Cookie Butter Pumpkin Pie

Name: Cookie Butter Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 TBS melted butter; 1 heaping spoonful of cookie butter melted; 2 cups ginger snaps crushed; Pinch of salt; 1 can pumpkin purée; 1 cup evaporated milk; 3/4 cup brown sugar; 2 TBS flour; Pinch salt; 1teaspoon cinnamon; 1 teaspoon pumpkin pie spice; 1/2 teaspoon ground ginger; 1/2 teaspoon cloves; 1/2 teaspoon nutmeg; 1 teaspoon orange zest

6 steps

Prep:15minCook:30min

I’ve always thought pumpkin pie tasted like baby food so I spiced it up like crazy to get this amazing dessert. Bake in 12 mini tart pans or 1 big one for an amazing dessert!

Updated at: Wed, 16 Aug 2023 21:04:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2369.6 kcal (118%)

Total Fat94 g (134%)

Carbs359.8 g (138%)

Sugars212.7 g (236%)

Protein33.5 g (67%)

Sodium1612.8 mg (81%)

Fiber19.5 g (70%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Crust

4 Tbsbutter

melted

1 spoonfulcookie butter

melted

2 cupsginger snaps

crushed

salt

Pie

1can pumpkin purée

1 cupevaporated milk

¾ cupbrown sugar

2 Tbsflour

salt

1 teaspooncinnamon

1 teaspoonpumpkin pie spice

½ teaspoonground ginger

½ teaspooncloves

½ teaspoonnutmeg

1 teaspoonorange zest

Instructions

Step 1

Heat oven to 350

Step 2

Mix crust ingredients together and press into a tart pan or 6 mini tart pans

Step 3

Mix filling ingredients together and pour into prepared crust. If using mini tarts, you may end up with excess filling. Simply fill it back once you’ve removed the tarts from their pan or freeze for later.

Step 4

Bake for 30 minutes for mini tarts, 45 minutes for large tarts. You’ll know it’s done when a knife comes out clean but it’s still a little jiggly

Step 5

Pop tarts out of pan after cooling

Step 6

Top with your favorite pumpkin pie topping (mine is cinnamon whipped cream) and enjoy!