In a frying pan, heat the extra virgin olive oil with finely chopped onions. Sizzle for 3 to 5 minutes and add the garlic thinly sliced and the chilies. Sizzle for 2 minutes or until the garlic turns golden and the onions become translucent.

Cut the mushrooms on a chopping board and add them to the frying pan. Cook for 8 minutes on medium heat or until most of the water released by the mushroom has evaporated. 

In a large pot, bring water to the boil. In the meantime, wash and peel the potatoes and cut them into wedges. Also, wash and cut the broccoli into small florets. Add both to the pan of boiling water and cook for 10 minutes with the lid on.

Drain the potatoes and broccoli and transfer to a mixing bowl. Add nutmeg and use a fork or a potato masher to mash all the ingredients into a creamy mixture. 

Heat the oven to 200°C (400° F). Add the mushrooms to the potato and broccoli mash. Season with salt and pepper according to taste and mix well with a wooden spoon. You can also add other spices and herbs at this step, like fresh parsley or cayenne pepper.

You need two round pastry sheets to prepare the pie, one to line the bottom of the dish and one to cover the filling. We recommend a 22 to 24 cm round oven dish for 8 servings. Spread the vegetable mash over the pie base and level up with the back of a spoon. Fold in the edges to hold the filling during cooking.

Next, gently place the second pastry sheet over the filling and trim out any excess. Seal the edges with the tips of a fork. Use a small knife to carve the face of the pumpkin, evil or fun, the choice is yours! Brush over with oil or egg yolk if you are not vegan.

Cook in the middle shelf of the oven for 25 minutes or until the top of the pie is golden and crisp. Remove from the oven and transfer to a serving dish. Allow cooling down before cutting into slices.

Now it‘s time to enjoy this delicious Halloween party pie!