The scent of pumpkin pie always takes me back. It’s pure, unadulterated nostalgia. I remember being a kid, perched on a stool in my grandma’s kitchen, watching her meticulously crimp the edges of her signature pumpkin pie. The warmth of the oven, the vibrant orange filling, and that comforting spice blend… it’s a feeling I want to share with you. This year, ditch the traditional pie and try something a little different. I’ve created a Pumpkin Cookie Pie – a giant, delightful cross between a chewy cookie and a classic pumpkin pie. Seriously, it’s the best of both worlds! It’s the perfect addition to your Thanksgiving dessert ideas – and it’s incredibly straightforward to make. Let’s get baking!
Why You’ll Love This Pumpkin Cookie Pie
This isn’t your average Thanksgiving dessert. Here’s what makes this Pumpkin Cookie Pie so special:
- Seriously Delicious: The cookie-pie hybrid is a flavor explosion. You get the cozy pumpkin spice notes alongside the satisfying chewiness of a cookie.
- Surprisingly Easy: Forget fussy pie crusts and complicated techniques. This recipe uses simple ingredients and straightforward steps. Anyone can make it!
- Versatile: Crust or no crust? It’s your choice! We’ll cover both options.
- Crowd-Pleaser: It’s a unique and memorable dessert that everyone will rave about.
- Make-Ahead Friendly: You can bake it a day or two in advance, making your Thanksgiving prep a little less stressful.
The Ingredients You’ll Need
Here’s what you’ll need to create this amazing Pumpkin Cookie Pie:
For the Cookie Crust (Optional – see variations below for a no-crust option):
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Pumpkin Cookie Filling:
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- ½ cup evaporated milk
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Step-by-Step Cooking Instructions
Let’s get baking! This recipe will walk you through every step to create your perfect Pumpkin Cookie Pie.
1. Make the Crust (Optional):
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
- Press the dough evenly into the bottom and up the sides of a 9-inch pie plate.
- Bake the crust for 10-12 minutes, or until lightly golden brown. Let it cool completely.
2. Prepare the Pumpkin Cookie Filling:
- In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the evaporated milk and vanilla extract.
- In a separate small bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
3. Bake the Pumpkin Cookie Pie:
- Pour the pumpkin cookie filling into the cooled pie crust (or directly into the un-crusted pie plate – see variations).
- Bake for 50-60 minutes, or until the filling is set around the edges but still slightly jiggly in the center. A toothpick inserted near the center should come out with moist crumbs.
- Let the pie cool completely on a wire rack. Refrigerate for at least 2 hours before serving. This helps the filling set up nicely.
Tips, Variations & Serving Suggestions
Let’s explore some ways to customize your Pumpkin Cookie Pie and elevate your Thanksgiving dessert spread!
Tips for Success:
- Don’t Overbake: Overbaking leads to a dry, cracked pie. Err on the side of slightly underbaked.
- Cooling is Key: Allowing the pie to cool completely is crucial for the filling to set properly.
- Use Pure Pumpkin Puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling. The latter already contains spices and sugar, throwing off the balance of the recipe.
Variations:
- No-Crust Version: Skip the crust altogether! Bake the filling directly in a greased 9-inch pie plate. This is a faster, simpler option.
- Graham Cracker Crust: Use a pre-made graham cracker crust for even more ease.
- Spice It Up: Add a pinch of cayenne pepper for a subtle warmth.
- Chocolate Swirl: Drizzle melted dark chocolate over the filling before baking.
- Pecan Topping: Sprinkle chopped pecans over the filling before baking for added crunch and flavor.
Serving Suggestions:
- Whipped Cream: A generous dollop of freshly whipped cream is the classic pairing.
- Vanilla Ice Cream: For a decadent treat, serve with a scoop of vanilla ice cream.
- Caramel Sauce: A drizzle of warm caramel sauce takes this pie to the next level.
- Dusting of Cinnamon: A light dusting of cinnamon adds a festive touch.
Nutritional Information (Approximate)
(Based on 8 servings, with crust. Values will vary depending on ingredients and serving size.)
- Calories: 450-550
- Fat: 20-25g
- Saturated Fat: 12-15g
- Cholesterol: 70-80mg
- Sodium: 250-350mg
- Carbohydrates: 60-70g
- Sugar: 40-50g
- Protein: 5-7g
Ready to impress your family and friends this Thanksgiving? This Pumpkin Cookie Pie is a guaranteed showstopper – and it’s easier to make than you think! Don’t be intimidated by the idea of baking a pie. This recipe is genuinely beginner-friendly, and the result is absolutely worth it. Give it a try, and let me know how it turns out in the comments below. Happy baking!
