Pumpkin Pie in a Chocolate Chip Cookie Crust - Not just Thanksgiving food

Just because I no longer celebrate Thanksgiving doesn't mean I can't appreciate traditional Thanksgiving food!

Art and recipe from Cakespy!


[Original artwork and photographs: Jessie Oleson]

Pumpkin Pie in a Chocolate Chip Cookie Crust

- serves 8 -

Ingredients

For the crust:
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter, softened
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda (note: after feedback in the comments, one tester tried the recipe witout baking soda, and it turned out fine)
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips

For the filling:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 can (15 ounces) pureed pumpkin
1 (12 ounce) can evaporated milk

Procedure

1. Heat oven to 350°F.

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, so that it doesn't get too crispy. If it seems like way too much cookie dough for a crust, feel free to remove the extra dough and bake as cookies (or eat the cookie dough. I won't tell).

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. Bake in your 350°F oven for 45 minutes. Reduce temperature to 325 and bake for for 15-20 minutes or until pick inserted near center comes out clean. Cool on wire rack for at least 1 hour so the filling can set. Top with whipped cream before serving.

About the author: Jessie Oleson is a Seattle-based writer, illustrator, and cake anthropologist who runs Cakespy, an award-winning dessert website.