Description
A simple recipe for a dessert combining pumpkin pie filling with a cookie crust.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1 (14 ounce) can sweetened condensed milk
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
- In a medium bowl, whisk together the flour, brown sugar, baking soda, and salt for the crust.
- Cut in the softened butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom and up the sides of the prepared pie plate. Bake the crust for 10 minutes. Remove from the oven.
- In a separate large bowl, beat together the pumpkin puree, granulated sugar, egg, and vanilla extract until smooth.
- Stir in the pumpkin pie spice, cinnamon, and sweetened condensed milk until fully combined.
- Pour the pumpkin filling into the pre-baked cookie crust.
- Bake for 45 to 50 minutes, or until a knife inserted near the center comes out clean.
- Cool completely on a wire rack before slicing and serving.
Notes
- You can top the pie with whipped cream before serving.
- For a stronger spice flavor, increase the pumpkin pie spice to 1 1/2 teaspoons.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 50
Keywords: pumpkin, cookie crust, pie, dessert, fall baking, sweet