Joe's Incredible Bacon Pumpkin Pie Recipe - Allrecipes.com
Joe's Incredible Bacon Pumpkin Pie Recipe
  • READY IN 2 hr

Joe's Incredible Bacon Pumpkin Pie

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 2 pies Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 45 mins
  • READY IN 2 hrs

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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2008

Triple-dog-dare by ~S~. Awesome idea. I made a few preference changes. Made my own graham crust. Adjusted the recipe to make "9 servings," which made one decently filled 10-inch springform. Used a little more than the full amount of bacon for 9 servings, but cut it into bite-size pieces for managability - glad I did. Used canned pumpkin cuz I had some. Omitted the allspice & clove cuz I don't care for it so much. The rest of the recipe was made as directed - and it is delicious. This particular recipe may not be for you, but it sounds way weirder than it tastes. And pumpkin and bacon absolutely DO go together - there are many, many recipes that support it. Thanks for the recipe - I'm going to do one of these at Thanksgiving! :)

 
Most Helpful Critical Review
Dec 21, 2007

I did not care for this recipe! Bacon and pumpkin is not a good combination! TRUST ME! It was so embarassing to serve this to my new boyfriend.

 

17 Ratings

Nov 23, 2009

Pumpkin does indeed pair well with bacon, and any other pork product you might like to try. Just remember to cut the sweetness and spices, or your pie will taste like dessert with bacon=yuk. We omitted the vanilla extract, ginger, and cloves, and cut the brown sugar to 1/2cup, and half/half to 2/3cup to make pie less jiggly. Added some chopped onion-to your own taste-and a 1/4tsp. nutmeg. My sons ate it all at one sitting. You can subs. shredded cheese for some of the cream cheese called for , maybe 3/4 cup, haven't tried it yet. Thanks Crawford for this versatile and tasty combination!

 
Nov 19, 2007

It was great. The texture of the pie was wonderful. Sometimes the pumpkin is a bit... quivery. (Which, if you love quivery pumpkin pie, this may not be the recipe for you) This was more solid and delicious. Rave reviews. I will make this again!

 
Nov 29, 2010

okay, we just tried it, and it was good!!! (we added cool whip to the top. see below) i followed the recipe exactly (cutting it in half though, for one pie instead of two) except for the pumpkin. i just used 1/4 can of pumpkin instead of cubed pumpkin. we also cut the bacon into bite-sized bits to place in the pie, rather than 7 whole strips. everything else i kept the same, and it turned out yummy. my husband and i both felt it needed to be a bit sweeter though to match the salty bacon. overall the flavor of the pie was more savory, rather than balanced between sweet and savory. we added cool whip to the top and that gave it the right amount of sweetness that it needed before having to tweak the recipe :) overall though, it was good!!! :D very interesting flavor combo and we liked it!

 
Dec 01, 2010

I cheated (a little). I used the canned pumpkin mix and a frozen pie crust. However, I went all out on the bacon! I bought some fresh bacon from my grocer's meat department and chopped it up into small bits. I cooked it for just a few minutes before I sprinkled cinnamon and sugar all over the bacon bits. I cooked them until they were dark and sticky. I sprinkled the "candied bacon" around the outer edge of the pie then baked it. In hindsight I would have cooked the pie somewhat before adding the bacon to make it more of a topping than part of the pie mixture. My family was apprehensive at first but after one bite they were sold!! I'll be doing this again next year!!!

 
Feb 26, 2010

This is great as is. I do at times mix it up a little by adding lots of chipotle powder.

 
Dec 23, 2010

This was interesting and delicious. Definitely worth it to find maple cured bacon, which isn't the most common type you'll find at the grocery. If I make this again I will use half as much bacon, though -- it was a bit overwhelming.

 

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Nutrition

  • Calories
  • 597 kcal
  • 30%
  • Carbohydrates
  • 48 g
  • 15%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 41 g
  • 63%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 668 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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