Yes it is Bacon… IN the pie. This recipe combines the best from the world of Bacon and Pies.
| Servings | Cook Time |
| 12Servings | 2hours |
| Servings |
| 12Servings |
| Cook Time |
| 2hours |
Ingredients
- 0.5 cup cubed fresh pumpkin
- 1.5 cups cream cheese softened
- 1 cup packed brown sugar
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1 cup half and half
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground cloves
- 2 prepared graham cracker pie crust 10 inch
- 16 slices maple-cured bacon
Servings: Servings
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Ingredients
Servings: Servings
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Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- 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.
- 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.
- 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.
Recipe Notes
This recipe was created by Crawford
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