gooey pumpkin butter cookie pie
A molten slab of milk chocolate and pumpkin-spiced batter. Yes please.
Ingredients
- 1 unbaked pie crust, thawed
- 3 eggs, at room temperature
- 1 cup all purpose flour
- 1/2 cup + 2 tbsp sugar
- 1/3 cup dark brown sugar
- 2 tsp vanilla extract
- 2 tsp + 1/4 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 stick butter, softened
- 1/3 cup pumpkin butter
- 2 cups milk chocolate chips
- ice cream or whipped cream, to serve
Instructions
- Preheat oven to 325 degrees.
- Form the pie crust into a 10-inch pie pan. Whisk one of the eggs with 1 tablespoon of water and brush onto the edges of the crust. Toss the 2 tablespoons of sugar with the 1/4 tsp cinnamon and sprinkle over the edges. Set in the freezer while you make the batter.
- In a large bowl, beat the remaining 2 eggs on high speed for 2-3 minutes until very frothy and bubble. Add the flour, sugar, brown sugar, vanilla, cinnamon, ginger, cloves, allspice, baking soda, and salt until combined. Then, beat in the butter and pumpkin butter until creamy and fully incorporated. Folk in the milk chocolate chips.
- Spread the batter into the prepared pie crust. Bake for 50-55 minutes until the center is no longer jiggly and an inserted toothpick emerges with just a few moist crumbs. Let cool for at least 30 minutes before slicing. The longer you wait, the more set your pie will be.
- Serve with ice cream or whipped cream and DIVE THE FUQ IN.