Earlier this month I made a Cinnamon Roll Dutch Apple pie, which was pretty good. So, I thought why not try a Pumpkin Cinnamon Roll Pie.
Basically both pies are your traditional filling, the only difference is the crust is made out of Pillsbury Cinnamon Roll dough.
The first thing to do was to find a good pumpkin pie recipe. While my favorite is Muirhead Pecan Pumpkin Butter pie recipe, I didn’t want to waste good pumpkin butter if the pie came out horrible. So, I decided to just go with a good old fashion Libby’s pumpkin pie recipe.
Now that I had the recipe and ingredients it was time to get started.
I started by making the pie filling according to the recipe on the back of the Libby’s pumpkin can.
After mixing up the filling I moved on to the pie crust. I basically followed the same instructions I had followed for the apple pie recipe. When I made the crust for the apple pie my cinnamon roll dough kind of fell apart so I just rolled all of them into a big ball and then rolled it out to a pie crust. While it worked I think I made the crust too thin that way. So, this time I followed the original instructions to the letter. I rolled each roll individually out about 5″ – 7″ .
Then placed them in the pie crust. I then squeezed them together until there were no gaps. I feel, though, that I maybe should have rolled some of the rolls out some more, because the crust didn’t exactly come up all the way to the edge of the pie pan.
Once I had the curst I filled it and baked as directed by the Libby’s recipe. I was a bit worried though, because when I followed the baking time of the apple pie recipe, the cinnamon roll crust got a little crispy.
After pulling out the pie I thought, “oh no the crust burnt”. At least that’s how it looked on the crust that was along the edge of the pie. However, the crust at the bottom wasn’t burnt at all. If anything it was a little mushy, almost like it wasn’t quite cooked, but it maybe due to the fact that the pumpkin pie is more creamy and moist. Or that the pie was still warm when I sampled it and hadn’t cooled and solidified completely.
My students happened to be having a holiday pot luck, so I took the pie to them to test. They said they liked it. And while it came out okay, I’m not sure I really care for the cinnamon roll crust on a pumpkin pie. However you can be the judge and try it for yourself.
- 3/4 cup granulated sugar
- 1 tablespoon Pumpkin Pie Spice
- 2 large eggs
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) Evaporated Milk
- 1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
- Beat eggs in large bowl.
- Stir in pumpkin and sugar and spice mixture.
- Gradually stir in evaporated milk.
- Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.
- In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.
- Pour the filling into the crust.
- Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.