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Jack-o'-Lantern Orange-Pumpkin Pie

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Jack-o'-Lantern Orange-Pumpkin Pie
  • Prep 20 min
  • Total 2 hr 20 min
  • Ingredients 14
  • Servings 8
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Combine tangy citrus and pumpkin pie for a Jack-o'-Lantern Pumpkin Pie that's perfect for Halloween festivities. With a bright orange color and a sweet chocolate grin, this pumpkin pie Jack-o'-Lantern is a colorful addition to your Halloween traditions. Best of all Pillsbury™ refrigerated pie crusts make this orange pumpkin pie easy for you, so you can spend less time baking and more time enjoying the festivities with your little helpers.
Updated Oct 15, 2020

Ingredients

Crust

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

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.

Tips from the Betty Crocker Kitchens

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

Nutrition Information

350 Calories, 16g Total Fat, 6g Protein, 46g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
360mg
15%
Potassium
310mg
9%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
7%
Sugars
31g
Protein
6g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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