PUMPKIN PIE WITH BROWN SUGAR OATMEAL COOKIE CRUST

Crust:

• 1 package Krusteaz Brown Sugar Oatmeal Cookie Mix prepared as directed

Filling

• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon orange peel
• 1/4 teaspoon allspice
• 2 large eggs
• 12- oz can evaporated milk
• 15- oz can pure pumpkin

Whipped Cream:

• 1 cup heavy whipping cream
• Food coloring orange
• 1 teaspoon vanilla

For Pie Crust:

1. Preheat oven to 425°F. Prepare cookie dough as directed. Reserve 1 cup cookie dough; set aside. You can use the reserved dough to make cookies. See option below.
2. Press prepared cookie dough into greased 9” pie pan, covering the bottom but only going up the sides about halfway.

For Pie Filling:

1. In mixing bowl, combine all dry ingredients. Beat in 2 eggs, evaporated milk and pure pumpkin. Pour over cookie shell. Carefully cover edge of pie with tin foil to prevent over-browning.
2. Bake at 425°F for 15 minutes. Reduce heat to 350°F; bake 40-50 minutes or until knife inserted near center comes out nearly clean. Center will be set, but may still jiggle. Remove from oven; let cool.
3. Option: Using reserved 1 cup cookie dough, press and flatten on cookie sheet to about 1/4” thickness. You’ll be cutting jack-o-lantern eyes, nose and mouth from these sections, so size them appropriately. Bake 350°F for 10 minutes. Let sit briefly, but while still warm, trim the cookie into desired jack-o-lantern shapes.

For whipped cream topping:

1. Beat together whipping cream and orange food coloring until soft peaks form. Add 1 teaspoon vanilla and 1 1/2 tablespoon sugar.
2. Beat until whipped cream forms stiff peaks. Pipe on completely cool pie as desired.

Recipe and photo credit on the picture.