24wholecream filling chocolate cookiesplus more for garnish
¼cupmelted butter
vanilla ice cream
Instructions
Lets prepare Crust first - Blend cookies in the food processor until fine crumble, then add melted butter and blend it again. Place ground mixture into buttered 9-inch baking pan then press into the bottom and sides evenly, I used a glass cup for that. Place in the fridge for at least one hour.
In a big mixing bowl combine pumpkin puree, condensed milk, eggs, brown sugar, ground cinnamon, salt, ground ginger, ground nutmeg and ground cloves. Mix with a mixer for 2 minutes.
Pour into prepared piecrust and bake at 425F for 15 minutes. After 15 minutes reduce the heat to 350F (slightly cover the top of the pan with parchment paper or foil paper, it helps prevent the top from getting too dark) and bake for 50-55 minutes or until toothpick comes out clean when you insert it in the center.
Let it cool then cut a slice, garnish with ice cream and cookie crumbles. Enjoy!
Video
Notes
When YOU make this Pumpkin PieRecipeplease tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!