I love a good pumpkin pie for Halloween. I’ve got the easiest and most delicious pumpkin pie with a Lee Kum Kee Sweet Soy Sauce Twist – it adds a sweet umami pop to the pumpkin filling which adds another layer of flavour that will surprise your family and friends.
For the pastry crust:
Using the shop bought short pastry crust, line a pie pan (9-inch pan) or to make your own short pastry crust.
In a food processor, coming the flour, sugar and salt. Then add the butter and pulse to combine.
Add 4 Tbsp of cold water and pulse to combine until crumbly. Then add the roll into a dough. Cover with clingfilm and chill in the fridge for 1 hour to set.
Remove the pastry, roll it out with a rolling pin to 12 inches in diameter. Over the pie pan. Fold the pastry then crimp the edges. Place back into the fridge to chill and set for another 30 minutes.
Before baking, press all over base with a fork this will ensure the base does not rise when cooking. Line the base with greaseproof paper and baking weights.
Bake for 15 minutes until golden at the edges. Remove from the oven. Leave to cool for 15 minutes. Remove the baking weights.
For the Pumpkin Pie Filling:
In a mixing bowl, combine all the pumpkin pie filling ingredients and stir well to eliminate any bubbles.
Preheat the oven to 180 degrees.
Bake the pie at 180 degrees for 10 minutes, then reduce the temperature to 150 degrees. Continue baking for 40 minutes or until the center is slightly wobbly.
For the drizzle:
Prepare the whipped cream and add a shot of brandy.
Drizzle the pie with chocolate in a spider web pattern.
Top the center with whipped cream and dust it with ground cinnamon.
Decorate with decorative non-chocolate or chocolate 'spiders.'
PREP TIME 120 MINUTES | COOK TIME 45 MINUTES
