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Pumpkin Pie with Chocolate Cookie Crust
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Course: Dessert
Cuisine: American
Servings: 8 people
For the crust
  • 12 oz. chocolate wafers or Oreo cookies (sans cream filling), finely ground
  • 12 tbs unsalted butter, melted
For the pie filling
  • 28 oz pumpkin puree
  • 14 oz sweetened condensed milk
  • 1/2 lemon, juiced
  • 5 tbs unsalted butter, melted
  • 3 1/2 tbs brown sugar, packed
  • 2 eggs
  • 1 tbs vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
For the whipped cream
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
For the garnish
  • shaved milk chocolate
To make the crust
  1. In a medium bowl, combine the ground chocolate cookies and melted butter. Press the crust into the bottom of a 9-inch pie pan. Bake for 15 minutes, then allow it to cool slightly before filling.

To make the filling
  1. In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, lemon juice, melted butter, brown sugar, eggs, vanilla extract, and nutmeg. Pour the filling into the prepared pie shell. Bake 55-70 minutes on the center rack, or until the filling is set, but is still slightly jiggly in the center.

  2. Allow the pie to cool completely.
To make the whipped cream
  1. Using a stand mixer or hand mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Top the pie with whipped cream and shaved chocolate.