Jack-o’-Lantern Orange-Pumpkin Pie

Jack-o'-Lantern Orange-Pumpkin Pie
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  1. Crust
  2. 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  3. Filling
  4. 3/4 cup sugar
  5. 1 1/2 teaspoons pumpkin pie spice
  6. 1/2 teaspoon salt
  7. 1 can (15 oz) pumpkin (not pumpkin pie mix)
  8. 1 can (12 oz) evaporated milk
  9. 2 teaspoons grated orange peel
  10. 2 eggs, beaten
  11. Topping
  12. 3/4 cup sour cream
  13. 2 tablespoons sugar
  14. 2 teaspoons frozen orange juice concentrate, thawed
  15. 3 drops orange gel food color
  16. Drizzle
  17. 2 tablespoons semisweet chocolate chips
  18. 1 1/2 teaspoons whipping cream
  1. 1
  2. Heat oven to 425°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  3. 2
  4. 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.
  5. 3
  6. Meanwhile, in small bowl, mix topping ingredients. Spread over warm pie. Bake 5 minutes longer. Remove foil from crust. Cool completely, about 1 hour.
  7. 4
  8. 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.
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