Ingredients

The following ingredients have 4 Servings
  • 1 9 in deep dish pie
  • 2 large eggs
  • 1 - 15 oz Can of Pumpkin Puree
  • 1 C evaporated milk
  • 14 ounces sweetened condensed milk
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 2 - 12.4 oz cans of cinnamon rolls

Instruction

  • Preheat oven to 425 degrees and place the pie dish onto a cookie sheet
  • Using a large bowl, whisk together the eggs until whisked
  • Whisk in the pumpkin, evaporated milk, sweetened condensed milk, salt, and spices until combined
  • Pour pie mixture into the pie crust
  • Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean
  • Allow to cool to room temperature before placing into the fridge
  • With the oven still on at 350 degrees, line a cookie sheet with parchment paper
  • Place the cinnamon rolls onto the cookie sheet and bake in the oven for 6-8 minutes or until lightly golden brown and allow to cool
  • Cut the cinnamon rolls in half, removing the bottoms
  • Remove the pie from the fridge and place the cinnamon rolls into the top of the pie
  • Serve with fresh whipped cream and enjoy!