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.

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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.

It’s still pretty, but I thought it would be jaw-dropping and show-stopping, and it doesn’t quite rise to that level.

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.

I would want those to be more even and matched up… that’s just how my brain works. A few minutes of broiling the pie at the very end of baking helps us solve that quandary, fortunately.

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.

Whereas the coils of crust on top are butter, cinnamon, and sugar, all three. This is a minor difference between prep of the two crusts, but one to be aware of going into it.

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.

As does the extra pie crust in the form of spirals. “Yes, please” to more pastry in our pumpkin pie, especially if it’s brushed with butter and cinnamon-sugar!

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 –>

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 Crust Pumpkin Pie recipe

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 unique, show-stopping, and doesn't scrimp on tastiness either.

Course Dessert

Keyword cinnamon roll crust pumpkin pie, cinnamon roll pumpkin pie, pumpkin pie, pumpkin pie recipe

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

Servings 8

Author Sarah

Ingredients

For crusts:

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

Instructions

For crusts:

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.

For filling:

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.