Cakespy: Pumpkin Pie In A Chocolate Chip Cookie Crust Recipe

1. 1

   Heat oven to 350u00b0F.

2. 2

   Prepare the cookie crust. Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (the dough will be stiff). Gently fold in the chocolate chips with a wooden spoon, stirring only until incorporated. Let the dough rest in the refrigerator for two hours. Using floured hands, press the cookie dough very firmly into a well-greased 10-inch pie plate, ensuring that it is of an even thickness and goes all the way up the sides of the plate. It works best to make the crust fairly thick, perhaps half and inch, so that it doesn't get too crispy. There will probably be some extra cookie dough after you press the crust; feel free to use the dough to bake as cookies.

3. 3

   Prepare the pumpkin pie filling. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in a separate, larger bowl. Stir in the pumpkin and sugar-spice mixture. Gradually stir in evaporated milk, until the entire mixture is fully incorporated and homogeneous. Pour directly into the cookie dough crust. It should fill the crust to the very top--be very careful when putting it in the oven to prevent spilling.

4. 4

   Bake in your 350u00b0F oven for 45 minutes. Reduce temperature to 325 and bake for for 20-30 minutes or until pick inserted near center comes out clean (it's ok if it is a bit longer, just make sure the middle has set). The sides of the crust will be crispy and a bit darker than you'd probably bake a cookie. It is OK though--the pumpkin filling will soften it a bit. Cool on wire rack for at least 1 hour so the filling can set. Top with whipped cream before serving.

* Per serving · 4 servings · Values may vary.