HALLOWEEN CHILI PIE

While searching for something fun to make for dinner on Halloween, I stumbled upon this recipe for Jack-o'-Lantern Sloppy Joe Pie.  The recipe is completely free of dairy and soy protein as is - what could be better?  Rather than using the turkey sausage that the recipe calls for, I decided to add in Publix's GreenWise Market chicken sausage.  Delicious!

The "pumpkin pie" ended up being really tasty.  I've never had a sloppy joe before (gasp!), but this recipe reminded me of chili.  It was a perfect combination of sweet and make-your-nose-run spicy.    I definitely plan on making this again in the future.

HALLOWEEN CHILI PIE

1 Pillsbury refrigerated pie crust
1.5 lb bulk sausage (I used chicken)
1/2 cup onion, chopped
1 cup frozen corn
1 cup chunky salsa (I used Publix mild thick&chunky)
1/2 cup chili sauce
2 T brown sugar
1 can (4.5 oz) chopped green chiles

To make chili:
In a large nonstick skillet, cook sausage and onion over medium-high heat until sausage is no longer pink and onions are clear.  Stir in corn, salsa, chili sauce, brown sugar, and green chiles. ** Simmer uncovered on medium-low heat until sauce reaches desired consistency (about 10 minutes). 

To make pumpkin pie crust topper:
Heat oven to 450 degrees.  Let pie crust sit for 15 minutes unrefrigerated; then unroll crust onto a foiled cookie sheet.  Cut your pumpkin face using a sharp knife.  To add a stem to the pumpkin, secure crust piece with a small amount of water.

**Once you add all of your ingredients to the skillet, pop the crust into the oven.  Bake for 9-11 minutes until the crust is light golden brown.  Remove from the oven, and place onto chili mixture into skillet.  Serve!