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Jack-o'-Lantern Orange-Pumpkin Pie

(2)

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 25%
Saturated Fat 8g 40% Trans Fat 0g
Cholesterol: 80mg; 27%
Sodium: 360mg; 15%
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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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