Description
This Jack Skellington-Inspired Pumpkin Caramel Pie is a spooky and delicious treat perfect for Halloween or fall gatherings. Featuring a creamy pumpkin filling infused with warm spices, sweetened condensed milk, and swirled with decadent caramel sauce, this pie is encased in a flaky double crust with a creative Jack Skellington face design cut into the top crust. Baked to perfection with a careful two-temperature method, it combines festive presentation with comforting autumn flavors.
Ingredients
Scale
Filling
- 1 15-oz. can pumpkin purée
- 1/4 tsp. salt
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1 14-oz. can sweetened condensed milk
- 2 large eggs
Crust and Topping
- 1 double pie crust (store-bought or homemade)
- 1/2 cup thick caramel sauce
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the pie.
- Prepare Filling: In a medium saucepan over medium-low heat, whisk together pumpkin purée, salt, cinnamon, nutmeg, ginger, and sweetened condensed milk until fully combined. Remove from heat and let cool slightly, then whisk in the eggs thoroughly. Set this filling mixture aside.
- Assemble Pie Base: Unroll one pie crust into an 8-inch pie plate, pressing it evenly into the bottom and sides. Pour the pumpkin filling over the crust evenly. Spoon the caramel sauce on top in dollops and use a spoon or butter knife to gently swirl the caramel with the pumpkin filling to create a marbled effect—do not fully blend.
- Top Crust Decoration: Cover the pie with the second pie crust and trim the edges to fit. Using a toothpick, lightly sketch Jack Skellington’s face onto the top crust and then carefully cut along the lines with a sharp knife, starting with the stitches of the mouth before slicing the full mouth line for easier handling. Crimp the edges of the crust to seal.
- Bake the Pie: Place the pie in the preheated oven and bake for 15 minutes at 425°F. Then reduce the heat to 350°F, cover the pie loosely with aluminum foil to protect Jack’s face and prevent the edges from burning, and bake for an additional 38 to 40 minutes until the filling is set. Remove and allow the pie to cool completely before serving.
Notes
- Use thick caramel sauce for the best marbling effect without sinking into the pumpkin filling.
- Cut the stitches on Jack Skellington’s face before the mouth line for a cleaner design.
- Allow the pie to cool thoroughly after baking to ensure the filling sets properly.
- Store leftover pie covered in the refrigerator and consume within 3-4 days.
- For a homemade crust, use your favorite flaky pie dough recipe or store-bought double crusts for convenience.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 360 kcal
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg