Mummy pumpkin pie
- 1tsp rapeseed oil
- 700g pumpkin, cut into large chunks
- 1tsp ground cinnamon
- 2tbsp soft brown sugar
- 2 large eggs, beaten
- 375g pack Asda Ready Rolled Shortcrust Pastry
- 100g Asda Ready To Roll White Icing
- Black food colouring
Preheat the oven to 190C/170C Fan/Gas 5.
Brush the pumpkin with oil and put cut-side down on a lined baking tray. Bake for 1 hr until soft. Cool slightly, then weigh out 300-400g of the flesh and blend it until smooth.
Mix the pumpkin with the cinnamon, sugar and egg.
Line a 17cm square, loose-bottomed tin with half the pastry, line with baking paper and fill with dry rice or baking beans. Bake for 15 mins, remove beans and paper then bake for 5-8 mins until golden.
Cut the remaining pastry into 5mm-wide strips to fit the width of the tart tin.
Reduce the oven to 150C/130C Fan/Gas 2. Pour the filling into the cooked tart case and top with the strips, overlapping slightly in a zig-zag pattern.
Bake for 30-40 mins until the pastry is golden and the filling has only a gentle wobble. Cool slightly.
Mix a quarter of the icing with black colouring; roll into tiny balls. Roll the remaining white icing into 5mm-sized ‘eyes’ and top each with a black icing ball. Dot pairs across the tart.