WTF? Really? Yes, this is real. Bacon pumpkin pie is legit! I’m not obsessed with bacon, really!!
So, I didn’t get too crazy with this and it was rather simple. In the future, I might go for a little more of an elaborate pie. This time around though, I was looking to just get the concept down and see how it works. I ended up making 2 medium sized pies and 3 mini pies out of this batch.
First, I bought 1.7 pounds of bacon. I took about 2/5 ths of the
bacon and chopped it up into small pieces and fried it until
crispy. After that was done, I put on a plate with paper towels
to get rid of some of the grease and then put this bacon along
the bottom of a pre made crust.
I then took a basic pumpkin pie filling that I found on the
internet and proceeded to pour the filling in the crust (over
the crispy bacon pieces).
Next, I candied the rest of the bacon. To do this, I take 2 tbs of brown suger per 3 slices of bacon. I put it in a zip loc bag and shake it so that I get it all evenly coated. I then lay the bacon out on a cookie sheet (lined with foil) and I put it in the oven on 375 for about 12 minutes. After that I take out the bacon, flip it over, sprinkle some more brown sugar and cook for another 12 minutes. After it had cooled, I chopped it up into small pieces and set it aside.
After cooking the pumpkin pie until it was almost done, I took it out of the oven and proceeded to add the candied bacon to it. While doing this, I pushed the bacon pieces into the pie a little so that it sunk into the filling somewhat.
Next time I make this I plan to drizzle a really thin layer of pumpkin filling over the top of the candied bacon so that it covers up the bacon a little bit. When you put bacon in the fridge, the fat hardens a little and you can see it. This can be a little unappetizing for the non bacon lover. I didn’t mind seeing it but some people did.
