A delicious new way to enjoy your favorite pies

Snickerdoodle Crust Pumpkin Pie

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 min
TOTAL TIME
2 hours
SERVINGS
8
Cookie Crust
1 box Krusteaz Snickerdoodle Cookie Mix
1 Egg
1 stick (1/2 cup) butter, softened
6 Tbsp Butter, Melted
Pie Filling
3/4 cup Granulated Sugar
1 tsp Ground Cinnamon
1/2 tsp Salt
1/2 tsp Ground Ginger
1/4 tsp Ground Cloves (optional)
2 Eggs
1 (15oz) can Pumpkin Puree
1 (12oz) can Evaporated Milk
Marshmallow Meringue
3 Egg Whites
1/8 tsp Cream of Tartar
1 (7oz) 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.

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