Pumpkin Pie with Brown Sugar Oatmeal Cookie Crust

Pie meets cookie in this delicious pumpkin pie with brown sugar oatmeal cookie crust. The soft and flavorful oatmeal cookie crust is a tantalizing twist on the classic Thanksgiving pie.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 5

Total Time 1 35

Servings

Calories 470kcal

Author Liz - Eat Move Make

Ingredients

Crust:

1 package Krusteaz Brown Sugar Oatmeal Cookie Mix prepared as directed

Filling

¾ cup sugar
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon orange peel
¼ 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 ½ tablespoon sugar

Instructions

For Pie Crust:

Preheat oven to 425°F. Prepare cookie dough as directed.
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.

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.

Nutrition