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There’s just something about fall that brings out the desire for me to make pies. I don’t know why. I just really enjoy it. I was super excited when I saw that you could use cinnamon rolls to make a pie crust! What could be better than the aroma of cinnamon rolls and pumpkin pie coming right out of your kitchen? The crust turned out really well, however, I forgot to put eggs in the pumpkin pie mixture, so the pie part was a fail, so I won’t be posting a picture of my not so pretty pumpkin-pie, haha. Maybe I will try another pie recipe and it won’t be a fail. However, I will show what the crust looks like because it was freaking awesome! Let’s get to it!
Pie Crust Ingredients
Pumpkin Pie Ingredients
Cinnamon Pie Crust
- Preheat oven to 400 Degrees.
- Place the Cinnamon Rolls into a Pie Plate. Mine wasn’t very decorative, but if you’re feeling extra snazzy. I’ll post a link to a few super cute and inexpensive pie plates below.
- Connect the cinnamon rolls until there is no open space in the pie container.
- It’s really as simple as that!
- Blend all of the pie ingredients together, and pour into the pie plate.
- Cover with tin foil, so it doesn’t brown over too much. And let it cook on 400 for fifteen minuets.
- After 15 min. turn it down to 350 degrees and let it cook for another 40-50 min.
- Once it’s finished cooking let it cool for 2 hours.
- Enjoy! Fall is the time for Pumpkin everything!
I hope you all enjoyed this post! Feel free to comment below or share this post with one of the buttons on the side, or below. Have a blessed week!
Lauren S. Watkins
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