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5 from 1 vote

Pumpkin Pie with Chocolate Cookie Crust

Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories:
Author: Lauren Pacek

Ingredients

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
  • ½ lemon, juiced
  • 5 tbs unsalted butter, melted
  • 3 ½ tbs brown sugar, packed
  • 2 eggs
  • 1 tbs vanilla extract
  • 2 teaspoon ground cinnamon
  • ½ teaspoon nutmeg

For the whipped cream

  • 1 cup heavy cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract

For the garnish

  • shaved milk chocolate

Instructions

To make the crust

  • 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

  • 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.
  • Allow the pie to cool completely.

To make the whipped cream

  • 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.

Nutrition

Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg