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Cinnamon Roll Pumpkin Pie
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Cinnamon Roll Pumpkin Pie

Calling all pie lovers! Do you want a delicious pie recipe that has a mix of flavors that reminds you of fall. This Cinnamon Roll Pumpkin Pie is not only an amazing and tasty dessert, but the overall presentation will have your family and friends wanting the recipe. It takes pumpkin pie to a whole new level.
Prep Time15 mins
Cook Time58 mins
Total Time1 hr 13 mins
Course: Dessert
Cuisine: American
Keyword: cinnamon roll pie
Servings: 9
Author: Jill

Ingredients

  • 1 9 in deep dish pie
  • 2 large eggs
  • 1 - 15 oz Can of Pumpkin Puree
  • 1 C evaporated milk
  • 14 ounces sweetened condensed milk
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 2 - 12.4 oz cans of cinnamon rolls

Instructions

  • Preheat oven to 425 degrees and place the pie dish onto a cookie sheet
  • Using a large bowl, whisk together the eggs until whisked
  • Whisk in the pumpkin, evaporated milk, sweetened condensed milk, salt, and spices until combined
  • Pour pie mixture into the pie crust
  • Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean
  • Allow to cool to room temperature before placing into the fridge
  • With the oven still on at 350 degrees, line a cookie sheet with parchment paper
  • Place the cinnamon rolls onto the cookie sheet and bake in the oven for 6-8 minutes or until lightly golden brown and allow to cool
  • Cut the cinnamon rolls in half, removing the bottoms
  • Remove the pie from the fridge and place the cinnamon rolls into the top of the pie
  • Serve with fresh whipped cream and enjoy!