 | | Directions |
- Cook the ground beef, onion, garlic, salt, and pepper in a large skillet over medium heat. Stir until beef is cooked through and crumbly.
- Stir in ketchup and Worcestershire sauce; cool.
- Unfold 1 piecrust and place on a lightly greased baking sheet.
- Spread mustard evenly over crust.
- Stir 2 cups of cheese into meat mixture and spoon onto the center of the crust, leaving a 2 inch border around the edge.
- Unfold the remaining piecrust and cut a jack-o-lantern face into it.
- Place the cut out crust on top of the meat mixture.
- Crimp all edges of the crust to seal.
- Using cut out pieces of crust, create a "stem" for the top of the pumpkin.
- Whisk together 2 tablespoons of water, egg, and 1 drop of red and yellow food coloring; brush over the entire crust.
- Bake at 425° F for 20 minutes, remove from oven, and brush again with the egg mixture.
- Fill eyes, nose, and mouth with remaining 1/2 cup cheese.
- Bake 5-10 more minutes or until golden brown.
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Prep Time: 35 minutes
Cook Time: 40 minutes
Servings: 8
|  | | Ingredients | | - | | 1 pound ground beef |
| - | | 1 medium onion, chopped |
| - | | 2 cloves garlic, pressed |
| - | | 3/4 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 1/4 cup ketchup |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 1 package (15 ounce) refrigerated pie crust |
| - | | 1 tablespoon mustard |
| - | | 3 cups shredded monterey jack cheese, or cheese of choice |
| - | | 2 tablespoons water |
| - | | 1 large egg |
| - | | red and yellow liquid food coloring |
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