Pumpkin Caramel Skellington Pie
A spooky-yet-delicious Halloween pie with a pumpkin and caramel swirl filling, topped with a skeleton face crust.
- Prep20 min
- Cook55 min
- Total1h 15m
- DifficultyMedium
- Servings10
This Halloween, serve a pie that's as fun to look at as it is to eat. The creamy pumpkin filling gets a sweet caramel swirl, and the top crust is cut into Jack Skellington's iconic face.
It's a showstopper that tastes like fall, and the kids (and kids at heart) will love it. Plus, the swirl technique is easier than you think.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat oven to 425°F.
- In a medium saucepan over medium-low heat, whisk together pumpkin purée, salt, cinnamon, nutmeg, ginger, and sweetened condensed milk until smooth. Remove from heat, let cool 1 minute, then whisk in the eggs. Set aside.
- Roll out one pie crust and press it into the bottom of an 8-inch pie plate. Pour the pumpkin filling over the crust.
- Spoon the caramel sauce over the filling. Using a butter knife or the back of a spoon, gently swirl the caramel into the pumpkin to create a marbled effect, but do not mix completely.
- Place the second crust on top. Trim the excess dough from the edges and crimp the rim to seal.
- Use a toothpick to sketch Jack Skellington's face on the top crust: two large eyes and a stitched mouth. Then, with a sharp knife, cut along the lines to remove the dough where the face will show. (Tip: cut the stitches first, then the mouth line—it's easier.)
- Bake the pie for 15 minutes. Reduce oven temperature to 350°F, cover the top loosely with aluminum foil (to prevent the exposed filling from browning), and bake for another 38 to 40 minutes.
- Let the pie cool completely before slicing and serving.
💡 Tips
- Make sure the caramel sauce is thick so it doesn't sink completely into the filling.
- If the top crust browns too fast, tent with foil earlier.
- Let the pie cool thoroughly; the filling sets as it cools.
Inspired by a recipe from Delish