Halloween pumpkin pie

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Prep time:

Cook time:

Serves: 8

(2 Votes) 2

Ingredients

  • 300g self-raising flour

  • 200g butter, (melted)

  • 85g butter, (softened)

  • 100g icing sugar, (sifted)

  • 2 tsp bicarbonate of soda

  • 1/2 tsp salt

  • 200g cream cheese

  • 300g light muscovado sugar

  • 3 tsp mixed spice

  • 1 orange, (zested)

  • 1 tbsp orange juice

  • 500g (peeled weight) pumpkins or butternut squash flesh, grated

  • 1 for frosting:

  • 1 zest 1 orange and juice of half

  • 4 eggs, (beaten)

  • 175g sultanas

Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.
  2. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
  3. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined.
  4. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
  5. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge.
  6. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
  7. If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls.
  8. If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

Additional Information

  • Cake/Dessert

  • Halloween

  • Autumn

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

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Your comments

  • JonahB 29/10/11 20:28

    I've just tried this recipe - its absolutely lovely! Both the kids and I really enjoyed it. The only comment i'd make is that I cooked it in a standard round caketin, but there was enough cake-mix to also fill a loaf tin. 2 cakes for the price of one!! I froze the second cake without the frosting.

  • 17/10/08 13:16

    Tried and tested from Good Food Magazine!