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Jack-o'-Lantern Sloppy Joe Pie

Jack-o'-Lantern Sloppy Joe Pie

Try a Halloween pot pie made with tasty turkey sausage and topped with easy Pillsbury pie crust.


  • 1 Pillsbury refrigerated pie crust (from 15-ounce box), softened as directed on box
  • 1 1/2 pounds bulk turkey sausage *
  • 1 medium onion, chopped (1/2 cup)
  • 1 cup Green Giant Niblets frozen corn (from 1-pound bag)
  • 1 cup Old El Paso Thick 'n Chunky salsa
  • 1/2 cup chili sauce
  • 2 tablespoons packed brown sugar
  • 1 (4.5 ounce) can Old El Paso chopped green chiles
  • 2 tablespoons chopped fresh cilantro, if desired


  1. Heat oven to 450 degrees F. Remove pie crust from pouch; onto ungreased cookie sheet, unroll crust.
  2. With sharp knife, cut jack-o'-lantern face from crust. If desired, place cutouts on crust to decorate, securing each with small amount of water.
  3. Bake 9 to 11 minutes or until crust is light golden brown.
  4. Meanwhile, in 10-inch nonstick skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink.
  5. Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to medium-low; simmer uncovered 8 to 10 minutes, stirring occasionally, until corn is cooked and sauce is desired consistency.
  6. Stir cilantro into sausage mixture.
  7. Carefully place warm baked pie crust over turkey mixture in skillet.

Prep Time: 50 min | Start to Finish: 50 min | Yield: 4 servings

High Altitude (3500-6500 ft): No change.

* In place of the turkey sausage, use pork sausage. Be sure to drain the cooked sausage before adding the remaining ingredients.

Recipe and photo credit (used with permission): - Bake-Off is a registered trademark of General Mills 2007 and /™ General Mills