Pumpkin Pie Cinnamon Rolls Recipes

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CINNAMON PUMPKIN PIE



Cinnamon Pumpkin Pie image

This cinnamon pie recipe is a breeze to make. My daughter, Jessica, claims this is the best pumpkin pie she's ever eaten! -Jacqueline Deibert, Klingerstown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

Dough for single-crust pie
1 cup sugar
4 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 cup 2% milk
Whipped cream, optional

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a small bowl, combine sugar, cornstarch, salt and cinnamon. In a large bowl, combine eggs, pumpkin and sugar mixture. Gradually stir in milk. Pour into crust. , Bake for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 326 calories, Fat 13g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 337mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

KELSANDRA'S PUMPKIN CINNAMON ROLLS



Kelsandra's Pumpkin Cinnamon Rolls image

I made these up for a friend who loves pumpkin. I looked at a few pumpkin pie recipes and tried to include some of the same ingredients. Here is the delicious result.

Provided by dpht3

Categories     Bread     Yeast Bread Recipes

Time 1h50m

Yield 12

Number Of Ingredients 17

¼ cup warm water (100 degrees F/38 degrees C)
1 (.25 ounce) package active dry yeast
1 (5 ounce) can evaporated milk
¾ cup white sugar
1 (15 ounce) can pumpkin
3 tablespoons olive oil
1 egg, beaten
2 teaspoons pumpkin pie spice
5 cups all-purpose flour, or more if needed
¼ cup melted butter
1 ¼ cups brown sugar, packed
2 tablespoons pumpkin pie spice
½ teaspoon vanilla extract
1 (3 ounce) package cream cheese, softened
2 tablespoons butter, melted
1 cup confectioners' sugar
¼ cup milk

Steps:

  • Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. Allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. Stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined. Mix in 2 teaspoons of pumpkin pie spice, then add about 5 cups of flour, or as needed to make a stiff dough. Turn the dough out onto a floured work surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. Brush the dough with 1/4 cup melted butter. Mix the brown sugar with 2 tablespoons of pumpkin pie spice in a small bowl, and sprinkle the mixture evenly over the dough. Roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. Lay the rolls into the prepared baking dish.
  • Bake in the preheated oven until lightly golden brown, 30 to 40 minutes.
  • While the rolls are baking, mix vanilla extract, cream cheese, 2 tablespoons of melted butter, confectioners' sugar, and milk together to make a glaze. Spread the glaze over the rolls as soon as they come out of the oven.

Nutrition Facts : Calories 513.7 calories, Carbohydrate 90.7 g, Cholesterol 42.3 mg, Fat 13.8 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 6.6 g, Sodium 176.4 mg, Sugar 47.8 g

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