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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.