Using a rolling pin flatten each cinnamon roll. Layer them on top of each other to form a pie crust inside the pie dish. Put it in the freezer for about a half hour.

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Preheat your oven to 450 degrees F.

In a large bowl, whisk together the first 8 ingredients.

Using your whisk, combine the pumpkin, the molasses and the eggs into the sugar spice mixture.

Add the whipping cream whisking just until blended.

Pour the mixture into your frozen Cinnamon Roll Crust.

Place the pie dish on a cookie sheet in the oven. Bake 10 minutes.

At the 10 minute mark, cover the edges with tinfoil and reduce the heat to 325 degrees F. Bake for about 40 minutes or until the center is set.

Allow to cool before slicing.

This pie tastes amazing the next day, so I suggest making it the night before. Cover and refrigerate.

Allow to reach room temperature before serving.