Joe's Incredible Bacon Pumpkin Pie

Joe's Incredible Bacon Pumpkin Pie

Crawford 0

"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!"


2 h servings 597 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 41 g
  • 63%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  • Notes
  • 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.
  • profile image

Your rating



  1. 18 Ratings


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...

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. W...

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 a...

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 pumpki...

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 int...

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.

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 bac...

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

Really wonderful. I did not use All Spice (only because I am so not a fan) and I would crisp up Bacon for the top and add when completely done cooking pie. They get too dark for my taste/liking.