Cinnamon toast crusted pumpkin pie –Introducing a delightful twist on a classic dessert: the Cinnamon Roll Crust Pumpkin Pie. This indulgent recipe combines the warm flavors of pumpkin pie with the sweet, comforting taste of cinnamon rolls, creating a treat that is sure to impress at any gathering. Whether it’s for Thanksgiving or just a cozy night in, this dessert will bring warmth and joy to your table.
Cinnamon Roll Crust Pumpkin Pie
With its rich pumpkin filling and a delectable cinnamon roll crust, this pie is not just a feast for the taste buds but also a feast for the eyes. The beautiful presentation and the aroma that fills your kitchen while baking make it a must-try.
Ingredients
- 1 package of refrigerated cinnamon rolls
- 1 (15 oz) can of pumpkin puree
- 3/4 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Open the package of cinnamon rolls and unroll each one. Begin layering and pressing them into a 9-inch pie dish to form an even crust. You’ll want to ensure that the base and sides of the dish are fully covered.
- In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, pumpkin pie spice, and salt. Whisk together until the mixture is smooth and well combined.
- Pour the pumpkin filling into the cinnamon roll crust, making sure it is evenly distributed.
- Bake in the preheated oven for 45-55 minutes, or until the filling is set and a toothpick inserted into the center of the pie comes out clean.
- Once done, remove from the oven and allow to cool for at least 30 minutes before serving. This pie is delicious served warm or chilled, and it pairs beautifully with whipped cream on top.
Enjoy this delightful Cinnamon Roll Crust Pumpkin Pie with family and friends, creating memories around the table with each delicious slice.