Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4
cup sugar
1 1/2
teaspoons pumpkin pie spice
1/2
teaspoon salt
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (12 oz) evaporated milk
2
teaspoons grated orange peel
2
eggs, beaten
3/4
cup sour cream
2
tablespoons sugar
2
teaspoons frozen orange juice concentrate, thawed
3
drops orange gel food color
2
tablespoons semisweet chocolate chips
1 1/2
teaspoons whipping cream
Preparation
Heat oven to 425°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
Cover crust edge with 2- to 3-inch wide strips of foil to prevent excessive browning. In large bowl, mix filling ingredients. Pour into crust-lined pie plate. Bake 15 minutes. Reduce oven temperature to 350°F; bake about 40 minutes or until knife inserted near center comes out clean; remove foil. Cool 10 minutes.
Meanwhile, in small bowl, mix topping ingredients. Spread over warm pie. Bake 5 minutes longer. Remove foil from crust. Cool completely, about 1 hour.
In small resealable freezer plastic bag, place drizzle ingredients; seal bag. Microwave on Medium (50%) about 10 seconds or until softened. Gently squeeze bag until mixture is smooth. If necessary, continue to microwave at 10-second intervals. Cut off tiny corner of bag. Squeeze bag over top of pie to draw a jack-o’-lantern face. Cover and refrigerate any remaining pie.
