Halloween Jack-O-Lantern pumpkin pies - creepy (or cute - your choice!) pumpkin pies for Halloween.
Place the flour, salt and sugar in a large bowl and stir well. Add the cubed butter and rub it in with your fingertips until it resembles fine breadcrumbs and no large lumps of butter remain. Add the egg yolks and mix in well then gradually add enough ice cold water to bring to pastry together into a ball.
Remove the larger piece of pastry from the fridge and divide it into 8 equal pieces. Shape each one into a ball and roll out to about 3mm/1/8 inch thick and wide enough to line a 10cm/4 inch tart tin. Press the pastry into the tin and leave the excess overhanging. Repeat with the remaining balls of pastry. Place the tart shells in the freezer for 20 minutes while you preheat the oven to 180°C/350°F/gas mark 4.
To make the filling, whisk together the sugars, eggs and pumpkin puree until smooth then whisk in the cornflour salt, spices, cream and milk. Carefully pour the filling into the tart shells; depending on the depth of your tart tins you may have a little filling left over.
While the pies are cooling make the Jack-O-Lanterns. Roll out the remaining disc of pastry to 3mm/1/8 inch thick and use an approx 9.5cm/3 + 3/4 inch pumpkin shaped cookie cutter to cut as many pumpkin shapes as you can. Re-roll the trimmings to cut out more shapes; you will need 8 for the pies but it is a good idea to have a couple extra, in case some of your pumpkin faces go wrong. If you don't have a pumpkin shaped cutter then you can use a round one instead.
Place the pumpkins on a baking sheet and place them in the freezer for 15 minutes. Work with one pumpkin at a time, leave the rest in the freezer (they thaw quickly and are easiest to carve when frozen). Now it's time to use your best pumpkin carving skills! Use a sharp paring knife to carefully cut out Jack-O-Lantern faces; if you are struggling for inspiration then there are lots of ideas on Google!
Return the pumpkins to the freezer for 15 minutes. Whisk together the egg white reserved from making the pastry and the Tbsp of cream. Brush the pumpkins with the egg mixture then bake for 10-15 minutes until golden brown. Transfer to a wire rack to cool.
To serve, carefully turn the pies out of the tins and top each one with a Jack-O-Lantern. Keep refrigerated and eat within three days.