Pumpkin Surprise Pie

Pumpkin Surprise Pie


Preheat oven to 200°C. Grease and line a springform cake tin.

In a food processor, place all of crust ingredients except for the water. Blitz until the mixture resembles fine crumbs. Slowly add the water bit by bit, pulsing to combine. Add enough water to form the dough into a ball. Wrap in cling film and refrigerate for at least 30 minutes.

While waiting for the crust to chill, combine the pumpkin filling ingredients in the food processor and blitz until smooth. Set aside in a jug and rinse out the food processor bowl. Repeat with the beetroot ingredients and set aside.

When the crust has chilled, roll out on a floured surface until large enough to cover the base and sides of your tin. Carefully press it in to the base and sides, leaving some pastry hanging over the top. Place baking paper and baking beads or dried beans to weigh the crust down and bake blind for 10-15 minutes or until the crust starts browning. Remove the baking paper and weights and pour in the beetroot mixture. Pop in the oven for 10 minutes until the mixture has firmed slightly. Gently pour over the pumpkin mixture and bake for 30 minutes or until the filling has firmed but still has a bit of a

wobble in the middle.

If you would like to decorate your pie for halloween, once cooled, cut a circle slightly smaller than your pie out of paper. Then carefully with a craft knife cut out your jack-o-lantern stencil. Place the stencil over the pie and lightly dust with icing sugar. Carefully remove the stencil.