- 20 mins
- 55 mins
Ingredients
- 1 Pillsbury® refrigerated pie crust
- 1 tablespoon unsalted butter, melted
- 2 teaspoons ground cinnamon
- 1 large egg white plus 1 teaspoon water, beaten
- Pumpkin Pie Filling
- 1 1/2 c pumpkin (canned or fresh cooked & cooled)
- 1 2/3 c milk or 370 ml Carnation evaporated
- 2 eggs slightly beaten
- 2/3 c flour
- 1/8 tsp salt1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ginger
Preparation
Step 1
1 Preheat oven according to directions for the pie you choose to make. Unroll pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
2 Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with egg white/water mixture.
3 Prepare your pie filling as directed and pour into prepared pie crust. Bake pie as directed; let cool on a cooling rack, and serve.
-or-
3. Blend all pumpkin pie filling ingredients. Pour into the shell. Bake @ 425F for 10 minutes. Reduce oven heat to 325F for 35 minutes. Insert clean knife into center. If clean when removed, you pie is finished. :)