Name: Cinnamon Toast-Crusted Pumpkin Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Panko bread crumbs - 1 ¼ cups; White sugar - ½ cup; Ground cinnamon - 1 teaspoon; Sea salt - ¼ teaspoon; Unsalted butter, melted - 5 tablespoons; Pumpkin - 1 (15 ounce) can; Cream cheese, at room temperature - 1 (8 ounce) package; Pumpkin pie spice - 2 teaspoons; Vanilla extract - 1 teaspoon; Ground cinnamon - 1 teaspoon; Sea salt - ½ teaspoon; Heavy whipping cream - 1 cup; White sugar - ½ cup

Ingredients for - Cinnamon Toast-Crusted Pumpkin Pie

1. Panko bread crumbs 1 ¼ cups

2. White sugar ½ cup

3. Ground cinnamon 1 teaspoon

4. Sea salt ¼ teaspoon

5. Unsalted butter, melted 5 tablespoons

6. Pumpkin 1 (15 ounce) can

7. Cream cheese, at room temperature 1 (8 ounce) package

8. Pumpkin pie spice 2 teaspoons

9. Vanilla extract 1 teaspoon

10. Ground cinnamon 1 teaspoon

11. Sea salt ½ teaspoon

12. Heavy whipping cream 1 cup

13. White sugar ½ cup

How to cook deliciously - Cinnamon Toast-Crusted Pumpkin Pie

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Combine bread crumbs, 1/2 cup sugar, cinnamon, and salt in the bowl of a food processor; process for 15 seconds. Pour in melted butter; process until moist crumbs form, about 1 minute. Press into the bottom and up the sides of a 9-inch pie plate (not deep dish).

3 . Stage

Bake in the preheated oven until deep golden brown, 25 to 30 minutes. Cool completely, about 30 minutes.

4 . Stage

Beat pumpkin and cream cheese together in the bowl of a stand mixer until no lumps remain, about 2 minutes. Add pumpkin pie spice, vanilla extract, cinnamon, and salt; stir to combine. Transfer mixture to a bowl.

5 . Stage

Pour cream and 1/2 cup sugar into the bowl of a stand mixer; beat on high until stiff peaks form, 3 to 5 minutes. Fold into pumpkin mixture with a rubber spatula, being careful not to deflate the cream. Pour mixture into the crust; refrigerate until set, 4 hours to overnight.