Pumpkin Pie with Cookie Crust

Pumpkin Pie with Cookie Crust is a delicious dessert that combines the classic flavors of pumpkin pie with the irresistible crunch of a cookie crust. This dish is perfect for any fall occasion, from Thanksgiving dinner to a cozy night in with friends.
To make this Pumpkin Pie with Cookie Crust, you will need the following ingredients:

For the Cookie Crust:

- 1 1/2 cups of crushed graham crackers
- 1/4 cup of sugar
- 1/2 cup of melted butter

For the Pumpkin Pie Filling:

- 1 can of pumpkin puree
- 1 can of sweetened condensed milk
- 2 eggs
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ginger
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of salt
To begin, preheat your oven to 350 degrees Fahrenheit. In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Mix well until the ingredients are fully combined. Press the mixture into a 9-inch pie dish, making sure to cover the bottom and sides evenly.
Next, in a separate mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Mix well until the ingredients are fully combined and the mixture is smooth. Pour the pumpkin pie filling into the prepared cookie crust.
Bake the Pumpkin Pie with Cookie Crust for 45-50 minutes, or until the filling is set and the crust is golden brown. Remove the pie from the oven and let it cool for at least 30 minutes before serving.
This Pumpkin Pie with Cookie Crust is a perfect combination of sweet and spicy flavors, with a crunchy texture that adds an extra layer of deliciousness. The cookie crust adds a unique twist to the classic pumpkin pie recipe, making it a crowd-pleaser for any occasion.
Type of dish: Dessert
Main ingredients: Pumpkin puree, sweetened condensed milk, graham crackers.