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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
  • Total Time
    Prep: 10 min. Bake: 1 hour + cooling
  • Makes
    8 servings


  • 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
  • Pastry for double-crust pie
  • Whipped cream


  • In a large bowl, beat the first 10 ingredients until smooth. Divide dough in half so that 1 portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust 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 in the center comes out clean. Remove foil. Cool on a wire rack.
  • Roll remaining dough to 1/8-in. thickness; cut into desired shapes. 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.
Nutrition Facts
1 piece: 412 calories, 21g fat (13g saturated fat), 125mg cholesterol, 439mg sodium, 48g carbohydrate (23g sugars, 2g fiber), 8g protein.
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  • Debbie 1
    Oct 8, 2013

    LOVE Pumpkin Pie for any season! This is something my daughter could do. The cutouts are sooo cute!