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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
- ½ cup cubed fresh pumpkin
- 1 ½ cups cream cheese, softened
- 1 cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup half-and-half
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 2 (10 inch) prepared graham cracker pie crust
- 16 slices maple-cured bacon
Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 597 | |
| % Daily Value * | |
| Total Fat41g | 53% |
| Saturated Fat16g | 80% |
| Cholesterol111mg | 37% |
| Sodium668mg | 29% |
| Total Carbohydrate48g | 17% |
| Dietary Fiber1g | 3% |
| Total Sugars34g | |
| Protein11g | |
| Vitamin C1mg | 4% |
| Calcium81mg | 6% |
| Iron2mg | 11% |
| Potassium237mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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