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Cinnamon Roll Crust Pumpkin Pie recipe
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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.