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Cinnamon Toast-Crusted Pumpkin Pie

Rated as 3.5 out of 5 Stars

"We take the classic flavors of cinnamon toast and turn it into a crust in this simple pumpkin pie recipe. Serve with plenty of whipped cream and a sprinkle of cinnamon."
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5 h 15 m servings 426
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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).
  3. Bake in the preheated oven until deep golden brown, 25 to 30 minutes. Cool completely, about 30 minutes.
  4. 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.
  5. 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

Per Serving: 426 calories; 28.7 43.4 5.2 91 471 Full nutrition

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Read all reviews 4
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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 u...

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/...

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 i...