Cookie Butter Pumpkin Pie | Thanksgiving Dessert

My Cookie Butter Pumpkin Pie is a new twist on a classic Thanksgiving dessert. My buttery, spice cookie crust is filled with a silky pumpkin filling and layered with a creamy cookie butter topping. This will definitely become a new holiday tradition!

Cookie Butter Pumpkin Pie
2 ½ c. spice cookie crumbs (about 40 Spekulatius or Biscoff cookies)
½ c. (1 stick) unsalted butter, melted
1-15 oz. can pumpkin puree
¾ c. sweetened condensed milk
2 egg yolks
1-8 oz. brick cream cheese, softened
1 c. cookie butter
1-8 oz. container whipped topping, thawed

Preheat oven to 350 degrees. Grind the cookies in a food processor (or place the cookies in a large Ziplock bag, seal the bag, and hit them with a rolling pin to break them up into fine crumbs). Add the melted butter and mix to combine—all cookie crumbs should be moist.
Press the crumbs into a 9in. pie pan working across the bottom and up the sides to make an even crust. Bake at 350* for 8-10 minutes until set. Allow to cool slightly while preparing the pumpkin filling.
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, and egg yolks. Pour the pumpkin filling into the pie shell and bake at 350* for 30 minutes or until filling is set and lightly browned around the edges. Allow pie to cool completely.
With an electric hand mixer, beat together the cream cheese and cookie butter. Add the whipped topping and mix together until totally combined. Spread the cookie butter mixture evenly over the top of the pie. Cover with plastic wrap and chill for at least 4 hours. Serve with whipped cream on top, if desired. ENJOY!

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Intro music written and recorded by my talented husband!

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Видео Cookie Butter Pumpkin Pie | Thanksgiving Dessert канала Anne's Family Recipe