Jack-o'-Lantern Orange-Pumpkin Pie

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

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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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