With a stunning cinnamon-swirled pie crust on the bottom, and coils of cinnamon-sugar-rippled pie crust on top, this Cinnamon Roll Crust Pumpkin Pie is an unconventional way to elevate classic pumpkin pie this holiday season! It’s very unique, and doesn’t scrimp on tastiness either.
To easily view all of the blog recipes, follow along on Pinterest!
Here’s what I’ll say about this Cinnamon Roll Crust Pumpkin Pie: it turned out differently than I thought, and I almost didn’t share it on the blog, but my S.O. insisted that I do. He raved about it, and said it was one of the best pumpkin pies he’s ever had. So I agreed to present it to you.
However, I was not completely elated with how it turned out! But that has nothing to do with its deliciousness, and more to do with its appearance. I really thought it would be prettier and more beautiful.
Something else to note is that the steps to making this are a little wonky and awkward. This Cinnamon Roll Crust Pumpkin Pie is not hard to make, but it is kinda high-maintenance. That’s probably the best way to say it. A few steps need to happen at particular times as it is baking, and so it is more high-maintenance than regular pumpkin pie.
For example, pumpkin pie filling is very liquidy until it’s about 30+ minutes into baking, so the pie crust spirals cannot be placed on top of the pie until it’s fairly set or they’ll sink.
This is a one-shot step too. You can’t set the spirals in, and decide you want to rearrange them. Where you set them is where they stay. Sooo not a big deal, but something to know about in advance so that you can map out your spiral placement.
Since the coils don’t make it onto the pie until late into baking, they do not have the same opportunity to brown as the bottom pie crust. As a pretty Type A person, it bothers me that the top pie crust spirals aren’t as golden brown as the crust.
Lastly, the bottom crust and the spirals of crust on top are not made exactly the same. The bottom crust is swirled with butter and cinnamon only, no sugar. Adding sugar into that bottom crust would not fare well, melting and sticking, and gooing up the whole thing. That would make a total mess.
In summary, this Cinnamon Roll Crust Pumpkin Pie isn’t hard, but it’s… “particular.” The end result is worth the special steps because the extra tinges of cinnamon and sugar give this pie quite an edge over regular pumpkin pie.
And that’s that. This Cinnamon Roll Crust Pumpkin Pie earned a spot on the blog, and it certainly gives traditional pumpkin pie a run for its money. If you want to amp up classic pie this holiday season, give this one a go, and let me know what you think!
Other ideas if you’re looking for an unconventional pumpkin pie recipe –>
- Amaretto Pumpkin Pie
- Pecan Pumpkin Pie
- Eggnog Pumpkin Pie with Gingersnap Streusel
- Walnut Streusel Pumpkin Pie
- Pumpkin Chess Pie
- Upside Down Pumpkin Cake
Should you find yourself with any leftover pie crust scraps, must make these Pie Crust Cookies!
A few oddball ways to use cinnamon rolls in your baking for a fresh twist –>
- Cinnamon Roll Apple Cobbler
- Cinnamon Roll Pumpkin Cheesecake
- Giant Pumpkin Pecan Caramel Skillet Cinnamon Roll
Cinnamon Roll Crust Pumpkin Pie recipe
- 1 box prepared pie crusts for a 2-crust pie the kind that you unroll (my favorite are Pillsbury, by far), or your favorite pie crust recipe
- 1 tbsp. all-purpose flour
- 2 tbsp. melted butter divided
- 1 tbsp. ground cinnamon divided
- 2 tbsp. granulated sugar
For pie filling:
- 15 oz. can pumpkin puree NOT pumpkin pie filling
- 12 oz. can evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. ginger
- 1/2 tsp. clove
- Follow the box instructions for thawing the pie crusts.
- On a lightly-floured surface, unroll the crusts. Using a rolling pin, roll from 9 inches to about 12 inches diameter.
- Brush both crusts with 1 tablespoon butter each.
- On one crust, evenly sprinkle 2 teaspoons cinnamon. This will be the bottom crust.
- In a small bowl, combine remaining teaspoon of cinnamon, and 2 tablespoons granulated sugar.
- On the remaining crust, evenly sprinkle cinnamon-sugar mixture. This will be the top crust.
- Roll crusts, tightly-coiling, into a log. Note which crust is the cinnamon-only for the bottom of the pie.
- Wrap pie crusts in plastic wrap, and refrigerate for at least 20-30 minutes, or up to 24 hours. No longer than overnight.
- Remove the cinnamon-only crust from the refrigerator, and slice into coins about 1/4 to 1/3-inch thick.
- Arrange the coins in a 9-inch pie plate about 1/2 to 3/4-inch apart. Press and smoosh to form a pie crust, covering the entire bottom and sides of the pie plate.
- Crimp or scallop the edges.
- In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon, pumpkin pie spice, ginger, and clove.
- Pour filling into pie crust.
- Bake at 350 degrees for 35-40 minutes, or until center appears mostly set when slightly jiggled. The pie will not be 'done' at this point, but the top and center will withstand the weight of the pie crust spirals.
- Remove the remaining pie crust from the refrigerator, and slice into coins about 1/4 to 1/3-inch thick.
- Remove pie from oven, arrange the pie crust spirals on top of the pie, covering most of the filling, and return to the oven.
- Bake an additional 10-15 minutes, or until pie filling is set.
- Before removing the pie from the oven, turn the broiler to "high", and broil for 2-3 minutes, or until pie crust spirals on top of the pie are golden. Watch closely because the broiler works quickly!
- Remove to a wire rack to cool completely.
- Cut and serve with whipped cream.
- Store leftovers in the refrigerator for about 5 days.