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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

426.1 calories; protein 5.2g 10% DV; carbohydrates 43.4g 14% DV; fat 28.7g 44% DV; cholesterol 90.6mg 30% DV; sodium 471.3mg 19% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/10/2017
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. Read More
(1)

Most helpful critical review

Rating: 2 stars
11/13/2018
Uh the filling doesn't get baked????? Yuck. A soupy and bacteria-suspicious mess. Read More
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/10/2017
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. Read More
(1)
Rating: 4 stars
11/15/2017
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. Read More
Rating: 2 stars
11/12/2018
Uh the filling doesn't get baked????? Yuck. A soupy and bacteria-suspicious mess. Read More
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Rating: 4 stars
11/17/2017
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. Read More