We started our holiday baking around here with chocolate covered Oreos, cinnamon pie, and today's creation: pumpkin cookie pies. Basically, I had a bag of pumpkin cookie mix to use up, but daycare wanted to make pies. I didn't want to serve them both pie and cookies in the same day, so I found a way to make both, but in one creation: pumpkin cookie pies.
Using the pumpkin pie recipe on the back on the can of pumpkin, I used the cookie mix as the crust. Once assembled, I cooked the cookie pies at 450 for 20 minutes. The edges were a bit too done and tough, but the middle was perfect. I would reduce the cooking time by a few minutes, but overall, the kiddos approved of these sugary cookie pies!
Yes, the dog got a pie too. He was the first to eat his pie because he wouldn't stop crying at the stove while they cooled.
Recipe:
- 1 package Betty Crock Pumpkin Spice cookie mix (make according to package)
- 1 can pumpkin puree (make pie according to the directions of the can)
- Mini pie tins
Preheat oven to 450. Make the cookie mix and pumpkin pie according to package directions (I used the recipe on the back of the pumpkin puree, but any pumpkin pie recipe would work) in separate bowls. Soon 3 - 4 tbsp of cookie dough into each pie tin. 1 package of cookie mix makes around 8 or 9 mini pies. Mold the dough to the sides of the pie tin, then pour in pie mixture. Bake for 16-20 minutes. Once cooled, we used letter cookie cutters to put everyone's first initial in the middle.
** We found 20 minutes to be a bit too long for the cookie crust. 18 minutes would likely be more ideal **
