Spiced Pumpkin Pie with Cinnamon Roll Crust

The Best Kind of Kitchen Mistake

I was making breakfast one Sunday. I had a can of pumpkin open. I also had cinnamon rolls ready to bake. A silly idea popped into my head. What if I put them together? I still laugh at that.

That was the start of this pie. It’s why this matters. The best recipes often come from happy accidents. Don’t be afraid to play with your food. What’s the best kitchen mistake you’ve ever made?

Building Your Sweet Crust

First, we make the crust. You’ll need eight refrigerated cinnamon rolls. Flatten each one with a rolling pin. Press them into your pie dish, layer by layer.

Then, pop the whole dish in the freezer. This chills the dough. A cold crust won’t melt in the hot oven. It makes all the difference. I always do this step first.

The Heart of the Pie

Now for the filling. This is my favorite part. You whisk all the spices and sugars together. Doesn’t that smell amazing? It smells like a cozy afternoon.

Then you add the pumpkin, eggs, and cream. Whisk it gently until it’s smooth. *Fun fact: The molasses gives it a deep, warm flavor. It’s like a secret hug for your taste buds.

A Little Oven Magic

Pour your filling into the frozen crust. Bake it hot for just ten minutes. This makes the bottom crust crisp. Then, you turn the heat down low.

Cover the crust edges with foil. This stops them from burning. Let it bake slow and steady. The waiting is the hardest part. Do you like warm pie or cold pie better?

Why Patience is a Secret Ingredient

Let the pie cool completely. I know, it’s tough to wait. But this is the second “why this matters.” The flavors need time to get to know each other. They become best friends overnight.

I always make mine the day before. The next day, it’s perfect. The crust is soft and spiced. The filling is firm and silky. Serve it at room temperature. What dessert does your family ask for every holiday?

Ingredients:

Ingredient	Amount	Notes
Refrigerated Cinnamon Rolls	8 rolls	For the crust
Ground cinnamon	1 teaspoon
Ground allspice	½ teaspoon
Ground cloves	½ teaspoon
Ground ginger	½ teaspoon
Brown sugar	½ cup	Packed
Granulated sugar	½ cup
All purpose flour	2 tablespoons
Salt	½ teaspoon
Solid pack pumpkin	1½ cups
Light molasses	2 tablespoons	Mild
Eggs	3	Room temperature
Heavy cream	1 cup

My Cozy Cinnamon Roll Pumpkin Pie

Hello, dear! It’s Anna. Let’s make a pie that smells like a hug. This one is pure magic. The crust is made from cinnamon rolls. I know, isn’t that clever? My grandson thought it up years ago. I still laugh at that. He wanted cinnamon rolls and pie. So we combined them! The kitchen will smell amazing. You’ll want to sit right by the oven.

This recipe is simpler than it looks. We use handy refrigerated rolls for the crust. The filling is all whisking and pouring. I love recipes like that. You get to stir and dream. Just follow these simple steps with me. We’ll have a beautiful pie before you know it.

• Step 1: First, let’s make our special crust. Take each cinnamon roll. Flatten it with a rolling pin. Layer them in your pie dish like puzzle pieces. Press them together to form one big crust. Pop the whole dish into the freezer for 30 minutes. This chills the dough so it holds our filling.
• Step 2: Now, preheat your oven to 450 degrees. Let’s mix the filling. Grab a big bowl. Whisk your spices, both sugars, flour, and salt together. Doesn’t that spice mix smell wonderful? It reminds me of fall leaves.
• Step 3: Next, whisk in the pumpkin, molasses, and eggs. Go slowly with the eggs. Mix them in one at a time. Then, pour in the heavy cream. Whisk it just until it’s all smooth and lovely. (My hard-learned tip: don’t over-whisk after adding the cream. We want it tender, not bubbly!).
• Step 4: Take your crust from the freezer. Pour your filling right into it. Carefully place the pie dish on a cookie sheet. This catches any drips! Slide it into the hot oven. Bake for just 10 minutes at that high heat.
• Step 5: After 10 minutes, reduce the heat to 325 degrees. Cover the crust edges with foil. This stops them from burning. Now bake for about 40 more minutes. The pie is done when the center is set. It will still have a little jiggle. What’s the trick to knowing if a custard pie is done? Share below!
• Step 6: Let the pie cool completely. This is the hardest part! I promise it’s worth the wait. The flavors get cozy overnight. Just cover it and put it in the fridge. Serve it at room temperature the next day. Slice and enjoy your masterpiece.

Cook Time: About 50 minutes
Total Time: 1 hour 20 minutes (plus chilling)
Yield: 10 slices
Category: Dessert, Pie

Three Fun Twists to Try

Once you master the basic pie, get playful! Here are three of my favorite twists. They make it feel new every time.

• Maple Pecan: Swap the molasses for pure maple syrup. Sprinkle chopped pecans on top before baking.
• Chocolate Swirl: Melt some chocolate chips. Drizzle it over the filling. Use a knife to swirl it gently.
• Ginger Snap: Add a little extra ginger to the filling. Crush ginger snap cookies over the whipped cream when serving.

Which one would you try first? Comment below!

Serving It Up Just Right

This pie is a star all on its own. But I love making a plate pretty. A dollop of fresh whipped cream is a must. A sprinkle of cinnamon on top looks so nice. For a side, a small scoop of vanilla ice cream melts perfectly. Or a few fresh apple slices for a crisp bite.

What to drink? For a cozy evening, a hot cup of spiced chai tea is perfect. For a grown-up treat, a small glass of sweet sherry pairs beautifully. It tastes like holidays. Which would you choose tonight?

Keeping Your Pie Perfect

This pie is even better the next day. The flavors get cozy together overnight. Just cover it and keep it in the fridge.

You can freeze a whole pie, too. Wrap it tightly in plastic first. Then wrap it again in foil. It will keep for a month.

I once forgot to wrap a pie well. It tasted like my freezer smelled! A good wrap keeps flavors fresh. This matters because your hard work deserves to be delicious later.

Thaw it in the fridge before serving. Let it sit on the counter to warm up a bit. A cold pie slice is a sad thing.

You can make the filling a day ahead. Just keep it in a bowl in the fridge. This makes pie day so much easier. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Pie Problems

First, a soggy bottom crust. This happens if the filling is too warm. That’s why we freeze the crust first. A cold crust stays flaky.

Second, the center won’t set. The oven was too hot. Baking low and slow is the secret. I remember rushing a pie once. It was soup in the middle!

Third, the crust edges burn. We fix this with tinfoil shields. Just cover the edges halfway through baking. This simple step saves your pie.

Getting these right builds your confidence. Your kitchen will smell amazing. And the flavor will be just perfect. Which of these problems have you run into before?

Your Pie Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free cinnamon rolls for the crust. Check your pumpkin can label, too.

Q: How far ahead can I make it? A: Make the whole pie two days before. The flavor improves each day.

Q: I don’t have molasses. A: Use pure maple syrup instead. It gives a lovely, gentle sweetness.

Q: Can I make a smaller pie? A: You can halve the recipe. Use a small pie dish. Bake time may be less.

Q: Any extra tips? A: A dollop of whipped cream on top is perfect. *Fun fact: Pumpkin is technically a fruit!* Which tip will you try first?

From My Kitchen to Yours

I hope you love making this special pie. It always makes my house feel like a home. The smell of spices is the best welcome.

I would love to see your creation. Sharing food stories connects us all. It’s like we’re neighbors across the fence.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I can’t wait to see your beautiful pies.

Happy cooking!
—Anna Whitmore.