Kitchen Vixen: Babes Making Pumpkin Pie (with Bacon)

By Kitchen Vixen, Eliza Glaister

In honor of this upcoming holiday season, Vixely’s Kitchen Vixen put together one of her favorite Thanksgiving recipes Maple Bacon Pumpkin Pie. Check out the recipe below and you can also be that fist pumpkin babe serving pie with a side of bacon in three easy steps! Happy Thanksgiving!

 

  • 1 1/4 oz. tin of pumpkin pie mix
  • 3/4 cups of condensed milk
  • 1/4 cup of maple syrup
  • 2 eggs
  • 6-8 pieces of bacon
  • 1 ready-made pie crust

1. Make the bacon. Set the oven to 400 degrees and place bacon on a sheet tray with tin foil or parchment paper.  place in oven and watch it carefully as bacon will burn quickly.  Once it starts to crisp begin basting it with Maple syrup with a pastry brush continue to do this until the bacon is perfectly crispy and glazed.  Remove it from the foil as it will stick when it cools and set aside.

2. Now the pumpkin pie, follow the instructions on the back of the already made pumpkin pie mix;  which is whisk eggs and mix the condensed milk with the filling.  pour it into the pie crust. lower the oven to 350 and cook for 50-60 minutes or until a knife inserted into the center comes out clean. Allow the pie to cool at room temperature.

3. Last but not least place the maple bacon either crumbled or you can get fancy and make a design with it.  Serve and enjoy!!!

 

About Eliza Glaister

Eliza grew up as the younger sister to Vixely's own Lara Glaister. Throughout her life, Eliza has always had a passion for cooking and entertaining, as well as being knowledgeable about food and its origin. She enjoys throwing lavish parties and dressing to the nines, as well as being in the outdoors tending to her small vegetable garden in Millbrook, NY. While Studying Art history at Savannah College of Art and Design she began her journey into the culinary world by creating a catering company for the many student-run galleries, as well as having countless dinner parties for her friends. Post-grad, she moved back to NYC to find herself working as a set designer and food stylist for Follow Productions. In 2011, she began as a student at the French Culinary Institute where her passion became her profession. Now, she is a line cook at a wonderful and award-winning restaurant in the East Village, as well as a contributor to Vixely as Kitchen Vixen. Her "mostly" health-conscious meals as well as her advice show readers how to entertain like a pro and eat like a queen.

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