Description
This festive Jack-o’-Lantern Pie is a delightful twist on classic pumpkin pie, featuring a tender double crust with charming jack-o’-lantern cutouts baked to golden perfection. The smooth, spiced pumpkin filling is enhanced with maple syrup and warm autumn spices, making it a perfect centerpiece for Halloween or fall gatherings. Serve with a dollop of whipped cream for a creamy finish.
Ingredients
Scale
Filling
- 3 large eggs, lightly beaten
- 1 cup canned pumpkin
- 1 cup evaporated milk
- 1/2 cup sugar
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon maple flavoring
- 1/2 teaspoon vanilla extract
Crust and Garnish
- Pastry for double-crust pie
- Whipped cream
Instructions
- Prepare the filling: In a large bowl, beat together the eggs, canned pumpkin, evaporated milk, sugar, maple syrup, ground cinnamon, salt, ground nutmeg, maple flavoring, and vanilla extract until the mixture is smooth and well combined.
- Prepare the crust base: Divide the pastry dough into two portions, making one slightly larger than the other. Roll out the larger portion to fit a 9-inch pie plate, then transfer the dough into the plate. Trim the dough to extend about 1/2 inch beyond the edge and flute the edges decoratively.
- Fill and bake the pie: Pour the pumpkin filling into the prepared crust. Cover the edges loosely with foil to prevent over-browning. Bake in a preheated oven at 400°F for 10 minutes, then reduce the oven temperature to 350°F and bake for an additional 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove the foil and allow the pie to cool on a wire rack.
- Prepare decorative cutouts: Roll out the remaining dough to about 1/8-inch thickness. Use cookie cutters or a knife to cut desired jack-o’-lantern shapes. Place the cutouts on an ungreased baking sheet and bake at 400°F for 6 to 8 minutes or until they are golden brown and crisp.
- Assemble and serve: Once the pie has cooled, arrange the baked cutouts over the top of the pie. Serve each slice garnished with a dollop of whipped cream for added creaminess and festive flair.
Notes
- For best results, use well-chilled pastry dough to make cutting and shaping easier.
- The maple flavoring enhances the autumnal taste but can be substituted with additional vanilla extract if unavailable.
- Covering the pie edges with foil prevents crust edges from burning during baking.
- Allow pie to cool completely before adding the decorative crust cutouts to maintain their crispness.
- Whipped cream adds a creamy contrast but can be omitted or replaced with a vegan alternative if desired.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0.1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
