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Jack-o'-Lantern Pie

 Jack-o'-Lantern Pie
Pumpkin pie does not have to be difficult to make. This recipe has wonderful maple flavor and is sure to be a hit at your fall get-togethers. —Marty Rummel, Trout Lake, Washington
8 ServingsPrep: 10 min. Bake: 50 min. + cooling


  • 3 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 McCormick® Pure Vanilla Extract
  • Pastry for double-crust pie (9 inches)
  • Whipped cream


  • In a large bowl, beat the first 10 ingredients until smooth. Divide
  • pastry in half so that one portion is slightly larger than the
  • other. Roll out larger portion to fit a 9-in. pie plate. Transfer
  • pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate;
  • flute edges. Pour filling into crust.
  • Cover edges loosely with foil. Bake at 400° for 10 minutes.
  • Reduce heat to 350°; bake 40-45 minutes longer or until a knife
  • inserted near the center comes out clean. Remove foil. Cool on a
  • wire rack.
  • Roll remaining pastry to 1/8-in. thickness; cut into desired shapes.

2 of 2

Jack-o'-Lantern Pie (continued)

Directions (continued)

  • Place cutouts on an ungreased baking sheet. Bake at 400° for 6-8
  • minutes or until golden brown. Arrange cutouts over pie. Garnish
  • servings with whipped cream. Yield: 8 servings.