Jack-o'-Lantern Pie
This Jack-o'-Lantern Pie transforms the traditional pumpkin pie into a showstopping Halloween centerpiece with a maple-flavored pumpkin filling and playful Jack-o'-Lantern designs on top. Perfect for both festive gatherings and elegant fall dinner parties!
Equipment
- 9-inch Pie Dish
- Pastry Cutter
- Parchment Paper
- Pie weights or dried beans
- Rolling Pin
- Mixing Bowls
Ingredients
For the Crust
- 2½ cups all-purpose flour substitute whole wheat pastry flour for a nuttier flavor
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter cold and cubed (or vegan butter for plant-based option)
- ¼ to ½ cup ice-cold water
- 1 egg for egg wash (substitute 2 tablespoons milk for egg-free option)
For the Maple Pumpkin Filling
- 1 15 oz can pumpkin puree not pumpkin pie filling
- ¾ cup brown sugar packed (coconut sugar works as a less processed alternative)
- ⅓ cup pure maple syrup
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 3 large eggs room temperature
- 1 cup heavy cream or full-fat coconut milk for dairy-free version
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Gradually add ice water, 1 tablespoon at a time, stirring with a fork until the dough just begins to come together. Divide the dough into two portions – one slightly larger (about 60%) for the bottom crust and a smaller portion (about 40%) for the Jack-o'-Lantern face.
- Form each portion into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the larger disk to a 12-inch circle, about ⅛-inch thick. Carefully transfer to a 9-inch pie dish, gently pressing into the bottom and sides.
- Trim the excess, leaving a ½-inch overhang, then fold under and crimp decoratively. Prick the bottom several times with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until the crust is just beginning to color.
- While the crust is baking, whisk together the pumpkin puree, brown sugar, maple syrup, pumpkin pie spice, and salt until well combined.
- In a separate bowl, lightly beat the eggs, then stir them into the pumpkin mixture along with the heavy cream and vanilla extract.
- Roll out the remaining dough to about ⅛-inch thickness. Using paring knives or small cookie cutters, cut out Jack-o'-Lantern facial features – triangular eyes, a nose, and a grinning or spooky mouth.
- Place your cut pieces on a parchment-lined baking sheet and refrigerate them while you pour the filling.
- Pour the maple pumpkin filling into the par-baked crust. Carefully arrange your pre-cut Jack-o'-Lantern features on top of the filling to create a face. For an extra touch, add a small stem-shaped piece at the top of the pie.
- Brush the dough features with egg wash for a golden shine. Cover the crimped edges with a pie shield or aluminum foil to prevent over-browning.
- Bake for 50-55 minutes, or until the filling is just set but still slightly jiggly in the center (it will continue to set as it cools).
- Allow the pie to cool completely for at least 2 hours before slicing and serving.
Notes
For a healthier version, try these swaps:
- Replace half the all-purpose flour with whole wheat pastry flour
- Reduce sugar to ½ cup and increase maple syrup to ½ cup
- Substitute heavy cream with evaporated milk
- Use coconut oil instead of butter for a dairy-free crust
- Add 2 tablespoons of ground flaxseed to the crust for omega-3s Serving suggestions:
- Pair with cinnamon-spiced whipped cream or vanilla ice cream
- Drizzle with warm caramel sauce and a sprinkle of sea salt
- Garnish with maple-candied pepitas for crunch Storage tips:
- Refrigerate for up to 3 days
- Freeze unfilled pie shells for up to 3 months
- For freezing the whole pie, wrap tightly in foil and freeze for up to 1 month; thaw overnight in refrigerator
- Replace half the all-purpose flour with whole wheat pastry flour
- Reduce sugar to ½ cup and increase maple syrup to ½ cup
- Substitute heavy cream with evaporated milk
- Use coconut oil instead of butter for a dairy-free crust
- Add 2 tablespoons of ground flaxseed to the crust for omega-3s Serving suggestions:
- Pair with cinnamon-spiced whipped cream or vanilla ice cream
- Drizzle with warm caramel sauce and a sprinkle of sea salt
- Garnish with maple-candied pepitas for crunch Storage tips:
- Refrigerate for up to 3 days
- Freeze unfilled pie shells for up to 3 months
- For freezing the whole pie, wrap tightly in foil and freeze for up to 1 month; thaw overnight in refrigerator
Nutrition
Calories: 420kcalCarbohydrates: 46gProtein: 6gFat: 24gSaturated Fat: 14gSodium: 320mgFiber: 2gSugar: 24g
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