Dessertscrazyforcrust5.0
Pumpkin Cookie Pie Recipe
This EASY Pumpkin Cookie pie comes together in minutes with help from Krusteaz mixes. All the flavors of pumpkin cookies and pie in one recipe!
👥 10 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●wooden spoon
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350°F.
2
If using a pie crust: Place crust into a standard size 9” pie plate. Crimp edges as desired, removing excess crust as needed. Chill until cookie dough is ready.
3
If not using a pie crust: Spray a 9-inch pie plate with nonstick cooking spray.
4
Add the cookie mix, butter, and egg into the bowl of an electric mixer fitted with the paddle attachment. (You can also use a hand mixer or just a wooden spoon.) Mix until dough forms and all ingredients are combined. Stir in white chocolate chips and pecans, if using. (If your mix calls for water, add water when mixing with egg and butter.)
egg1white chocolate chips (optional)1 cupchopped pecans (optional)1 cup
5
Press dough into pie crust or into pie plate without crust. With crust: Place on a cookie sheet. Bake for ⏱️ 35-45 minutes, or until crust is no longer translucent and cookie seems set in the middle.Without crust: Bake for ⏱️ 25-35 minutes or until no longer glossy, light golden around the edges and baked through.
6
Glaze: Either make glaze according to package directions or whisk powdered sugar and spice, then add vanilla and 1 tablespoon milk or cream and whisk until desired consistency, adding more milk or cream to get a drizzle. Drizzle glaze over cookie pie.
7
Store covered at room temperature for up to 3 days. Pie can be frozen whole or in slices.
Nutrition Facts
calories
621 kcal
fat Content
35 g
serving Size
1 slice
fiber Content
2 g
sugar Content
43 g
sodium Content
294 mg
protein Content
5 g
cholesterol Content
43 mg
carbohydrate Content
75 g
saturated Fat Content
14 g
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