- Crust:
- 1 1/4 cups panko bread crumbs
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 5 tablespoons unsalted butter, melted
- Filling:
- 1 (15 ounce) can pumpkin
- 1 (8 ounce) package cream cheese, at room temperature
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup heavy whipping cream
- 1/2 cup white sugar
- Preheat oven to 350 degrees F (175 degrees C).
- 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).
- Bake in the preheated oven until deep golden brown, 25 to 30 minutes. Cool completely, about 30 minutes.
- 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.
- 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.
04/02/2018
recipepes.com
Cinnamon Toast-Crusted Pumpkin Pie, recipe
PT15M
PT1H
5
455 calories