For an extra layer of flavor, lightly toast the panko breadcrumbs in a dry skillet before processing into the crust. This enhances the nutty notes and adds depth. Be sure to use pumpkin puree, not pumpkin pie filling, for the best control over the spices and sweetness. For a smoother filling, ensure your cream cheese is fully softened before mixing. You can also use a hand mixer if you don't have a stand mixer. Garnish with an extra sprinkle of cinnamon or a dusting of powdered sugar before serving for an elegant touch.
Cinnamon Toast-Crusted Pumpkin Pie
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME5 hrs 15 mins
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SERVING8 People
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VIEWS13
Elevate your pumpkin pie game with a crunchy, nostalgic twist! This recipe transforms the comforting flavors of cinnamon toast into a delectable crust, perfectly complementing the creamy, spiced pumpkin filling. Get ready for a pie that's both familiar and extraordinary.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol91 mg
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Fiber2 g
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Protein5 g
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Saturated Fat18 g
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Sodium471 mg
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Sugar27 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C).
02
Step
1 mins
Prepare the Cinnamon Toast Crust: In a food processor, combine bread crumbs, 1/2 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Process for 15 seconds. Pour in melted butter; process until the mixture forms moist crumbs, about 1 minute.
03
Step
1 mins
Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate (not deep dish).
04
Step
30 mins
Bake the crust in the preheated oven until deep golden brown, 25 to 30 minutes. Let cool completely, about 30 minutes.
05
Step
2 mins
Prepare the Pumpkin Pie Filling: In the bowl of a stand mixer, beat pumpkin puree and cream cheese together until smooth and no lumps remain, about 2 minutes. Add pumpkin pie spice, vanilla extract, 1 teaspoon cinnamon, and 1/2 teaspoon salt; stir to combine. Transfer mixture to a bowl.
06
Step
4 mins
Make the Whipped Cream: Pour heavy whipping cream and 1/2 cup sugar into the bowl of a stand mixer; beat on high speed until stiff peaks form, 3 to 5 minutes.
07
Step
1 mins
Gently fold the whipped cream into the pumpkin mixture using a rubber spatula, being careful not to deflate the cream.
08
Step
4 hrs
Pour the pumpkin mixture into the cooled crust. Refrigerate until set, 4 hours to overnight.
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RECIPE REVIEWS
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Melisa Dooley
Jun 30, 2025I made this for Thanksgiving, and it was a huge hit! Everyone asked for the recipe. I will definitely be making this again.
Kara Krajcik
Jun 28, 2025This recipe is a lifesaver! It's so easy to follow and the results are amazing. My family devoured it in one sitting!
Theron Schmeler
Jun 8, 2025I love that this recipe isn't overly sweet. The spices are perfectly balanced, and the whipped cream adds just the right amount of sweetness.
Sheila Waelchi
Jun 1, 2025The cinnamon toast crust is genius! It adds such a unique texture and flavor that I've never had in a pumpkin pie before.