A delicious new way to enjoy your favorite pies
Snickerdoodle Crust Pumpkin Pie
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.
For crust: Heat oven to 350°F.
Make and bake cookies according to box directions.
Increase oven temperature to 425°F.
Crumble cookies finely. Combine with 6 Tbsp melted butter. Press into pie pan firmly and evenly to make a crust.
For filling: Combine pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter, and ground cinnamon. Pour into crust and spread evenly.
Bake 15 minutes at 425°F. Reduce temperature to 350°F; bake 40 minutes or until knife inserted near center comes out clean.
For meringue: beat egg whites and cream of tartar until stiff peaks form. Add marshmallow fluff and beat until stiff peaks form.
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.