Jack Skellington Inspired Pumpkin Caramel Pie

Ingredients

Instructions

• Make the crust: combine all of the crust ingredients in a bowl.
• Once you get a crumbly dough, transfer ¾ of the dough into a greased 8-inch pie pan.
• Shape the remaining dough into a disc and refrigerate for 1 hour.
• Poke the bottom crust with a fork and “blind bake” it for 10 minutes at 375F. Once done, place the crust aside and leave the oven hot.

• Make the filling: add the pumpkin puree, cinnamon, nutmeg, ginger, and condensed milk to a saucepot and cook for around 5-8 minutes on medium heat (note: Remove from heat after the first minute and whisk in the eggs). Place aside.
• Make the caramel: add the sweetener to a saucepot and melt over medium heat, making sure it doesn’t burn.
• Add the butter and heat it until just melted.
• Pour the caramel over the pie crust and top with the pumpkin filling.

• Roll the refrigerated dough over the filling and pie pan. Be careful since the crust is very crumbly.
• Carve Jack Skellington’s face using the tip of a knife or toothpick. Then, cut out the eyes and leave the mouth stitches.
• Bake for 15 minutes, then reduce heat to 350F, and continue to bake for another 25-30 minutes.
• Cool pie on a wire rack, slice, and serve.

Tips & Tricks

• When making the caramel sauce, you may notice that the butter and sweetener don’t blend immediately. Once you remove the mixture from the heat and whisk it, it should come together nicely. The caramel sauce should also thicken on its own after a couple of minutes of sitting on the counter.
• Feel free to substitute evaporated milk with equal amount of heavy cream, lactose-free cream, or almond milk.
• For even more fall spirit, top the pie with these mini marzipan pumpkins.