Pumpkin Pie with Cinnamon-Roll Crust
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Ladies and gentlemen, now introducing the dessert of your dreams: pumpkin pie with a cinnamon-roll crust. (The crowd goes wild!) You can achieve rock-star status this holiday—or any day—with our easy-to-assemble pie. We stick with traditional pumpkin custard for the filling, but we go all out with acrust made of cinnamon rolls.
Ingredients
1 recipecinnamon-roll pie crust
One 14-ounce can pumpkin puree
One 14-ounce can evaporated milk
½ cup sugar
1 tablespoon pumpkin-pie spice
½茶匙纯香草精
2 eggs
Whipped cream, for serving
Directions
1. Preheat the oven to 375°F.
2.Make the Crust:Prepare the crust according tothe instructions. Once the pie plate is lined with dough, transfer it to the refrigerator to chill for at least 30 minutes.
4.Make the Filling:In a medium bowl, whisk the pumpkin puree with the evaporated milk, sugar, pumpkin-pie spice, vanilla extract and eggs to combine. Pour the custard into the chilled piecrust.
5.Bake:Place the pie in the oven and bake until the custard is set around the edge but slightly jiggly in the middle, about 50 minutes to 1 hour. If the crust begins to brown too quickly, cover the edge all around with foil.
6.Serve:When the pie is finished baking, cool until it reaches room temperature, at least 1 hour. At this point, the pie can be sliced and served or refrigerated until ready to serve. Use a sharp knife to slice the pie, and serve each piece topped with a generous dollop of whipped cream.
222 calories
10g fat
29g carbs
5g protein
15克糖
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.