Jack Skellington-Inspired Pumpkin Caramel Pie
By Candace Braun Davison
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
10 serving(s)
Total Time:
1 hr 15 mins
Jump to recipeJack Skellington's grin seals the deal on this wicked dessert.
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Ingredients
- 1
15-oz. can pumpkin purée
- 1/4 tsp.
salt
- 1 1/2 tsp.
cinnamon
- 1/2 tsp.
nutmeg
- 1/2 tsp.
ginger
- 1
14-oz. can sweetened condensed milk
- 2
large eggs
- 1
double pie crust (store-bought or homemade)
- 1/2 cup
thick caramel sauce
Directions
- Step 1Preheat oven to 425 degrees F.
- Step 2In a medium-sized saucepan over medium-low heat, combine pumpkin purée, salt, spices, and sweetened condensed milk, whisking until combined. Turn off heat, let cool for a minute and whisk in eggs. Set aside.
- Step 3Unroll one pie crust into the bottom of an 8" pie plate. Pour pumpkin filling on top. Spoon caramel sauce on top, using the spoon or a butter knife to gently swirl the flavors together, without combining them entirely. (The top should look marbled.)
- Step 4Cover pie with remaining pie crust, using a knife to trim excess crust from around the edges. Use a toothpick to sketch Jack Skellington’s face, then trace with a sharp knife to cut out the design. (Tip: Cut the stitches before cutting the line of the mouth. It tends to be easier to slice that way.) Crimp the edges of the pie.
- Step 5Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and cover the top with aluminum foil, so Jack’s face stays skeleton-pale and the edges don’t burn. Bake for another 38 to 40 minutes. Let cool before serving.
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