halfbakedharvest4.3
Gooey Chocolate Chip Cookie Pumpkin Pie
The best ever Gooey Chocolate Chip Cookie Pumpkin Pie for your Thanksgiving table…or just as your Friday night dessert.
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 50 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 325 degrees F. Butter a 9-inch pie plate and press the pie crust dough into the plate. Poke a few holes in the bottom of the crust with the tines of a fork. Set aside in the fridge. 2. Using an electric mixer, beat the eggs in a medium bowl until foamy, about three minutes. Add the flour, brown sugar, sugar, cinnamon, salt, and vanilla, beat until combined. Add the butter and pumpkin butter, and continue beating until combined.Stir in the chocolate chips.3. Grab the pie crust. Drizzle half of the sweetened condensed milk over the bottom of the crust. Spoon in half the cookie dough. Drizzle the remaining sweet milk over the cookie dough. Spoon in the rest of the cookie dough. 4. Transfer to the oven and bake for ⏱️ 50-55 minutes or until a knife inserted into the center comes out clean. Allow to cool at least ⏱️ 20 minutes. Serve warm or at room temperature.
pie crust (homemade or store-bought)1eggs (at room temperature )2
Nutrition Facts
calories
427 kcal
serving Size
1 serving
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