Jack-O-Lantern Pumpkin Pie

If you’re a pumpkin pie nut like me, this is a great Halloween season version of a Thanksgiving favorite. Put a little crust on top in the shape of a jack-o-lantern and away you go! The recipe below uses filling, but you can substitute it by making your own…after all, it is pumpkin season!

2 eggs
1 (16 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
Pie crust dough (double batch)

Making the Pie: Preheat oven to 425 degrees F (220 degrees C).
1. Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.

2. Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.

Making the Jack-O-Lantern
1. Make a double crust pie dough and roll what remains after making the bottom pie crust out between two pieces of wax paper. Try to make it a little thicker than your normal pie crust. Remove the top piece of wax paper. Using a paring knife free hand Jack-O-Lantern type features, pick up the wax paper and place the crust onto a baking sheet.

2. Chill in the fridge for at least 10 minutes. Remove from fridge and flip the crust onto the baking sheet. Peel off wax paper and remove excess dough. Nudge the edges and smooth any roughs spots. At this point you can re-roll the excess crust and make more cut-outs in case some break or get too dark.

3. Follow baking instructions for dough, start checking at 6 minutes. You want them to begin to brown but not get dark. Remove from oven and place on cooling rack.

4. Pick the best looking pieces and carefully place on pie after it cools.

Scream Queen

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