Tuesday, November 29, 2011

Pumpkin Pie with Cinnamon Roll Crust

We LOVED the flavor of the cinnamon swirled through the pie crust.  Even though I don't really eat crust, I ate some of this crust.  I just used a pillsbury crust to make it easy, but you can use your favorite crust.  It looks so pretty on the plate and the crust is so easy to make.
I had a little mishap with my pumpkin pie...  a few bags of chocolate chips fell into it after it was baked.  opps!  Glad it was just us for Thanksgiving.  I just smoothed it best I could, and topped it with whipped cream.  Was thankful for the whipped cream to cover my flaws.  But pumpkin pie does not get much better tasting than this one.  Enjoy!

adapted from:  taste-for-adventure

  • pie crust
  •  1 1/2 tsp. sugar 
  •  2 tsp cinnamon 

Roll out crust, or unroll Pillsbury variety.  Sprinkle the crust with the cinnamon and sugar.  Roll back up, very tightly.  Cut into 1/4" thick circles.  Press into pie plate.  Fill with filling and bake as usual.


adapted from:  allrecipes.com

  • 1 sugar pumpkin or 15 oz. can of pumpkin puree
  •  2 eggs
  • 1 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp. ginger
  • 1 tsp vanilla
  • pinch fresh nutmeg
  • 1 (12 fluid ounce) can evaporated milk

Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel.  Either mash, or puree in small batches in a blender. 
 OR use a 15 ounce can like I did. 
Increase oven temperature to 450 degrees F (230 degrees C.)  In a large bowl, slightly beat eggs.  Add brown sugar, flour, salt, 2 cups of the pumpkin puree, spice, vanilla, and evaporated milk. Stir well after each addition.  Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.  Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

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