Cinnamon Roll Pumpkin Pie

Why stick with a basic pastry crust when you can cook your pumpkin pie in cinnamon roll piecrust? Try this pumpkin pie recipe to upgrade your holiday dessert menu--or to make any dinner more special.

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Cinnamon Roll Pumpkin Pie

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4.5 by 12 people

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  • Makes: 8 servings
  • Serving Size: 1 slice
  • Prep: 15 mins
  • Bake: 1 hr 375°F
  • Cool: 1 hr

Cinnamon Roll Pumpkin Pie

Directions

  1. Preheat oven to 375 degrees F. Separate dough into 8 rolls. Reserve icing for another use.
  2. In well-greased 9-inch pie plate, place 1 roll in center; press with a spoon to stretch. Place remaining rolls around center roll; press to stretch and cover bottom and sides of plate. Press to seal seams of rolls. Line crust with double-thickness of foil. Bake 5 minutes. Remove foil. Press again with spoon to flatten any puffing that occurred during baking. Bake, uncovered, 5 minutes or until center is set.
  3. For filling, in a medium bowl mix pumpkin, sugar, 1 teaspoon cinnamon, ginger, and nutmeg. Add eggs. Mix just until combined. Gradually add half-and-half; mix until combined.
  4. Carefully pour filling into pastry shell. To prevent over-browning, cover edge of the pie with foil. Bake for 50 minutes or until a knife inserted near the center comes out clean. Cool completely on wire rack. Cover and chill after 2 hours. Serve with whipped cream and sprinkle with additional cinnamon.

From the Test Kitchen

For a foolproof no stick crust, line the bottom of the pie plate with parchment paper. Place a sheet of parchment paper under the pie plate, trace around the bottom of the pie plate with a paring knife to make a circle, then place the circle in the bottom of your greased pie plate.

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Nutrition Facts (Cinnamon Roll Pumpkin Pie)

  • Per serving:
  • 238 kcal ,
  • 8 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 54 mg chol. ,
  • 336 mg sodium ,
  • 39 g carb. ,
  • 2 g fiber ,
  • 23 g sugar ,
  • 5 g pro.
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