It’s the Great Pumpkin Pie 🎃🥧

Who doesn’t love pumpkin pie? It’s such a cozy fall staple and instantly makes me think of Thanksgiving. The warm spices, creamy pumpkin, and delicious aroma perfectly capture everything I love about the season.

Pumpkin pie typically doesn’t have a top crust, but I wanted to put a fun little Halloween twist on this Thanksgiving classic. So, why not turn it into a Jack-O’-Lantern? It’s such a fun way to bring a little “Thanksgiving” to the early fall season!

And of course, I used Libby’s, my favorite!

Ingredients

1 can Libby’s Easy Pumpkin Pie Mix
⅔ cup Carnation Evaporated Milk
2 eggs
Cinnamon, to taste
2 packages/rolls of pie crust

Instructions

Preheat the oven: Follow the instructions on the Libby’s can and preheat your oven to 425°F.
Make the filling: In a medium-sized bowl, mix together the pumpkin pie mix, evaporated milk, eggs, and cinnamon until well combined.
Prepare the bottom crust: Place one pie crust into your pie dish and gently press it into the bottom and sides. Pinch or crimp the edges.
Add the filling: Pour the pumpkin pie filling into the prepared crust.
Create your Jack-O’-Lantern: On a lightly floured surface or sheet of parchment paper, roll out the second pie crust. Using a knife, carefully cut out Jack-O’-Lantern eyes, a nose, and a mouth. Gently transfer the crust to the top of the pie and pinch the edges together to seal.
Bake: Bake at 425°F for 15 minutes.
Reduce the temperature: Lower the oven temperature to 350°F and continue baking for 55–60 minutes, or until the pie is set.
Cool: Allow the pie to cool for 2–3 hours before slicing and serving.

A cozy Thanksgiving classic with a little Halloween fun! 🎃🥧🍂