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Blood orange Halloween pumpkin pie
Fruit and vegetables
300g/10½oz
pumpkin
purée (available online and in the baking section of some large supermarkets)
1½
blood oranges
, zest of both and juice of one
50ml/2fl oz
blood orange
juice (available in large supermarkets)
Tins, packets and jars
170g/5¾oz
plain flour
, plus extra for dusting
125g/4½oz
evaporated milk
Cooking ingredients
15g/½oz
pecan
nuts
pinch
salt
85g/3oz soft dark
brown sugar
1½ tsp ground
cinnamon
115g/4oz
caster sugar
25g/1oz
pecan
nuts
100g/3½fl oz granulated
sugar
Dairy, eggs and chilled
75g/2½oz chilled unsalted
butter
, cut into cubes, plus extra for greasing
3 large free-range
eggs
2 pasteurised
egg whites
Back to recipe
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