Jack-O’-Lantern Pumpkin Pie – festive Halloween pumpkin dessert

Halloween isn’t complete without pumpkin pie in my house—especially when it looks as fun and festive as this Jack-O’-Lantern version! I mean, who says pumpkin pie has to be serious and plain? This pie brings the spooky spirit right to your table with a cute carved pumpkin face baked right into the crust. The smell of cinnamon, nutmeg, and sweet pumpkin filling wafting through the kitchen instantly puts me in that cozy fall mood. Plus, it’s a fantastic way to get the kids involved—they love helping cut out the jack-o’-lantern shapes and then proudly showing off their “pie art.” Trust me, this pie is not just tasty but a total crowd-pleaser during the Halloween season!

Quick Facts

• Yield: Serves 8
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Ingredients

For the Main Dish:

• 1 (9-inch) pie crust, homemade or store-bought
• 1 cup pumpkin puree (canned or fresh)
• 3/4 cup sweetened condensed milk
• 2 large eggs
• 1/2 cup brown sugar, packed
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tbsp all-purpose flour (for thickening)

How I Make It

Step 1:

Preheat your oven to 425°F. Roll out your pie crust and press it into a 9-inch pie pan. With a small sharp knife or a pumpkin-shaped cookie cutter, gently cut out a jack-o’-lantern face on a second piece of dough—don’t worry too much about perfection; a little imperfection adds personality!

Step 2:

In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and flour until smooth and well combined. The filling should be thick but pourable.

Step 3:

Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula. Carefully lay the jack-o’-lantern dough cutout over the filling, gently pressing the edges to seal. This helps keep the shape crisp as it bakes.

Step 4:

Place the pie on a baking sheet to catch any spills, then bake for 15 minutes at 425°F. After that, lower the oven temperature to 350°F and bake for another 35 to 40 minutes, or until the filling is set but still slightly jiggly in the center.

Step 5:

Cool the pie on a wire rack for at least 2 hours. This lets the filling fully set and makes slicing neater. If your jack-o’-lantern edges brown too quickly, tent with foil halfway through baking.

Step 6:

Serve with a dollop of whipped cream or a sprinkle of cinnamon sugar for extra fall flair. Watch those smiles when everyone sees your festive creation!

Variations & Tips

• Use fresh pumpkin puree for a more natural texture and flavor — just remember to cook and mash your pumpkin first!
• Add a splash of vanilla extract or maple syrup to the filling for a deeper aroma.
• Try a graham cracker crust for a sweeter, crunchy twist.
• If your dough edges brown too fast, shield them with foil strips halfway through baking.
• Swap condensed milk for evaporated milk and adjust sugar to taste for a less sweet pie.

How I Like to Serve It

This pie is perfect for Halloween parties, family dinners, or a cozy night in with hot apple cider. It pairs wonderfully with a scoop of vanilla ice cream or a side of caramel sauce for those who want to go all out. Kids love it after trick-or-treating—it’s like dessert and decoration all in one!

Notes

• Store leftovers covered in the fridge for up to 3 days; reheating gently in a warm oven helps keep the crust crisp.
• This pie is best enjoyed within a day or two for optimal texture and flavor.

Closing: This Jack-O’-Lantern pumpkin pie is my go-to for adding a dash of festive fun to an all-time fall favorite—it’s simple, delicious, and guaranteed to bring smiles at your Halloween table!