Ingredients
The following ingredients have 9 Servings
- 8 " pie pan – 1 8ct. tube of Cinnamon Rolls
- 9 " pie pan or larger – 2 tubes of Cinnamon Rolls
- 1 teaspoon of ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1/2 cup of packed brown sugar
- ½ cup of sugar
- 2 tablespoons of all purpose flour
- ½ teaspoon of salt
- 1½ cups of canned solid pack pumpkin
- 2 tablespoons light molasses (mild)
- 3 large eggs (room temperature)
- 1 cup of whipping cream
Instruction
- Using a rolling pin flatten each cinnamon roll. Layer them on top of each other to form a pie crust inside the pie dish. Put it in the freezer for about a half hour.
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- Preheat your oven to 450 degrees F.
- In a large bowl, whisk together the first 8 ingredients.
- Using your whisk, combine the pumpkin, the molasses and the eggs into the sugar spice mixture.
- Add the whipping cream whisking just until blended.
- Pour the mixture into your frozen Cinnamon Roll Crust.
- Place the pie dish on a cookie sheet in the oven. Bake 10 minutes.
- At the 10 minute mark, cover the edges with tinfoil and reduce the heat to 325 degrees F. Bake for about 40 minutes or until the center is set.
- Allow to cool before slicing.
- This pie tastes amazing the next day, so I suggest making it the night before. Cover and refrigerate.
- Allow to reach room temperature before serving.
