Pumpkin Bread Pudding Pie

If you were stranded on a dessert island and could only take two things, what would they be?

I’ve always had such a hard time answering that question. I mean, let’s just first rule out people. The point of being stranded on a dessert island is to be alone, not wiping noses or driving carpool, am I right?

Okay, so once we stop feeling guilty for not saying our wonderful children should go with us, we still need to decide. Food? Comfort? Technology?

I would probably be driven mad without my phone. Or a TV.

But, what it all comes down to, for me, is food. I think I could survive if I had a book and some bread and some dessert.

Wait. That’s three things.

Just bread and dessert…I’d get bored. I need a book (or four).

What’s a girl to choose?

This pie could help me with this dilemma.

I love me some bread. Like, we’re super BFFs. I’ve been known to polish off an entire loaf of sourdough all by myself. When I’m planning a meal, the carb is the first thing I think about. Especially at Thanksgiving and Christmas. The rolls are The. Most. Important. Thing.

Well, except for my cornbread stuffing. But, then again, that is 90% cornbread. So…same thing.

I was very, very  excited to try biscuits from Robinhood Meetinghouse. I mean, it’s a perfect fit. These layered cream cheese biscuits are, seriously, some of the BEST biscuits I have ever eaten. They are all natural, with no trans fats, and they are the fluffiest, densest, most pillowy things you’ll ever eat.

The box they sent me had 24 biscuits in it. They come frozen, and all you do is pop them in the oven for 25-30 minutes to bake them up. Can I tell you that the box of 24 biscuits weighed 4lbs? Yeah. They are that good.

I made a bunch for dinner one night, but as usual my eyes were bigger than my stomach. These are some serious biscuits; one goes a long way. What do do with leftover biscuits? Bread pudding immediately came to mind. But, we are in the middle of the #2weeksofpie. How to combine bread pudding into a pie?

I immediately thought of all the Bomb Pies over at Something Swanky. Specifically, the Pumpkin Bomb Pie. Those pies use cookies as the base of the filling. I was using bread, so I needed the filling to be a little sweeter. So I combined her recipes with one I found for Pumpkin Bread pudding and voila! Pumpkin Bread Pudding Pie was born.

This pie is full of pumpkin flavor. It tastes like a pumpkin pie but is denser and chewier, something I love because, well. You know me and my food issues.

I wanted to make a crust from scratch. I did, the first time I made this pie. But the filling didn’t work. So I had to make it again – and the second crust failed. At that point I was too tired to make crust for a third time, so I used a box crust. But you know what? That’s okay. I love a boxed crust, and they are easy, fast, and delish.

You know what else Robinhood Meetinghouse makes?

They make cinnamon rolls. That taste like sugary sweet biscuits. Ohmigod they were so good.

So…if I was stuck on a dessert island, I’d bring a book. And maybe this pie? It has both bread and dessert. Kinda fulfills both requirements, methinks.

Mmmmm….look at all that wonderful carbiness. **Love**

{Want to win some biscuits of your own? Scroll down to enter!}

Pumpkin Bread Pudding Pie

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easy pumpkin bread pudding with a crust

Total Time 3 hours hours

Yield 10 servings

Serving Size 1 serving

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Ingredients

 

• ▢ 1/2 cup brown sugar
• ▢ 2 eggs
• ▢ 1 cup milk
• ▢ 1 cup canned pumpkin
• ▢ 1 tablespoon pumpkin pie spice
• ▢ 1 teaspoon vanilla
• ▢ 1 cup chocolate chips
• ▢ 1 or 2 pie crusts unrolled, or your favorite pie crust recipe
• ▢ 6-7 biscuits cut into chunks, about 5 cups (depending on the size of your pie plate)

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Instructions

• Line a 9 or 9.5” pie plate with pie crust. (My pie plate was 9.5” which is a little too big for the store-bought crust. So I used the second crust to create a design around the edge. I used a 1M tip to cut out circles - using the back end of the tip - to place around the edge of the pie. You could also use a mini cookie cutter. If you are using a 9” pie plate, one crust will work fine.) Place in the refrigerator until ready to fill.
• Place brown sugar, eggs, milk, pumpkin, spice, and vanilla in a large bowl. Whisk until combined. Let sit for 10 minutes.
• Place biscuit chunks and chocolate chips on top of your prepared crust. Pour the filling over the top, using your fingers to work the mixture in between all the chunks of biscuit. Let sit for 30 minutes before baking.
• Preheat oven to 350 degrees. Bake for about 40 minutes, until filling seems set. If the crust seems to brown too quickly, you can cover it with foil.
• Let cool before slicing, store in refrigerator.

Recipe Nutrition

Serving: 1serving | Calories: 312kcal

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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