Recipes and Cooking Cinnamon Roll Pumpkin Pie 4.5 (27) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 31, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Bake Time: 60 mins Cool Time: 60 mins Chill Time: 2 hrs Total Time: 4 hrs 15 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 11-13 ounce package (8) refrigerated cinnamon rolls with icing 1 15 ounce can pumpkin ½ cup sugar 1 teaspoon ground cinnamon, plus more for sprinkling ½ teaspoon ground ginger ¼ teaspoon ground nutmeg 2 eggs ¾ cup half-and-half Whipped cream (optional) Directions Preheat oven to 375°F. Separate dough into 8 rolls. Reserve icing for another use. 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. 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. 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. Tips 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. Print Nutrition Facts (per serving) 238 Calories 8g Fat 39g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 238 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 54mg 18% Sodium 336mg 15% Total Carbohydrate 39g 14% Total Sugars 23g Protein 5g Vitamin C 2.5mg 13% Calcium 49mg 4% Iron 1.7mg 9% Potassium 160mg 3% Fatty acids, total trans 2g Folate, total 13mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.