Some say it might be obligatory, it being Thanksgiving and all. Either way, here it comes: my pumpkin pie post.
Recently, I’ve been pinning the heck out of things on Pinterest. (I’m on there as Foodie Interrupted – follow me and you will see proof of my obsession.) I kinda feel like I’m a serial re-pinner. I oogle over peoples boards of food dishes and fun crafty projects and re-pin away. I do this, of course, because I will make every single one of those dishes and crafts one day. I swear. No, really… Well, one of the things I pinned recently was a cinnamon roll pie crust. With this pie heavy holiday upon us, I thought this was a perfect fit, so I went for it. I also needed something to take to the in-laws and who better to experiment on? (Besides, I was asked to bring the pumpkin pie.) My crust didn’t look as pretty as the original one I pinned over at Pinterest, but I was still very happy with it. Here’s a pic of the cinnamony goodness:
The cinnamon roll crust only goes to the top edge of the pie plate so I decided to get all fancy and make a nice leaf crust around the top. You don’t have to do this at all but I thought it looked better and there may be some crust lovers in the crowd that this move would please. Please note that I sort of did the fancy schmancy leaf thing as an afterthought, so when you read my directions for adding it – BE CAREFUL!
I have not actually made pumpkin pie in a few years, somebody else is usually in charge of that! I generally don’t have a set in stone recipe, either. I know, who doesn’t have a pumpkin pie recipe, right? Well, this girl doesn’t. I contemplated doing something different with the pie filling but since I had already done the cinnamon roll crust, I didn’t want to mess too much with the filling. Sometimes, less is more. I was already sweating bullets debating whether or not to add more cinnamon to the filling with the given crust and concerned about serving a ‘cinnamon pie with a hint of pumpkin’ to my in-law family. Well, what I ended up making worked, it was a good pie. Foodie Jr. and Baby Foodie woofed this pie down. Baby Foodie even screamed at his big brother to share more. Brothers fighting over pie, who woulda thunk it?
This could be one of the worst iphone food pics in the history of the world.
CINNAMON ROLL PUMPKIN PIE
1 9-inch pie shell, pre-made or homemade is fine
1 TBS Butter, melted
Cinnamon, enough to sprinkle all over single pie crust
15 oz. of Pumpkin (canned or fresh – I used canned Organic)
1 Cup Evaporated Milk
1/2 Cup Whole Milk
3/4 Cup Dark Brown Sugar
1/4 Tsp Salt
1/2 Tsp (scant) Cinnamon
1/4 Tsp Ground Ginger
1/4 Tsp Ground Nutmeg
1/8 Tsp Ground Clove
1. Preheat Oven to 400 degrees.
2. Place pie crust on a lightly floured surface and brush with melted butter. Sprinkle cinnamon all over the entire crust – as if you were making cinnamon rolls.
3. Tightly roll the pie crust up and cut into 1/2 inch segments. Line a 9 inch pie plate with the cinnamon rolls by placing them flat side down and pressing them into the dish, all the way to the edge.
4. For the pie, place all remaining ingredients in a large mixing bowl and blend together very well – I used a hand held egg beater and it worked great.
5. Pour the pumpkin mixture into your pie shell and bake in the oven for about 40-45 minutes (ovens will vary.)
6. Remove pie and cool before serving.
NOTE: If you wish to make the additional leaf crust: Use any extra pie crust you have and cut leaves out (I used the Wilton cut-outs.) Keep them refrigerated and then dip them in an egg wash and add to the edge of your pie, the last 10-15 minutes of cooking.