Halloween Pumpkin Pie | Recipe

Preheat your oven to 170°C (top/bottom heat) and line the bottom of the tin with baking paper.

Cut the pumpkin flesh into small pieces. Peel and finely chop the onion and garlic. Wash the parsley, shake dry, pluck off the leaves and chop finely. Wash and finely dice the pepper.

Then heat the oil in a pan. Sauté the peppers, onions and garlic for 5 minutes, stirring. Add the mince and fry. Then add the pumpkin and fry. Now mix in the tomatoes and parsley. Season the mixture with the Ground Meat Seasoning, then whisk the eggs and stir them in.

Line the tin with a sheet of pastry, forming a high rim. Put the pumpkin and meat mixture on top and smooth it down. Place the second sheet of pastry on top of the filling and cut out the eyes, nose and mouth with a sharp knife.

Whisk the egg yolk with 1 tbsp water, brush the pastry with it and bake the pie for 45 minutes until golden brown. Remove, leave to cool slightly and serve.