The holidays are rapidly approaching. I typically bake both pumpkin and apple pies for the holidays but I’m always on the lookout for ways to enhance my recipes. I saw these two ideas and just had to give them a try.
Cinnamon Roll Pie Crust
Perfect for apple or pumpkin pie!
- 1 pie crust – homemade or purchased
- 4 tablespoons melted butter
- 2 tablespoons cinnamon
- 1 egg white
- Roll out pie crust as usual for a bottom crust.
- Brush with melted butter, sprinkle with cinnamon.
- Roll up tightly, as you would for cinnamon rolls.
- Cut into 1/4 inch slices.
- Press slices into pie plate. Push pieces together and up sides to seal.
- Brush with egg whites and fill as desired.
- Prepare your pie filling as directed and pour into prepared pie crust. Bake pie as directed. Serve with a big dollop of whipped cream!
Brushing the crust with an egg white helps to seal the crust and keep it crisp. Your other option is to pre-bake the crust before adding the filling. This is for only crumble topped pies. If you are doing a lattice or full crust on the top, you should not pre-bake it as you will need to seal the top and bottom.
When pre-baking a pie crust, first line it with foil or parchment paper and fill it with pie weights, dried beans or rice, or even a jar’s worth of loose change. Bake until the upper ridge just begins to color. Remove the weights and carefully prick the bottom and sides with a fork to prevent air bubbles. Return the pie crust to the oven and continue baking until pale golden. Brush with egg wash, if desired, and bake a few more minutes to create a seal.
Pumpkin Lust Cake
Not a fan of pumpkin pie? Try this delicious “cake” that has a little pumpkin flavor.
- 1 stick melted butter
- 1 cup flour
- 1 cup chopped pecans
- 2 tablespoons sugar
- 1 8 ounce package of softened cream cheese
- 1 cup powdered sugar
- 2 8 ounce containers cool whip
- 2 small packages (3.4 ounces) of Jello Instant Pumpkin Spice Pudding
- 3 cups cold milk
- Nutmeg for sprinkling
- For the crust combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes.
- Let cool completely.
- While the crust is cooling, combine the 2 pudding mixes with the cold milk. Whisk for several minutes and then place it in the refrigerator for at least 5-10 minutes to let it thicken.
- For the first layer, beat the cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread this mixture over the cooled crust.
- For the pumpkin layer spread your thickened pudding over the cream cheese layer.
- Top with the remaining cool whip. Sprinkle with nutmeg. Keep in the refrigerator until ready to serve.
I love the holidays and just can’t wait to get baking. That cinnamon roll crust is definitely going to be on the menu this year.
Image Source: Albertsons