Joe's Incredible Bacon Pumpkin Pie Recipe
Add a photo
1 of 3 Photos

Joe's Incredible Bacon Pumpkin Pie

By: Crawford  
"In the spirit of fall here in the Pacific Northwest, here is a recipe of my friend Joe's own design! He sought to bring bacon to the dessert menu, and hunted for a pie media capable of sustaining a bacon infusion while retaining deliciousness. Pumpkin (perhaps rhubarb) is the only one he could think of. I offer this recipe to all you bacon lovers out there. Remember though, you might steal this recipe to publish it and make dirty millions, but the true bacon lover cares not for cash but only for cholesterol. Enjoy bacon lovers of America!"

Rating: This weblink has been rated 4 times with an average star rating of 3.5 Read Reviews (3)

Rate/Review | 183 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
2 Hrs

Servings  (Help)

Calculate

 

Original Recipe Yield 2 pies
 

Ingredients

  • 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

Directions

  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.

Footnotes

  • I've made this pie for six years running. Some have suggested melting cheese on it and I say 'go for it!' Others pile on the whipped cream - another stellar move. Basically, this is the most versatile pie ever created and will bring guaranteed joy to all save the most incurable skeptics.
  • Editor's Note
  • For advice on cooking with pumpkin, see our article about Baking with Fresh Pumpkin.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 634 | Total Fat: 45.7g | Cholesterol: 118mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2008 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
Triple-dog-dare by ~S~. Awesome idea. I made a few preference changes. Made my own graham... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2007 by STEFANNY 
It was great. The texture of the pie was wonderful. Sometimes the pumpkin is a bit...... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2007 by Sherikas Secret 
I did not care for this recipe! Bacon and pumpkin is not a good combination! TRUST ME! It was... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?