Cinnamon Toast-Crusted Pumpkin Pie

We take the classic flavors of cinnamon toast and turn it into a crust in this simple pumpkin pie recipe. Serve with plenty of whipped cream and a sprinkle of cinnamon.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 426 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup heavy whipping cream
• 2 teaspoons pumpkin pie spice
• 1 (8 ounce) package cream cheese, at room temperature
• 1 (15 ounce) can pumpkin
• ½ teaspoon sea salt
• ¼ teaspoon sea salt
• 5 tablespoons unsalted butter, melted
• 1 ¼ cups panko bread crumbs

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Combine bread crumbs, 1/2 cup sugar, cinnamon, and salt in the bowl of a food processor; process for 15 seconds. Pour in melted butter; process until moist crumbs form, about 1 minute. Press into the bottom and up the sides of a 9-inch pie plate (not deep dish).

Step 3

Bake in the preheated oven until deep golden brown, 25 to 30 minutes. Cool completely, about 30 minutes.

Step 4

Beat pumpkin and cream cheese together in the bowl of a stand mixer until no lumps remain, about 2 minutes. Add pumpkin pie spice, vanilla extract, cinnamon, and salt; stir to combine. Transfer mixture to a bowl.

Step 5

Pour cream and 1/2 cup sugar into the bowl of a stand mixer; beat on high until stiff peaks form, 3 to 5 minutes. Fold into pumpkin mixture with a rubber spatula, being careful not to deflate the cream. Pour mixture into the crust; refrigerate until set, 4 hours to overnight.