1 1/4 lb. Jennie-O lean ground turkey, 93% fat free
1/2 large yellow onion, chopped
3 garlic cloves, minced
1 tsp. salt
1 tsp. fresh cracked pepper
1/4 c. Ketchup
2 tsp. Worcestershire sauce
1 (15 oz.) pkg. refrigerated pie crust
1 Tbs. mustard
2 c. shredded Monterey Jack cheese, divided
2 Tbs. water
Red and yellow food coloring
Preheat the oven to 425 degrees. In a large pan on medium heat, cook the first 5 ingredients for about 3-5 minutes until the ground turkey is no longer pink and the onions are slightly translucent. Drain the meat mixture and place in a medium size bowl. Add the ketchup and Worcestershire sauce and stir together. Add 1 cup of cheese to the mixture and stir together.
Lay the first pie crust out on a slightly greased baking sheet. Spread the mustard out covering the pie crust in a thin layer. Place the meat mixture in the center of the bottom pie crust and spread out, leaving 1-2 inches along the edges. Unroll the top pie crust and cut out your Jack-O'-Lantern face, saving the scraps. Place the face pie crust on top. Pinch the edges together, and then fold under so the seams are together and tucked under the pie. With the scrap pie crust, form a stem and press on to the top.
In a small bowl, mix the water, egg and 1 drop each of yellow and red food coloring together. Use a pastry brush and brush the top of the pumpkin with the egg wash. Bake in the oven for 20 minutes. After the 20 minutes, fill the eye spaces, nose and mouth with the remaining shredded cheese, tucking the loose ends in so that when the cheese melts it goes in to the holes you made and not on top of the crust. Bake for another 3-5 minutes just to melt the cheese.