One of my favourite things about Halloween and Autumn is pumpkins. Carving our pumpkins into weird and wonderful designs is one of my favourite family activities of the year and working out what to do with the spare pumpkin is always a challenge. This year I decided to make pumpkin pie and it came out absolutely delicious.

pumpkin-pie-recipeI’ve used a mixture of butternut squash and pumpkin in this recipe, carving pumpkins don’t have very much flavour and the squash helps to make a smooth mixture and give the pie a better taste.

pumpkin-pie-recipe-vintage-frillsYou will need:

  • 375g chopped pumpkin
  • 375g chopped butternut squash
  • 350g sweet shortcrust pastry (I use this recipe)
  • 140g caster sugar
  • a pinch of salt
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ground cinnamon
  • 2 beaten eggs
  • 25g melted butter
  • 175g condensed milk

traditional-pumpkin-pie-recipeHow to make:

  1. Put the pumpkin and squash in a large pan, bring to the boil and simmer for 15 minutes. Leave to cool.
  2. Preheat the oven to 180ºc
  3. Roll out the pastry and fill the bottom of your pie tin.
  4. Line with parchment and baking beans and blind bake for 15 minutes. Remove the beans and parchment and bake for another 10 minutes.
  5. Increase oven temperature to 220ºc.
  6. Push the pumpkin and squash mixture through a sieve and put to one side.
  7. Mix all the dry ingredients in a separate bowl.
  8. Mix in the eggs, butter and condensed milk, then add the pumpkin and squash puree and stir together.
  9. Pour into the pastry shell and cook for 10 minutes.
  10. After 10 minutes reduce the temperature to 180ºc and bake for 35-40 minutes.
  11. Allow to cool, remove from the tin. Store in the fridge and serve chilled.

traditional-pumpkin-pie-recipe-2This did take quite a long time to make and my pastry isn’t the neatest, but the pie tastes absolutely delicious and I think I’m going to have to make it a yearly tradition!

pumpkin-pie

As usual if you try this or any of my other recipes, send me over some pics, I always like to see them!

Ways to follow Vintage Frills

Instagram – Twitter – Facebook – Pinterest – Youtube – Bloglovin’

Halloween Cupcakes 1

A couple of weeks ago I made some halloween themed cupcakes for the girls school disco. I only had a couple of hours to gather ingredients and throw them together, so I thought they’d be a great last minute idea for Halloween. They’re perfect if you want to take something to a party or just for something to do with the kids over half term.

Halloween Cupcakes 2

I used a really basic chocolate fairy cake mix and decorated them using decorations I picked up in Waitrose.

Halloween Cupcakes 5

Halloween Cupcakes 6

To make the chocolate cakes you will need…

Fairy cake cases

170g unsalted butter at room temperature

170g caster sugar

3 eggs lightly beaten

120g self raising flour

a pinch of salt

50g cocoa powder

For the icing… (I don’t use specific amounts, I just mix as I go)

Water

Icing sugar

Orange gel food colouring

Halloween Cupcakes 3

How to make the fairy cakes…

1. Preheat your oven to 170 degrees (fan)

2. Line a tray with 24 fairy cake cases. (I used quite small cases so you may not need this many)

3. Mix the butter and sugar together until smooth and creamy.

4. Mix the eggs gradually into the mixture.

5. Sift in the flour, cocoa powder and salt and fold into the mixture.

6. Divide the mixture between the cake cases, they should be filled to just over half way. May sure the mixture is flat in the cases as this will make the icing easier.

7. Place in the oven for about 10 minutes until slightly golden.

8. Meanwhile mix some icing sugar with a little orange food colouring and water until you have a good consistency.

9. Allow the cakes to cool on a wire rack before adding a generous helping of icing and adding your decorations.

Halloween Cupcakes 4

If you’d like an even quicker easier option I also made these cakes using melted chocolate, Rice Crispies which I decorated with chocolate decorations and sprinkles.

Halloween Cupcakes 7

Halloween Cupcakes 8