Description
This festive Jack-o’-Lantern Pie combines creamy pumpkin filling with warm spices and a maple twist, encased in a flaky double crust. Perfect for Halloween celebrations, it features decorative pastry cutouts baked to golden perfection and topped with whipped cream for a delightful seasonal treat.
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 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.
- Form Pie Crust: Divide the pastry dough into two portions, making one slightly larger. Roll out the larger portion to fit a 9-inch pie plate. Transfer the dough to the pie plate, trim the edges to extend about 1/2 inch beyond the rim, and flute the edges for an attractive finish.
- Fill and Initial Bake: Pour the prepared pumpkin filling into the crust. Loosely cover the edges of the crust with foil to prevent over-browning. Bake in a preheated oven at 400°F (204°C) for 10 minutes.
- Continue Baking: Reduce the oven temperature to 350°F (177°C) and bake for an additional 40 to 45 minutes, or until a knife inserted near the center comes out clean. Remove the foil and let the pie cool on a wire rack.
- Make Decorative Cutouts: Roll out the remaining dough to about 1/8-inch thickness. Using cookie cutters or a knife, cut into desired festive shapes like jack-o’-lantern faces. Place the cutouts on an ungreased baking sheet and bake at 400°F (204°C) for 6 to 8 minutes until golden brown.
- Assemble and Serve: Arrange the baked cutouts over the cooled pie for decoration. Garnish individual servings with a dollop of whipped cream to enhance the flavor and presentation.
Notes
- Using canned pumpkin puree gives the best consistency for the pie filling.
- You can substitute maple flavoring with additional vanilla extract if unavailable.
- Be careful not to overbake the decorative crust cutouts; watch closely as oven temperatures vary.
- Allow the pie to cool completely before adding the pastry cutouts to avoid sogginess.
- Whipped cream can be homemade or store-bought based on preference.
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 320
- Sugar: 22g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
