Pumpkin pie and cookies in America go together like soulmates. They're known as the best desserts and the millions of recipes prove that. So, why not throw them both together and see what happens? A rich buttery taste from the Gookie Dough along with a warming pumpkin taste is key to your Autumn evenings.
(Image credit: Pillsbury.com)
You will need:
(For the crust)
One monster tub of Gookie Dough in original flavour
(For the filling)
150g of granulated sugar
One teaspoon of ground cinnamon
Half a teaspoon of salt
Half a teaspoon of ground ginger
A quarter teaspoon of ground cloves
One can (15 oz) of pureed pumpkin
One can of evaporated milk (12 oz)
Preheat the oven to 180 degrees and line a 10-inch pie tin. Pop the Gookie Dough out on the side and allow it to become room temperature so it is easier to work with. Place the cookie dough in the tin and spread evenly. Make the crust quite thick (half an inch).
To prepare the pumpkin pie filling, mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat the eggs in a separate bowl. Stir in the pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk until everything is fully incorporated. Pour the mixture into the cookie dough crust (it should fill it to the top).
Bake at 180 degrees for 20 minutes, reduce the temperature 160 degrees halfway through. You may notice that the sides of the crust are a little darker than usual but the pumpkin filling will soften it. Cool on a wire rack so the filling can set and top with whipped cream before serving.
Mission accomplished. If that doesn't make you think of the falling leaves outside, hot chocolate and bonfires then you're insane. Definitely, one to keep in the books! Gookie Dough as a pie crust? Game changer! *Recipe adapted from Serious Eats via Jessie Oleson*