Jack O Lantern Pie Food

JACK-O'-LANTERN HAND PIES

Steps:

• Heat oven to 350°F.
• Combine first 4 ingredients.
• Split biscuits horizontally in half. Roll out each dough piece to 4-inch round on lightly floured surface.
• Place 8 dough rounds in single layer on baking sheet sprayed with cooking spray; top with 2 Singles pieces and potato mixture, adding about 2 Tbsp. potato mixture to each round. Lightly brush edges of dough with water.
• Use sharp knife to cut jack-o'-lantern faces out of remaining dough rounds; place over topped dough rounds on baking sheet. Press edges together with fork to seal. Make 2 small cuts, about 1/2 inch apart, at top of each pie, then fold under dough at cuts to make pumpkin stems as shown in photo.
• Whisk egg and food colorings until blended; brush onto tops of pies.
• Bake 16 to 18 min. or until pies are puffed and golden brown.

JACK-O'-LANTERN PIE

Steps:

• Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 hour or until slightly thickened (consistency of unbeaten egg whites).
• Add 2 cups of the whipped topping; stir with wire whisk until well blended. Spread into crust.
• Refrigerate 2 hours or until firm. Just before serving, decorate pie with remaining whipped topping, candy corn and licorice to resemble a jack-o'-lantern face. Store leftover pie in refrigerator.

JACK-O'-LANTERN SLOPPY JOE PIE

Steps:

• Preheat oven to 450°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine flour, salsa and chili sauce until blended; stir into skillet. Add corn, chilies and brown sugar. , Transfer to a deep-dish 9-in. pie plate. Unroll crust; place over filling. With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edge. Beat egg and food coloring; brush over crust. , Bake until crust is golden brown and filling is bubbly, 9-11 minutes.

JACK-O'-LANTERN CHEESEBURGER PIE

Steps:

• Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool.
• Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border.
• Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face.
• Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust.
• Bake at 425*F (220*C) for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.

JACK-O'-LANTERN TARTS

Steps:

• On a lightly floured work surface, roll out one disk of dough to a 1/8-inch thickness. Cut out six 6-inch circles. Fit pastry in bottoms of six 3 3/4-inch fluted tart tins. Trim overhanging edges. Place tins on an ungreased baking sheet, and transfer sheet to refrigerator; chill shells until firm, about 30 minutes. Repeat with second disk of dough, lining six more tins.
• Roll out third disk of dough to an 1/8-inch thickness, and cut out twelve 3-inch circles. Place circles on a parchment-lined baking sheet, and transfer to refrigerator. Chill until very firm, about 30 minutes.
• Heat oven to 375 degrees. In a large bowl, whisk together pumpkin puree, eggs, honey, sugar, 1 cup heavy cream, cinnamon, ginger, cloves, and salt. In a small bowl, lightly beat together egg yolk and remaining 2 tablespoons heavy cream. Remove the tart tins from refrigerator, and brush crusts with egg glaze. Divide filling among shells.
• Transfer baking sheet to oven, and bake tarts until edges are golden brown and filling has set, about 30 minutes. Transfer baking sheets to wire racks to cool.
• Remove chilled pastry circles from refrigerator. Using a clean utility knife or a sharp paring knife, cut a jack-o-lantern face into each circle. Chill faces in freezer 15 minutes. Brush faces with remaining egg glaze.
• Transfer baking sheet to oven, and bake faces until golden brown, about 12 minutes. Transfer to a wire rack to cool.
• When pies and faces have cooled, place one face on each tart.

JACK-O-LANTERN SLOPPY JOE PIE (HALLOWEEN RECIPE)

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.
• Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'lantern; flute edges. Beat egg and food coloring; brush over pastry.
• Bake at 450 degrees for 9-11 minutes or until crust is golden brown and filling is bubbly.