie
Total time
1 hour 25 minutes
Ingredients
- For the Base:
- 245g (8.5 oz) Oreos
- 80g (1/3 cup) Unsalted Butter
- For the Filling:
- 200g (7 oz) of Caramel *
- Red Food Colouring Gel
- 175g (6 oz) Dark Chocolate, Finely Chopped
- 50g (1/4 cup) Unsalted Butter, Room Temp
- 165ml (2/3 cup) Double Cream
- To Decorate:
- 50g (1.75 oz) White Chocolate
Instructions
- To Make The Base:
- Blitz the Oreo biscuits (including fillings) in a food processor until fine crumbs. Add the melted butter and blitz again briefly until clumping.
- Press the biscuit mixture into the base and sides of the tart tin and freeze until needed.
- To Make the Filling:
- Gradually mix red food coloring into the caramel then pour it over the Oreo base. Freeze again until needed.
- 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.
- 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.
- 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.
Spooky Mummy Pie
Total time
1 hour 10 minutes
Ingredients
- 1 box premade pie dough (2 sheets)
- 1 can cherry pie filling
Instructions
- Using back of knife, create slashed texture on 1 sheet of pie dough.
- Line a 9” tart pan with other plain pie dough.
- 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.
- Lay strips of pie dough over the filling organically, wrapping around the eyes and leaving a gap towards the bottom for teeth.
- With extra pie dough make 8 “teeth” and press into pie.
- Trim excess pie crust off edge of the tart pan and bake for 45 minutes at 375F.
- Cool then serve!
