Snickerdoodle Crust Pumpkin Pie

Name: Snickerdoodle Crust Pumpkin Pie
Prep time: 20 min
Total time: 120 min
Yield: 8
Ingredients: COOKIE CRUST; 1 box Krusteaz® Snickerdoodle Cookie Mix; 1 Egg; ½ cup (1 stick) Butter, softened; 6 tbsp Butter, melted; PIE FILLING; ¾ cup Granulated sugar; 1 tsp Ground cinnamon; ½ tsp Salt; ½ tsp Ground ginger; ¼ tsp Ground cloves (optional); 2 Eggs; 1 (15 oz) can Pumpkinpuree; 1 (12 oz) can Evaporated milk; MARSHMALLOW MERINGUE; 3 Egg whites; ⅛ tsp Cream of tartar; 1 (7 oz) jar Marshmallow cream

A slice of Snickerdoodle Crust Pumpkin Pie topped with marshmallow meringue and cracked chocolate.

Elevate your pumpkin pie game with our irresistible Snickerdoodle Crust Pumpkin Pie recipe. This delightful twist on a classic favorite features a buttery cinnamon-infused snickerdoodle cookie crust that adds a delightful crunch to each bite. The creamy spiced pumpkin filling complements the crust perfectly creating a harmonious blend of flavors that will have your taste buds singing with joy.

PREP

20 mins

TOTAL TIME

2 hrs

SERVINGS

COOKIE CRUST

1 box Krusteaz® Snickerdoodle Cookie Mix

1 Egg

½ cup (1 stick) Butter, softened

6 tbsp Butter, melted

PIE FILLING

¾ cup Granulated sugar

1 tsp Ground cinnamon

½ tsp Salt

½ tsp Ground ginger

¼ tsp Ground cloves (optional)

2 Eggs

1 (15 oz) can Pumpkinpuree

1 (12 oz) can Evaporated milk

MARSHMALLOW MERINGUE

3 Egg whites

⅛ tsp Cream of tartar

1 (7 oz) jar Marshmallow cream

STEP 1

For crust: Heat oven to 350°F.

STEP 2

Make and bake cookies according to box directions.

STEP 3

Increase oven temperature to 425°F.

STEP 4

Crumble cookies finely. Combine with 6 Tbsp melted butter. Press into pie pan firmly and evenly to make a crust.

STEP 5

For filling: Combine pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter, and ground cinnamon. Pour into crust and spread evenly.

STEP 6

Bake 15 minutes at 425°F. Reduce temperature to 350°F; bake 40 minutes or until knife inserted near center comes out clean.

STEP 7

For meringue: beat egg whites and cream of tartar until stiff peaks form. Add marshmallow fluff and beat until stiff peaks form.

STEP 8

Spread meringue on top of pie and use torch to brown (or put back in oven 10-13 mins until meringue begins to brown).

Tip: warm bottom of pie pan slightly for ease of removing pieces.

Made with Our

Snickerdoodle Cookie

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