Bacon Pumpkin Pie

Bacon pumpkin pie slice with whipped cream dollop

Add bacon to your pumpkin pie for a Holiday dessert that no one will be able to resist!

1 package Cinnamon Sugar Bacon
1/3 cup plus 1 Tbsp shortening
1 cup all purpose flour
1/4 tsp salt
2-3 Tbsp cold water
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
15 oz. Pure Pumpkin
12 oz. Evaporated Milk

Bacon pumpkin pie slice next to full pie

Cook 4-6 strips of bacon in a 400° oven for 17 minutes. Chop into small pieces and set aside. Turn up your oven to 425°.

Mix together 1 cup flour and salt. Cut in shortening using a pasty blender or by crossing 2 knives until particles are the size of course crumbs. Toss in a small handful of chopped bacon, then sprinkle cold water a little at a time, tossing with fork until all the flour is moistened. Roll pastry out into a even circle large enough to cover your pie plate. Press rolled crust into your pie plate and set aside.

Pie Directions:
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin, remaining chopped bacon and sugar-spice mixture. Gradually stir in evaporated milk.

Pour filling into pie shell.

Bake in 425° oven for 15 minutes. Reduce temperature to 350° and continue baking for an additional 40 to 50 minutes. Cool for 2 hours. Top with whipped cream before serving (optional).

Be sure to refrigerate any left overs… if you have any!

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