Pumpkin Cookie Pie (Printable Version)
The perfect fall dessert combining cookie dough crust with spiced pumpkin filling and optional chocolate chips. #pumpkinpie #falldessert #cookiecrust #autumnbaking #thanksgiving
# Ingredients:
→ Crust
01 -
1 package (16 oz) refrigerated cookie dough (sugar or snickerdoodle)
→ Filling
02 -
1 can (15 oz) pumpkin puree
03 -
2 large eggs
04 -
1 cup brown sugar
05 -
1 teaspoon cinnamon
06 -
1/2 teaspoon nutmeg
07 -
1 teaspoon vanilla extract
08 -
1/2 cup heavy cream
09 -
1/2 cup chocolate chips (optional)
# Steps:
01 -
Preheat oven to 350°F (175°C). Break cookie dough into small pieces and press evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
02 -
In a separate bowl, combine pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, vanilla extract, and heavy cream. Mix well until smooth and creamy. If desired, fold in chocolate chips.
03 -
Pour the pumpkin filling into the prepared cookie crust, spreading it evenly. Smooth the top with a spatula to ensure an even bake.
04 -
Place the pie in the preheated oven and bake for 45 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Remove from oven and cool for 15 minutes before slicing.
# Notes:
01 -
Cookie dough can be made from scratch for a personalized touch.
02 -
Try adding walnuts or pecans instead of chocolate chips for a different flavor profile.