Bacon Pumpkin Pie
Write a review
Print
Prep Time
30 min
Cook Time
45 min
Total Time
2 hr
Prep Time
30 min
Cook Time
45 min
Total Time
2 hr
Ingredients
  1. 1/2 cup cubed fresh pumpkin
  2. 1 1/2 cups cream cheese, softened
  3. 1 cup packed brown sugar
  4. 3 eggs
  5. 1 teaspoon vanilla extract
  6. 1 cup half-and-half
  7. 1 teaspoon ground cinnamon
  8. 1/2 teaspoon ground ginger
  9. 1/2 teaspoon ground allspice
  10. 1/2 teaspoon ground cloves
  11. 2 (10 inch) prepared graham cracker pie crust
  12. 16 slices maple-cured bacon
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Bring a small pot of salted water to a boil; add the pumpkin and cook until soft enough to easily pierce with a fork, about 10 minutes. Drain.
  3. Mash the cooked pumpkin with a potato masher in your favorite large bowl. Mix the cream cheese and brown sugar with the mashed pumpkin. Whisk in the eggs one at a time. Add the vanilla, half-and-half, cinnamon, ginger, allspice, and cloves; stir until you have a thin batter. The batter should be slightly thinner than pancake batter. Pour the batter into the pie crusts.
  4. Place bacon in a large skillet over medium heat until evenly brown. Trim soft, fatty bits from strips. Press 7 pieces of bacon into the batter of each pie with a fork.
  5. Bake the pies in the preheated oven for 15 minutes. Decrease the heat to 375 degrees F (190 degrees C). Top each pie with 2 pieces of cooked bacon and bake another 30 minutes, or until a knife inserted in the center comes out clean. Allow pies to cool completely before serving.
Bacon-World http://www.bacon-world.com/
Yum

Leave a Reply

Close Menu