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Rudolph’s Pork Rind Crusted Pumpkin Pie

Pork Rind Crust Ingredients

pork rind crusted pumpkin pie Rudolphs Pork Rind Crusted Pumpkin Pie

  • 1 bag (2.5 oz.) of Rudolph’s Original Pork Rinds
  • 2 tbs. butter, softened
  • 1⁄4 cup egg

Pumpkin Pie Filling Ingredients

  • ¾ cup brown sugar packed
  • 1 cup sugar
  • ¾ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 2 cup pumpkin
  • 1 ¼ cup evaporated skim milk
  • ¾ cup egg whites whipped
  • 2½ tsp vanilla


Crust: Using a food processor, grind Rudolph’s Original Pork Rinds into a fine powder. Mix in the butter and eggs until you get a doughy consistency. Spread the mixture into a pie pan of your choosing and bake at 450 degrees for 5 minutes.

Filling: Mix the sugars, cinnamon, ginger and nutmeg in a mixing bowl. In a separate mixing bowl combine the pumpkin, milk, egg whites and vanilla. Next mix the contents of the two bowls until you have a moist combination. Pour the mixture into the pie pan. Reduce heat to 375 and bake for 50–60 minutes or until the crust is a golden brown.

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