Pumpkin Pie with Brown Sugar Oatmeal Cookie Crust

Pumpkin Pie with Brown Sugar Oatmeal Cookie Crust – yes, yes, yes.

Everyone loves pumpkin in the Fall and it’s a big part of Thanksgiving celebrations. I have a favorite pie recipe I fall back on, but this year I decided to sprinkle a little magic on it and give it a tasty twist.

So, I made a pumpkin pie with brown sugar oatmeal cookie crust using a box of Krusteaz cookie mix, and in one word… scrumptious!

Pumpkin Pie with Brown Sugar Oatmeal Cookie Crust

I mixed up a box of Krusteaz Brown Sugar Oatmeal Cookie Mix as directed, but instead of baking cookies, I pressed it into a pie pan, poured pumpkin filling over the top and baked!

Enjoy!

Pumpkin Pie with Brown Sugar Oatmeal Cookie Crust

Liz - Eat Move Make

Pie meets cookie in this delicious pumpkin pie with brown sugar oatmeal cookie crust. The soft and flavorful oatmeal cookie crust makes a tummy smile.

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Prep Time 30 mins

Cook Time 1 hr 15 mins

Total Time 1 hr 45 mins

Course Dessert

Cuisine American

Servings 8

Calories 470 kcal

Ingredients

  

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Crust:

• 1 package Krusteaz Brown Sugar Oatmeal Cookie Mix prepared as directed

Filling

• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon orange peel
• 1/4 teaspoon allspice
• 2 large eggs
• 12- oz can evaporated milk
• 15- oz can pure pumpkin

Whipped Cream:

• 1 cup heavy whipping cream
• Food coloring orange
• 1 teaspoon vanilla
• 1 1/2 tablespoon sugar

Instructions

 

For Pie Crust:

• Preheat oven to 425°F. Prepare cookie dough as directed. Reserve 1 cup cookie dough; set aside.
• Press prepared cookie dough into greased 9” pie pan, covering the bottom but only going up the sides about halfway.

For Pie Filling:

• In mixing bowl, combine all dry ingredients. Beat in 2 eggs, evaporated milk and pure pumpkin. Pour over cookie shell. Carefully cover edge of pie with tin foil to prevent over-browning.
• Bake at 425°F for 15 minutes. Reduce heat to 350°F; bake 40-50 minutes or until knife inserted near center comes out nearly clean. Center will be set, but may still jiggle. Remove from oven; let cool.
• Using reserved 1 cup cookie dough, press and flatten on cookie sheet to about 1/4” thickness. You’ll be cutting jack-o-lantern eyes, nose and mouth from these sections, so size them appropriately. Bake 350°F for 10 minutes. Let sit briefly, but while still warm, trim the cookie into desired jack-o-lantern shapes.

For whipped cream topping:

• Beat together whipping cream and orange food coloring until soft peaks form. Add 1 teaspoon vanilla and 1 1/2 tablespoon sugar.
• Beat until whipped cream forms stiff peaks. Pipe on completely cool pie as desired.

All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 470kcalCarbohydrates: 69gProtein: 8gFat: 18gSaturated Fat: 9gCholesterol: 94mgSodium: 226mgPotassium: 276mgFiber: 4gSugar: 44gVitamin A: 8871IUVitamin C: 3mgCalcium: 153mgIron: 1mg

Keyword fall, holiday, pie, pumpkin, Thanksgiving

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