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Fudge Cookie Pumpkin Pie Recipe

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★★★★★

4.9 from 114 reviews

This Fudge Cookie Pumpkin Pie combines a flaky homemade crust with a creamy pumpkin filling studded with crushed fudge cookies, topped with rich chocolate whipped cream and more cookies for a delightful fall dessert.

Ingredients

Scale

For the Crust

  • 3 1/3 cups all-purpose flour
  • 2 cups unsalted butter, cold and cut into chunks (Plugra recommended)
  • 5/8 cup ice cold water (1/2 cup plus 1/8 cup)
  • 1/4 tsp salt

For the Pie Filling

  • 1 cup brown sugar
  • 3 tablespoons all-purpose flour
  • 11 oz cream cheese, at room temperature
  • 1 tablespoon pumpkin pie spice
  • 3 eggs
  • 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
  • 20 Mini Keebler Fudge Stripes Cookies (or 10 regular sized), crushed

For the Chocolate Whipped Cream with Cookies

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup Mini Keebler Fudge Stripes Cookies (crushed if using full sized)

Instructions

  1. Prepare the Crust: In a large bowl, combine the flour and salt, mixing with your hands to evenly distribute. Add the cold butter chunks and massage them into the flour until the pieces are about dime-sized. Gradually add the cold water, mixing and coating the flour mixture thoroughly (expect it to be sticky and messy). Knead gently until the dough just holds together. Transfer to a floured surface and shape into a loose square. Wrap in plastic and rest for 10 minutes at room temperature to allow moisture absorption.
  2. Roll and Fold the Dough: Roll the dough into a 12 x 20-inch rectangle. Fold one short edge to the midline, then fold the opposite side over like a letter. Rotate the dough 90 degrees, roll again to the same size, and repeat the folding process. Perform a total of four folds and turns. Bits of dough may fall apart; gather and press them back together as needed. Wrap and chill in the fridge for at least 20 minutes or freeze for longer storage.
  3. Preheat Oven and Prepare Pie Plate: Remove the dough from fridge and preheat the oven to 350°F. Roll out the chilled dough and line a 9-inch pie plate. Dock the base by poking several holes with a fork to prevent bubbling and freeze the crust-lined plate for 20 minutes.
  4. Bake the Crust: Line the chilled crust with parchment paper and fill with pie weights. Bake for 10 minutes to blind bake. Remove from oven and let cool while making the filling.
  5. Make the Pie Filling: Using a stand mixer fitted with a paddle attachment, beat together brown sugar, flour, and cream cheese on low speed until smooth. Add pumpkin pie spice, eggs, and pumpkin puree, then increase to medium speed, scraping the bowl often, until evenly combined. Fold in the crushed fudge cookies completely.
  6. Assemble and Bake the Pie: Pour the filling into the partially baked crust. Cover the crust edges with a 2-3 inch strip of foil to prevent over-browning; remove the foil during the last 15 minutes of baking. Bake for 40-50 minutes or until a knife inserted into the center comes out clean. Allow the pie to cool for 30 minutes, then cover loosely and refrigerate for at least 4 hours before serving.
  7. Prepare the Chocolate Whipped Cream: In a mixing bowl, combine granulated sugar and heavy cream. Whisk until stiff peaks form. Add unsweetened cocoa powder and whip until fully incorporated. Spoon the chocolate whipped cream generously over the chilled pie and garnish with the crushed fudge cookies.

Notes

  • Only 1/3 of the crust dough is used in this recipe; the remainder can be frozen for future pies.
  • Use cold ingredients for the crust to achieve a flaky texture.
  • Docking the crust prevents bubbles forming during blind baking.
  • Covering the crust edges during baking helps avoid excessive browning.
  • Refrigerate the pie after baking to help it set for clean slices.
  • Mini Keebler Fudge Stripes Cookies can be substituted with similar chocolate-striped cookies if unavailable.

Keywords: pumpkin pie, fudge cookie, chocolate whipped cream, fall dessert, homemade pie crust, cream cheese pumpkin pie

Find it online: https://dinewithlily.com/fudge-cookie-pumpkin-pie-recipe/