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.
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.