Spooky PB Oreo Pumpkin Pie – Recipe

This Peanut Butter Oreo Pumpkin Pie is the first thing I've baked in my new flat! In the space of two weeks I changed jobs, found a nice little studio flat to rent and move into, and had my birthday – all in all a pretty busy fortnight. And while I've been using the hobs to cook day-to-day food, I've yet to use my new oven. Until now.

In the spirit of Halloween I decided to make a cute spiderweb design on top with chocolate, but you can omit this. The real twist is the Peanut Butter Oreo crust: I was planning on doing a normal Oreo crust, but when I saw the peanut butter variety in the shops I couldn't resist. The nutty flavour goes with the pumpkin and spices really well.

Ready? Let's go.

Ingredients for Crust:

2.5 sleeves Peanut Butter Oreos

3 tbsp unsalted butter, melted

Ingredients for Filling:

1/2 can / 200g can pumpkin purée

1/2 can / 200ml evaporated milk

80g caster sugar

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

Pinch of ground clove

Pinch of salt

To Decorate (Optional):

50g melted milk chocolate no need to temper)

Method:

1. Preheat the oven to 200°C.

2. To make the crust, crush the Oreos (either in a food processor or bash in a bag with a rolling pin) into crumbs, and stir in the melted butter. Press into a greased 8" tart dish and set aside.

3. Whisk the pumpkin pie filling ingredients together and pour into the crust. Bake for 10 minutes, lower the heat to 180°C and bake for a further 15 minutes. Turn the oven off and leave the pie in there for another five minutes, then remove from the oven and place on a wire rack to cool completely.

4. When cool, drizzle the melted chocolate on top in your desired pattern. Pop the whole thing in the fridge for at least four hours to chill. Then slice and serve.

Enjoy, and have fun.