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Jack–o'–Lantern Orange-Pumpkin Pie

Tangy citrus and creamy pumpkin make a surprisingly delicious duo in this toothsome dessert, complete with a chocolate chip grin.

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  • prep time 20 min
  • total time 2 hr 20 min
  • ingredients 14
  • servings 8
 

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

3/4
cup sugar
1 1/2
teaspoons pumpkin pie spice
1/2
teaspoon salt
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (12 oz) evaporated milk
2
teaspoons grated orange peel
2
eggs, beaten

Topping

3/4
cup sour cream
2
tablespoons sugar
2
teaspoons frozen orange juice concentrate, thawed
3
drops orange gel food color

Drizzle

2
tablespoons semisweet chocolate chips
1 1/2
teaspoons whipping cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 Cover crust edge with 2- to 3-inch wide strips of foil to prevent excessive browning. In large bowl, mix filling ingredients. Pour into crust-lined pie plate. Bake 15 minutes. Reduce oven temperature to 350°F; bake about 40 minutes or until knife inserted near center comes out clean; remove foil. Cool 10 minutes.
  • 3 Meanwhile, in small bowl, mix topping ingredients. Spread over warm pie. Bake 5 minutes longer. Remove foil from crust. Cool completely, about 1 hour.
  • 4 In small resealable freezer plastic bag, place drizzle ingredients; seal bag. Microwave on Medium (50%) about 10 seconds or until softened. Gently squeeze bag until mixture is smooth. If necessary, continue to microwave at 10-second intervals. Cut off tiny corner of bag. Squeeze bag over top of pie to draw a jack-o'-lantern face. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 425°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 Cover crust edge with 2- to 3-inch wide strips of foil to prevent excessive browning. In large bowl, mix filling ingredients. Pour into crust-lined pie plate. Bake 15 minutes. Reduce oven temperature to 350°F; bake about 40 minutes or until knife inserted near center comes out clean; remove foil. Cool 10 minutes.
  • 3 Meanwhile, in small bowl, mix topping ingredients. Spread over warm pie. Bake 5 minutes longer. Remove foil from crust. Cool completely, about 1 hour.
  • 4 In small resealable freezer plastic bag, place drizzle ingredients; seal bag. Microwave on Medium (50%) about 10 seconds or until softened. Gently squeeze bag until mixture is smooth. If necessary, continue to microwave at 10-second intervals. Cut off tiny corner of bag. Squeeze bag over top of pie to draw a jack-o'-lantern face. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

Cutting edges on graters come in all sizes. When grating the orange, choose a tiny cutting edge. Press firmly, but not so hard that you cut into the bitter white part of the skin.

Pumpkin pie spice can be substituted with a mixture of 1/2 teaspoon each of ground cinnamon, nutmeg and ginger.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
360mg
360%;
Total Carbohydrate
46g
46%
(Dietary Fiber
2g
2%
  Sugars
31g
31%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
6%;
Calcium
15%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.