baked

the ultimate food high

A Pie to Scare You Into the Halloween Spirit

-Anna Weber

Looking to ~kill~ some time? Love Halloween but are ready for the Christmas season?  Try out this recipe for a Nightmare Before Christmas inspired pie.  It’s sure to make even Santa Claus climb back up the chimney.

Jack Skellington Inspired Pumpkin Caramel Pie

landscape-1476745733-delish-jack-skellington-pumpkin-pie-02.jpg

(Source: Delish)

Ingredients:

  • 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
  • 1 double pie crust (store-bought or homemade)
  • 1/2 cups thick caramel sauce

Directions:

  1. Preheat oven to 425 degrees F.
  2. In a medium-sized saucepan over medium-low heat, combine pumpkin purée, salt, spices, and sweetened condensed milk, whisking until combined. Turn off heat, let cool for a minute and whisk in eggs. Set aside.
  3. Unroll one pie crust into the bottom of an 8″ pie plate. Pour pumpkin filling on top. Spoon caramel sauce on top, using the spoon or a butter knife to gently swirl the flavors together, without combining them entirely. (The top should look marbled.)
  4. Cover pie with remaining pie crust, using a knife to trim excess crust from around the edges. Use a toothpick to sketch Jack Skellington’s face, then trace with a sharp knife to cut out the design. (Tip: Cut the stitches before cutting the line of the mouth. It tends to be easier to slice that way.) Crimp the edges of the pie.
  5. Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and cover the top with aluminum foil, so Jack’s face stays skeleton-pale and the edges don’t burn. Bake for another 38 to 40 minutes. Let cool before serving.
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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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