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Joe's Incredible Bacon Pumpkin Pie

Joe's Incredible Bacon Pumpkin Pie

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Crawford

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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 41 g
  • 63%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

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.
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Reviews

SunnyByrd
25
10/30/2008

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! :)

Nani
14
11/23/2009

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!

STEFANNY
13
11/19/2007

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!