In this easy pumpkin pie recipe, we take the traditional tastes of cinnamon toast and transform them into a crust. Add plenty of whipped cream and a dash of cinnamon before serving.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 5 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ¼ cups panko bread crumbs
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 5 tablespoons unsalted butter, melted
- 1 (15 ounce) can pumpkin
- 1 (8 ounce) package cream cheese, at room temperature
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 cup heavy whipping cream
- ½ cup white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine bread crumbs, 1/2 cup sugar, cinnamon, and salt in the bowl of a food processor; process for 15 seconds. Pour in melted butter; process until moist crumbs form, about 1 minute. Press into the bottom and up the sides of a 9-inch pie plate (not deep dish).
- Bake in the preheated oven until deep golden brown, 25 to 30 minutes. Cool completely, about 30 minutes.
- Beat pumpkin and cream cheese together in the bowl of a stand mixer until no lumps remain, about 2 minutes. Add pumpkin pie spice, vanilla extract, cinnamon, and salt; stir to combine. Transfer mixture to a bowl.
- Pour cream and 1/2 cup sugar into the bowl of a stand mixer; beat on high until stiff peaks form, 3 to 5 minutes. Fold into pumpkin mixture with a rubber spatula, being careful not to deflate the cream. Pour mixture into the crust; refrigerate until set, 4 hours to overnight.
Nutrition Facts
| Calories | 426 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 18 g |
| Sodium | 471 mg |
| Sugars | 27 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Uh, the filling doesn’t get baked????? Yuck. A soupy, and bacteria-suspicious mess.
My review is for the filling only as I made a graham cracker crust instead of this crust. I made it as written except that I used my usual pumpkin pie spices (1-1/2 t cinnamon, 3/4 t ginger, 3/4 t nutmeg,1/4 t cloves)instead of “pumpkin pie spice” and extra cinnamon. It needs more sugar. I might make again, but I will try 1/2 cup of brown sugar in the pumpkin mix in addition to the sugar in the whipped cream. Nicer flavor than the awful cool whip versions of this pie.
My husband loved it! I thought it could have been better. I think leaving the pumpkin spice out would have been a good idea. I will add orange peel and lemon peel next time. The pumpkin spice is too strong a flavor.
This review is for the filling only. Taste – 5 stars Texture- 3 stars. HOWEVER, this never really “set”.I t was more like heavy pudding texture. The reason I gave it 4 starts was because I used it as a 2nd layer on top of a regular baked pumpkin pie. So the bottom regular baked pie gave it more substance & weight as a whole pie. This filling was like a heavy flavored whip cream layer. Everyone loved it, definitely will be making this 2 layer pumpkin pie .