Jack–o'–Lantern Orange-Pumpkin Pie

 

1

box Pillsbury® refrigerated pie crusts, 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

• 1 Heat oven to 425°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• 2 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.
• 3 Meanwhile, in small bowl, mix topping ingredients. Spread over warm pie. Bake 5 minutes longer. Remove foil from crust. Cool completely, about 1 hour.
• 4 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.