Recipes: Bacon Pumpkin Pie

These days you can find bacon in listed as an ingredient in almost anything and we aren’t just talking about breakfast. In fact we aren’t even talking about savory dishes. We are talking delicious sweet treats with bacon, bacon donuts, bacon ice-cream, bacon toffee, bacon chocolate chip cookies or our personal seasonal favorite, bacon pumpkin pie. Yes, that’s right we are putting bacon and pumpkin in the same dish. The flavor combination is sure to delight your taste buds! So in the spirit of fall and for all you bacon lovers out there, below is a delicious recipe for bacon pumpkin pie.

1/2 cup cubed fresh pumpkin
1 1/2 cups cream cheese, softened
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup half-and-half
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 (10 inch) prepared graham cracker pie crust
16 slices maple-cured bacon

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.

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