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Cinnamon Toast-Crusted Pumpkin Pie
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
315 minutes
Transform cinnamon toast flavors into a delightful Thanksgiving pumpkin pie that will impress any dinner party.
Ingredients:
  • 1.25 cups panko bread crumbs
  • 0.5 cup white sugar
  • 0.25 teaspoon sea salt
  • 5 tablespoons unsalted butter, melted
  • 1 (15 ounce) can pumpkin
  • 1 (8 ounce) package cream cheese, at room temperature
  • 2 teaspoons pumpkin pie spice
  • 0.5 teaspoon sea salt
  • 1 cup heavy whipping cream
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • In the bowl of a food processor, blend bread crumbs, 1/2 cup sugar, cinnamon, and salt for 15 seconds. Add melted butter and process until you have moist crumbs, about 1 minute. Firmly press the mixture into a 9-inch pie plate (not deep dish), covering the bottom and sides evenly.
  • Bake in the oven until beautifully golden, 25 to 30 minutes. Allow to cool completely for about 30 minutes.
  • In the bowl of a stand mixer, mix pumpkin and cream cheese until smooth, about 2 minutes. Stir in pumpkin pie spice, vanilla extract, cinnamon, and salt until well combined. Transfer mixture to a separate bowl.
  • In the bowl of a stand mixer, combine cream and 1/2 cup sugar. Beat on high speed until stiff peaks form, approximately 3 to 5 minutes. Gently fold this whipped cream into the pumpkin mixture using a rubber spatula, being careful to maintain the airiness. Pour the combined mixture into the crust and refrigerate until set, for at least 4 hours, preferably overnight.

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