Jack-O-Lantern Pot Pie Recipe

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.