Pumpkin Cookie Pie
This Pumpkin Cookie Pie combines the best of both worlds! A giant, soft-baked pumpkin cookie forms the crust, filled with a creamy pumpkin pie filling for a delightful fall dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 box (14.3 ounces) refrigerated sugar cookie dough
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Whipped cream, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Press the sugar cookie dough into the bottom and up the sides of a 9-inch pie plate.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, cinnamon, and salt until smooth.
- Pour the pumpkin mixture into the cookie crust.
- Bake for 50-60 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Let cool completely before slicing and serving.
- Top with whipped cream, if desired.
Notes
For a deeper pumpkin flavor, use 1 1/2 teaspoons of pumpkin pie spice. Serve chilled or at room temperature.
Find it online: https://delilita.com/pumpkin-cookie-pie/