Halloween + Pie recipes (11)

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Apple pie parcels

Recipe by: MAU-COLUMBUS

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Delicious, yet so easy to make. Anyone can do these!

Colcannon chicken and apple pie

Recipe by: Norma MacMillan

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Colcannon is a simple, warming Irish potato dish, combining mashed potatoes with shredded cooked cabbage and chopped spring onions. Here it is used as a lovely pie topping for chicken cooked in cider with sliced apples and carrots. The pie is a well-balanced meal in itself, needing no accompaniments.

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Cumberland Sausage Roll Slice

Recipe by: emsmiff

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This has always been a favourite in our family since I was little. My mum gave me the recipe last year, when I cooked it for the first time. Now it's not just for Christmas anymore! It's fab warm, but also good cold. This can be made in advance and chilled in the fridge

Fresh Pumpkin Pie

Recipe by: Cali

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Pumpkin Pie using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for pumpkin.

Homemade Pumpkin Pie

Recipe by: Randy Scott

Reviews(5)

Perfect for autumn when pumpkin is in season, this classic American recipe calls for fresh pumpkin rather than tinned. Sure to be a family favourite.

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No Bake Pumpkin Pie

Recipe by: Cathy

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This is a delicious no bake pumpkin pie.

Pumpkin Pie

Recipe by: Beth Sigworth

Reviews(1)

This American classic is made with fresh pumpkin for a delicious flavour and wonderful texture. Serve it on a chilly autumn evening with whipped cream.

Pumpkin pie with honey ginger cream

Recipe by: Fern

Reviews(1)

My husband never liked pumpkin pie until he tasted mine. I don't know what makes mine so different but here is the recipe. Caster sugar may be used in place of honey.

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Toffee apple pie

Recipe by: Stephanie

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An apple pie with a thin layer of toffee over the apples. It's great!

Traditional pumpkin pie

Recipe by: sah10406

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My friend Christine's mother invited me for Thanksgiving in Pittsburgh, and shared her pumpkin pie recipe with me. I adapted in for British ingredients, and it has become a staple of my repetoire. When I first started making it 20 years ago, it was almost unheard of in the UK, but now it seems a bit more common. I use the American "cups" measurement because I have a set of them -- British cooks can use half a standard mug.