The Ultimate Halloween Pumpkin Pie (A Spooky Savory Dinner!)
Imagine pulling a steaming, golden-brown pie from your oven on Halloween night, its crust carved into a spooky, grinning jack-o’-lantern face, with vibrant orange butternut squash peeking through its eyes. That, my friends, is the show-stopping, savory magic of this Halloween Pumpkin Pie. It is, without a doubt, the most memorable and delicious main course…
Imagine pulling a steaming, golden-brown pie from your oven on Halloween night, its crust carved into a spooky, grinning jack-o’-lantern face, with vibrant orange butternut squash peeking through its eyes. That, my friends, is the show-stopping, savory magic of this Halloween Pumpkin Pie. It is, without a doubt, the most memorable and delicious main course you can serve for a spooky supper.
Here’s the thing about Halloween dinner: it should be fun, festive, and just a little bit theatrical. I created this recipe because I wanted to surprise my family with something other than the usual chili or pasta. This isn’t a sweet dessert pie; it’s a hearty, savory pot pie filled with creamy, caramelized onions and tender roasted butternut squash, all tucked under a flaky pastry crust. It’s pure, comforting, and wonderfully unexpected.
I promise you, there is no greater reaction than the “oohs and aahs” this pie gets when you place it on the table. The flavors are a perfect ode to autumn—sweet roasted squash, savory sage and nutmeg, and a rich, creamy sauce. It’s the perfect, crowd-pleasing centerpiece for a fun family dinner before trick-or-treating or the star of your adult Halloween party.
Get ready to bake the most impressive, fun, and delicious savory pie of the season!
Why This Savory Pumpkin Pie is a Halloween Hit!
You are going to have so much fun making this, and your family will be so impressed! This recipe is a true holiday gem. Here’s why:
- The Ultimate “Wow” Factor: The jack-o’-lantern face carved into the golden pastry crust is an absolute show-stopper and makes this the perfect centerpiece for a Halloween meal.
- Incredibly Rich and Savory Flavor: This isn’t a sweet pie! It’s a hearty, vegetarian main course with sweet roasted butternut squash, savory caramelized onions, and a creamy, herb-infused sauce.
- A Complete, Hearty Meal: Served with a side of greens like Tenderstem broccoli, this pie is a satisfying and wholesome dinner that’s perfect for a chilly autumn evening.
- Easier Than It Looks: Don’t be intimidated by the presentation! Using store-bought shortcrust pastry makes this impressive dish surprisingly simple to assemble.
- Perfect for Making Ahead: You can assemble the entire pie and keep it in the fridge or freezer, ready to bake on Halloween night for a stress-free, spectacular dinner.
Recipe Snapshot
| Prep Time | 20 minutes |
| Cook Time | 1 hour 35 minutes |
| Total Time | 1 hour 55 minutes |
| Servings | 4 servings |
| Calories | 427 kcal per serving |
| Course | Main Course |
| Cuisine | British, American |
| Difficulty/Method | Easy / Baking |
Your Shopping List for This Spooky Pie
This savory pie uses wonderful, autumnal ingredients to create its rich and comforting flavor. Here’s what you’ll need:
→ For the Savory Butternut Squash Filling
- 1 large butternut squash → Peeled, seeded, and cut into chunks. This provides the “pumpkin” color and sweet flavor.
- 2 tbsp olive oil → Divided for roasting and sautéing.
- 3 medium onions → Thinly sliced for delicious caramelization.
- 1 tbsp dried sage & ½ tsp ground nutmeg → The perfect warm, autumnal spices.
- 1 tbsp cornflour → To thicken our creamy sauce.
- 1 vegetable stock cube → Made up to 300ml with hot water.
- ½ lemon → For both the zest and the juice.
- 2 tbsp crème fraîche → Adds a wonderful creaminess and slight tang.
→ For the Jack-O’-Lantern Crust & Side
- 320g pack ready-made shortcrust pastry → The ultimate time-saver!
- 1 egg yolk → Lightly beaten, for that perfect golden, shiny glaze.
- 330g pack Tenderstem broccoli → The perfect fresh, green side dish.
Let’s Get Baking! Your Step-by-Step Guide
This recipe is a fun assembly project that results in a spectacular dinner. Let’s build our spooky pie!
Part 1: The Roasted Squash & Creamy Onion Base
- Roast the Squash: Preheat your oven to 220°C (200°C fan). Toss the butternut squash chunks with 1 tablespoon of olive oil in a large roasting tray. Roast for 40-45 minutes, tossing occasionally, until the squash is tender and getting lightly caramelized at the edges.
- Caramelize the Onions: While the squash roasts, heat the remaining 1 tablespoon of oil in a large saucepan. Add the sliced onions, sage, and nutmeg. Cover and cook over medium heat for 20 minutes, stirring occasionally, until very soft. Then, remove the lid and cook for 5 more minutes, stirring often, until lightly caramelized.
- Create the Sauce: Stir the cornflour into the onions. Gradually pour in the hot vegetable stock, stirring constantly until you have a smooth, glossy sauce. Stir in the lemon zest and crème fraîche, season with pepper, and finally, gently fold in the roasted butternut squash chunks.
Part 2: Assemble and Bake Your Spooky Pie
- Assemble the Pie: Spoon the creamy squash mixture into a medium-sized round ovenproof dish. Let it cool for about 10 minutes. Reduce the oven temperature to 190°C (170°C fan).
- Create the Crust: Unroll the shortcrust pastry and lay it over the top of the filling. Use a sharp knife to trim the edges to fit the dish.
- Carve Your Pumpkin!: Using a small, sharp knife, carefully cut a spooky jack-o’-lantern face into the pastry. Use any offcuts to create a little stalk for the top, if you like.
- Glaze and Bake: Brush the entire pastry top with the beaten egg yolk. This will give it a beautiful golden shine. Bake on the middle shelf for 25-30 minutes, until the pastry is crisp and a deep golden brown. Let it cool for 10 minutes before serving.
- Prepare the Side: While the pie cools, cook the Tenderstem broccoli in a pan of boiling water for 4-5 minutes until bright green and tender-crisp. Drain and toss with the fresh lemon juice. Serve alongside the pie.
WiseRecipes’ Top Tips for a Perfect Pumpkin Pie
These simple secrets will ensure your savory pie is a stunning and delicious success.
- Roast the Squash Well. Don’t rush the roasting! Getting a nice caramelization on the edges of the butternut squash develops a deep, sweet flavor that is essential to the final dish.
- Patience with the Onions. The key to amazing flavor in the sauce is cooking the onions low and slow. Letting them soften under a lid for 20 minutes makes them incredibly sweet and tender before you caramelize them.
- Let the Filling Cool Slightly. Before you top the pie with the pastry, let the hot filling cool for at least 10 minutes. Placing cold pastry on a piping hot filling can cause it to start melting, which can lead to a soggy crust.
- The Egg Wash is Not Optional! For that deep, golden-brown, shiny, professional-looking crust, you must brush it with egg yolk. It makes all the difference in the final appearance.
- Use a Sharp Paring Knife. For carving the face, a small, sharp paring knife gives you the most control to create clean cuts for the eyes, nose, and mouth.
Halloween Pumpkin Pie (Savory Butternut Squash Pie)
Ingredients
Equipment
Method
- Preheat the oven to 220°C (200°C fan). Toss the butternut squash with 1 tbsp oil in a large roasting tray and roast for 40-45 mins, until softened and lightly caramelised.
- Meanwhile, heat the remaining 1 tbsp oil in a large saucepan over a medium heat. Add the onions, sage and nutmeg, cover and cook for 20 mins until very soft. Remove lid and cook for 5 mins longer until lightly caramelised.
- Mix in the cornflour, then gradually add the stock, stirring until you have a glossy sauce. Stir through the lemon zest and crème fraîche and season with pepper. Gently fold through the roasted butternut squash.
- Spoon the mixture into a medium-sized ovenproof dish and leave to cool for 10 mins. Reduce oven to 190°C (170°C fan).
- Unroll the pastry and arrange it on top of the squash filling, trimming the edges. Use a small sharp knife to cut a spooky pumpkin face into the pastry.
- Brush the pastry with the beaten egg yolk to glaze. Bake on the middle shelf for 25-30 mins until the pastry is crisp and lightly golden. Let cool for 10 mins.
- While the pie cools, cook the broccoli in a pan of boiling water for 4-5 mins. Drain and toss with the lemon juice. Serve alongside the pie.
Notes
Keep It Spooky! Storing and Make-Ahead
This is the perfect make-ahead dish to save you time on Halloween!
- Make-Ahead: You can fully assemble the entire pie (up to the egg wash step), cover it tightly, and store it in the refrigerator for up to 3 days. When you’re ready to eat, simply glaze it with the egg yolk and bake as directed, adding a few extra minutes to the baking time since it’s starting from cold.
- Freezer: This pie also freezes beautifully! Assemble the pie (again, without the egg wash), wrap it tightly in a layer of plastic wrap and a layer of foil, and freeze for up to 3 months. Thaw it fully overnight in the fridge before glazing and baking.
FAQs: Your Savory Pie Questions, Answered!
Why is it called a “pumpkin pie” if it uses butternut squash?
That’s a great question! “Pumpkin” in this case refers to the fun, jack-o’-lantern design of the crust. Butternut squash is used for the filling because it has a sweeter, less watery, and more reliable flavor and texture than most large carving pumpkins, making it perfect for a savory pie.
Can I use a different kind of pastry?
Yes, a sheet of ready-made puff pastry would also be delicious! It will create a much lighter, flakier, and puffier top crust. Just be aware that it will brown more quickly, so keep an eye on it during baking.
Can I add a protein to this pie?
Absolutely. This savory filling would be fantastic with some cooked, shredded chicken, leftover holiday turkey, or some browned sausage stirred in with the butternut squash at the end of step 3.
Do I need to blind bake the bottom crust?
This recipe is for a pot pie, which means it only has a top crust, so no blind baking is necessary! It’s one of the things that makes it so easy.
Final Thoughts: The Ultimate Spooky Supper
There is nothing more fun than bringing a bit of Halloween magic to the dinner table. This Savory Halloween Pumpkin Pie is a celebration of autumn flavors, creative fun, and the joy of a comforting, home-cooked meal. I hope it becomes the spooky, delicious centerpiece of your family’s Halloween tradition. Happy Haunting!
