From Taste of Home Simple & Delicious October, 2008. I haven't tried this recipe yet, but plan on making this for Halloween pot-luck I'm going to. Description from Bonnie Hawkins of Elkhorn, Wisconsion: "This is so much fun to do - and kids love it! You'll never have to worry about leftovers. It's even good for adult parties... but you might want to increase the heat level with a hotter salsa or seasonings." Author suggests garnishing with cilantro or parsley for a pumpkin stem. I imagine you could make this pie without cutting out the Jack-O-Lantern face on the pie crust and it would be just fine.

Ingredients

6 serv.

lbs lean ground beef↗1 1⁄2 lbs
cup onion, chopped↗1⁄2 cup
teaspoons all-purpose flour↗2 teaspoons
cup salsa1 cup
cup chili sauce↗1⁄2 cup
cup frozen corn↗1 cup
(4 ounce) can green chilies, chopped↗1
chopped
tablespoon brown sugar↗1 tablespoon
pie pastry, sheet refrigerated pie pastry↗1
egg↗1
orange paste food coloring↗

Step-by-step instructions

1
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.
2
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.
3
Bake at 450 degrees for 9-11 minutes or until crust is golden brown and filling is bubbly.

Source: food.com

Original recipe ↗

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