Jack–o'–Lantern Orange-Pumpkin Pie

Ingredients

• 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
• 2  eggs beaten
• 12 oz evaporated milk canned
• 3 drops orange food coloring 
• 2 teaspoons orange juice concentrate frozen thawed
• 2 teaspoons orange zest grated
• 1.5 teaspoons pumpkin pie spice 
• 1 box pie crust dough refrigerated softened
• 0.5 teaspoon salt 
• 2 tablespoons semi chocolate chips 
• 0.8 cup cream sour
• 0.8 cup sugar 
• 2 tablespoons sugar 
• 1.5 teaspoons whipping cream 

Equipment

• bowl
• oven
• knife
• aluminum foil
• ziploc bags
• microwave

Directions

1. Heat oven to 425F.
2. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
3. Cover crust edge with 2- to 3-inch wide strips of foil to prevent excessive browning. In large bowl, mix filling ingredients.
4. Pour into crust-lined pie plate.
5. Bake 15 minutes. Reduce oven temperature to 350F; bake about 40 minutes or until knife inserted near center comes out clean; remove foil. Cool 10 minutes.
6. Meanwhile, in small bowl, mix topping ingredients.
7. Spread over warm pie.
8. Bake 5 minutes longer.
9. Remove foil from crust. Cool completely, about 1 hour.
10. 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.
11. 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.