Crack Pie

A few years ago, the Momofuku Milk Bar craze began.  It wasn’t until I actually visited it myself in New York City did I really understand why.  This place was too much.  The desserts in the case were incredible, the cookies outrageous, and the cereal milk ice-cream…let’s just say, I am hooked for life.  It was really quite a experience, and that was before I tried the Crack Pie.  So, what kind of pie is called Crack Pie?  A pie that is so irresistibly delicious, you just can’t stop.  The name captures it perfectly.

A good friend of mine in Seattle is a huge fan as well – in fact, she lived in NYC and frequented the Milk Bar often before moving out west.  She is a huge Momofuku fan.  We had been talking about having a Momofuku dinner for a while – she would make the main dishes, I would make the dessert.  Since Crack Pie was printed in Bon Appetit a couple of years ago, I was all set.  We finally put a date on the calendar to have our special meal, and since the pie had to chill overnight, I put a note for myself on the counter on Friday night to remind myself to make it on Saturday (our dinner was Sunday).  We had some friends over on Friday night for cocktails – unfortunately I still had a ton of work to do – so after everyone left  – I went to the computer to tackle my emails.  A couple of hours later – I went back to the kitchen to look at my list for the next day – and mind you, I could barely keep my eyes open I was so tired.  I saw the pie, then brownies and cookies.  I thought I only had to make a pie?  Why do I have to make Pot Brownies and Cocaine Cookies?  I burst out laughing.  Obviously my friends were as well – as I figured out exactly what happened.  When I spoke to them the next day, we all had a good laugh about it.  No, their friend had not turned into a dug addict…just a pie addict.


Oat Cookie Crust

  • Nonstick vegetable oil  spray
  • 9 tablespoons (1 stick plus 1  tablespoon) unsalted butter, room temperature, divided
  • 5 1/2 tablespoons (packed)  golden brown sugar, divided
  • 2 tablespoons  sugar
  • 1 large egg
  • 3/4 cup plus 2 tablespoons  old-fashioned oats
  • 1/2 cup all-purpose  flour
  • 1/8 teaspoon baking  powder
  • 1/8 teaspoon baking  soda
  • 1/4 teaspoon (generous)  salt


  • 3/4 cup sugar
  • 1/2 cup (packed) golden brown  sugar
  • 1 tablespoon nonfat dry milk  powder
  • 1/4 teaspoon  salt
  • 1/2 cup (1 stick) unsalted  butter, melted, cooled slightly
  • 6 1/2 tablespoons heavy whipping  cream
  • 4 large egg  yolks
  • 1 teaspoon vanilla  extract
  • Powdered sugar (for  dusting)


Oat Cookie Crust

Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with  parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4  tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric  mixer, beat mixture until light and fluffy, occasionally scraping down sides of  bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour,  baking powder, baking soda, and salt and beat until well blended, about 1  minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges  of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to  rack and cool cookie completely.

Using hands, crumble oat cookie into large bowl; add 3  tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips  until mixture is moist enough to stick together. Transfer cookie crust mixture  to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto  bottom and up sides of pie dish. Place pie dish with crust on rimmed baking  sheet.


Position rack in center of oven and preheat to 350°F. Whisk  both sugars, milk powder, and salt in medium bowl to blend. Add melted butter  and whisk until blended. Add cream, then egg yolks and vanilla and whisk until  well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to  bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is  brown in spots and set around edges but center still moves slightly when pie  dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on  rack. Chill uncovered overnight.

DO AHEAD Can be made 2  days ahead. Cover; keep chilled.

Sift powdered sugar lightly over top of pie. Cut pie into  wedges and serve cold.

For a printer-friendly version of this recipe, please click here:  Crack Pie

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Frozen Peanut Butter Pie

About a month ago, I was really excited to tell you that I had taken a food photography class.  The woman who taught the class was amazing.  As I mentioned before, not only is she an incredible photographer, she makes everything from scratch, I mean everything – and she has three kids.  Unbelievable.  When I found out who was going to be teaching the class, I spent some time looking at her phenomenal blog, and there was one post that really struck me – it was a Peanut Butter Pie

A few weeks earlier when we were back east in New York City, I remember looking at two of my favorite food blogger sites – foodgawker and tastespotting – and there were a ridiculous number of Peanut Butter Pies posted.  Now, that is not completely unusual, because when there is a Daring Baker challenge, I often see many of the same dishes posted – but this was different, and it went on for days.  When I saw the Peanut Butter Pie posted on Not Without Salt, I decided to read the post to see what was going on.  A well-known blogger from NYC lost her husband.  It was a sudden tragedy, just like what happened to a good friend of mine that I wrote about here.  It brought me back to that place, that helpless place of not being able to do anything to help.  Peanut Butter Pie was his favorite dessert – and not even days after he passed away, she made a Peanut Butter Pie in his memory.  I had to do the same.

This recipe comes from my Aunt Marilyn, who is no longer with us.  She was a very good cook, and my grandmother often used her recipes – such as this one.  What I love about this recipe, is you can use all light ingredients, and you would never know – it is amazing.  The added bonus is that it makes two.  So, you can enjoy one right away, and freeze the other for a different occasion.  I was happy to solve the Peanut Butter Pie mystery, until I figured out what actually happened – my heart goes out to her and her children.


  • 1 box of chocolate teddy grahams
  • 4 tablespoons butter
  • 2-1/2 C creamy peanut butter (not natural)
  • 8 oz. light cream cheese, softened
  • 1-1/2 teaspoons vanilla extract
  • 2-3/4 cups powdered sugar, sifted
  • 1-1/2 cups low-fat milk
  • 20 oz. light frozen non-dairy whipped topping, thawed
  • Hot fudge sauce or Nutella


To make the crust, grind the teddy grahams in a food processor until fine.  Transfer to a bowl and mix in melted butter.  Press crust into 2 – 9″ glass pie plates, pressing up the sides.  Bake at 350 degrees for 6-8 minutes.  Let the crust cool completely.

In a bowl, combine peanut butter, cream cheese & vanilla; beat until smooth.  In a separate bowl, whisk milk & sugar until smooth, then gradually add to peanut butter mixture, & blend until smooth.  Fold in whipped topping.

Pour a layer or fudge on topped of cooled crust, then spoon peanut butter filling into crust, mounding as necessary.  Freeze. Serve frozen or thaw 10 minutes ONLY.  Pie is better when it is VERY cold.

Makes 2 – 9″ pies, with some leftovers to put in ramekins.

For a printer-friendly version of the recipe, please click here:  Frozen Peanut Butter Pie

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Blueberry Crumble Pie

I have been longing to make a homemade crust lately.  The last time I used a prepared crust, I just wasn’t happy with how it turned out – yes, it significantly cut down on the amount of time to make the pie, but it just wasn’t that good.  Also – I found a new gadget that I just love, and it makes rolling out pie crust so easy, you almost want to make one from scratch, just so you can use this thing.  I found it at Whole Foods one day, and decided that for $6, I have nothing to lose.  A prepared pie crust can cost up to that, so I figured I would be getting my money’s worth.

I tried it out for the first time during Thanksgiving – and it was awesome.  It made the most consistent homemade pie crust I have ever made, and it was so easy to get it into the pan.  No more worrying about folding it over, or rolling it, – I just unzipped the thing, and flipped it over on top of the plate.  This was my second or third time using it, and it worked like a charm.  When I saw this recipe in Bon Appetit, I decided it was time to make another crust.  Then I remembered my new gadget, and I was all over it.  This pie was excellent – not too sweet, not too tart, just perfect – and the crumble on the top was such a nice change from another pie crust.  So – no need to be afraid of pie crusts any longer – just get yourself a pie crust bag, and you will be making perfect pie crusts in an instant!  And no, I swear they are not paying me to say this…



  • 1 1/4 cups unbleached all-purpose flour plus more for  surface
  • 1/2 cup (1 stick) chilled unsalted butter, cut  into 1/2″ cubes
  • 1/2 teaspoon kosher  salt

Filling and Topping

  • 2/3 cup plus 3 tablespoons  sugar
  • 2 1/2 tablespoons cornstarch
  • 1 teaspoon finely grated lemon zest plus 2  tablespoons fresh lemon juice
  • 5 cups (1 pound 10 ounces) fresh  blueberries
  • 3/4 cup unbleached all-purpose  flour
  • 3 tablespoons (packed) light brown  sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, melted,  cooled slightly

Special Equipment: Use a 9″-9 1/2″-diameter glass or metal pie dish. You will  need pie weights or dried beans to bake the crust.



Pulse 1 1/4 cups flour, butter, and salt in a food processor  until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle  3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more  water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured  work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use  the heel of your hand to smear each portion of dough twice in a forward motion  to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a  disk, wrap in plastic, and chill dough until firm, at least 1 hour. DO  AHEAD Dough can be made up to 2 days ahead. Keep chilled.

Roll out dough on a lightly floured surface to a 13″ round.  Transfer to pie dish, gently pressing dough onto bottom and up sides of dish.  Fold overhang under and crimp edges decoratively. Pierce bottom of crust in  several places with a fork, then chill until firm, about 30 minutes.

Line a large baking sheet with foil and place on a rack in  middle of oven; preheat to 375°. Line crust with parchment paper or foil and  fill with pie weights. Bake until crust is set, about 20 minutes. Carefully  remove parchment and pie weights. Bake until crust is pale golden, about 12  minutes longer. Transfer crust to a wire rack; let cool.

Filling and Topping

Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large  bowl. Add blueberries and lemon juice; toss gently to coat and evenly  distribute. Let filling stand, tossing occasionally, until berries release their  juices, 20-30 minutes.

Whisk flour, remaining 3 tablespoons sugar,  light brown  sugar, cinnamon, and salt in  a medium bowl. Add melted butter; mix topping with  fingertips to blend.


Preheat oven to 375°. Spoon blueberry filling into crust, then  sprinkle topping over. Bake pie until filling is bubbling and topping is golden,  about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.

Let pie cool on a wire rack.

DO AHEAD Can be made 8  hours ahead. Let stand at room  temperature.

For a printer-friendly version of this recipe, please click here:  Blueberry Crumble Pie

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Mexican Chocolate Cream Pie

I have to wonder what is with the cream pies lately – first coconut, now chocolate, am I suddenly becoming obsessed with cream pies?  No, don’t worry – I think after this one I am done for a while, but I have to admit, they are pretty amazing.  So, I have been putting off writing about this for a while…but I don’t think I can hold it in any longer.  My husband is allergic to dairy products – not just lactose, but dairy.  I still am not sure I have completely grasped it – but maybe writing this will help it sink in.  So what exactly does this mean?  It means that I am going to start making more sorbet, and more deserts without dairy.  It doesn’t mean that I am going to stop baking with butter though…I can’t, and my girls would be very upset if I did.  So – from now on, there will be certain deserts that he can enjoy, and certain ones that I will enjoy with the girls.  I have already starting cooking without dairy – using a lot of coconut milk, and even coconut yogurt – and for the most part it has worked pretty well.  Stay tuned…but again, if you are not interested in dairy-free cooking, you will still enjoy my blog, I am definitely not giving it up.  I am completely crazy about all things dairy…and that will not change.

So back to this pie – this has dairy written all over it (I of course used real whipped cream instead of the non-dairy whipped topping the recipe called for) – and I didn’t even try to substitute.  I brought this over to a friend’s house, so I didn’t have to consume the entire pie myself with a little help from my very slender daughters.  The pie (from Cooking Light) was outstanding – the chocolate had a hint of cinnamon (thus calling it “mexican”) and the graham cracker crust was amazing.  It was probably the last chocolate cream pie I will enjoy for a little while, I am just really glad it was so delicious…always nice to end on a high note.



  • 1 1/2 cups graham cracker crumbs (about 10 cookie sheets), divided
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons egg white
  • 2 tablespoons butter, melted
  • Cooking spray


  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon unsweetened cocoa
  • 1/4 teaspoon instant espresso powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 large egg
  • 1 large egg yolk
  • 1 3/4 cups 2% reduced-fat milk
  • 2 ounces dark chocolate, chopped
  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed


Preheat oven to 375°.

To prepare the crust, reserve 1 tablespoon crumbs for topping. Combine the remaining crumbs, 2 tablespoons sugar, cinnamon, and 1/8 teaspoon salt in a bowl, stirring well. Stir in egg white and butter. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 9 minutes or until lightly toasted; cool completely on a wire rack.

To prepare filling, combine 1/2 cup sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk. Place the milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate; stir until smooth.

Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally. Spoon filling into crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set; remove plastic wrap. Spread the whipped topping over filling; sprinkle with reserved cracker crumbs.

For a printer-friendly version of this recipe, please click here:  Mexican Chocolate Cream Pie

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Coconut Cream Pie

Coconut cream pie has always been one of those desserts I have held in very high regard.  It is a multi-step process, that if done right, is completely outrageous.  I remember growing up my grandmother used to make a lemon merengue pie – and every time she served it I secretly hoped that she decided against the lemon flavor and went with a coconut filling.  No such luck.  Her lemon merengue pie was outstanding, but lemon desserts were not my thing growing up.  When I finally got my first taste of coconut cream pie, I was hooked.  It was amazing – the best diner food ever.  After that, whenever I would see it on a menu, I had to go for it.  I have had a lot of different kinds over the years, but have never attempted to make one myself….until now.

There is a bakery in downtown Seattle that serves the most amazing coconut cream pie – they use real whipped cream as the topping with big pieces of shredded coconut.  The problem is that it is almost too rich for me.  A few bites is all I really need to feel satisfied that I had an amazing dessert.  I saw this recipe in Cooking Light – and what appealed to me the most was the fact that the topping was merengue instead of whipped cream!  It reminded me of my grandmother’s pie – the way I longed for it – with coconut cream in the middle instead of lemon.  This pie was incredible.  You would never know it was a light recipe – it tasted just as rich and creamy as you would want your coconut cream pie – but the merengue offered it a lighter balance.  Both girls went nuts over the pie – especially my younger one, who seems to take after me when it comes to sweets.  She ate it nice and slow – to savor every bite.  I loved watching her eat it.

So, give this a try – perfect for an afternoon BBQ or a fancy dinner party – just so versatile, and your guests will be very impressed – and happy that you saved them a few calories in the process…


  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 2 cups 1% low-fat milk
  • 1 cup half-and-half
  • 1 1/2 cups flaked sweetened coconut
  • 1 vanilla bean, split lengthwise
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons butter
  • 3 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/4 cup flaked sweetened coconut, toasted


Preheat oven to 425°.

Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425° for 10 minutes; remove weights and foil, and bake an additional 10 minutes or until golden. Cool completely on a wire rack.

Combine milk and half-and-half in a medium saucepan over medium heat. Add 1 1/2 cups coconut. Scrape seeds from vanilla bean; stir seeds and pod into milk mixture. Bring milk mixture to a simmer; immediately remove from heat. Cover and let stand 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather edges of cheesecloth; squeeze over bowl to release moisture. Discard solids.

Combine 2/3 cup sugar, cornstarch, salt, and egg yolks in a large bowl, stirring with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly. Return milk mixture to pan; bring to a boil, whisking constantly. Remove from heat. Add butter; whisk until smooth. Place pan in a large ice-filled bowl for 6 minutes, stirring to cool. Pour into prepared crust. Cover and chill at least 1 hour.

Place 3 egg whites and cream of tartar in a large bowl; beat with a mixer at high-speed until soft peaks form. Combine 1/2 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high-speed until thick. Spread meringue over pie. Cover and refrigerate at least 2 hours. Top with toasted coconut before serving.

For a printer-friendly version of this recipe, please click here:  Coconut Cream Pie

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Mississippi Mud Pie

I was in the kitchen making dinner, and my younger daughter comes in and asks, “Mommy, what are we having for dessert?”  I replied with, “Mississippi Mud Pie.”  She says, “Oh, but it doesn’t really have mud in it, right?”

When I studied in France, I lived with a french family.  She was a very interesting woman, and only had americans live with them for the status.  It was bizarre, but yes, it was very prestigious to have an american student living with you.  I have a seafood allergy, which I told her about immediately (since the first day I was there, I had a reaction to something I had eaten…and was not doing well).  The problem was I had to say this in french, and couldn’t understand a word she said to me for the first few weeks.  I just hoped she had understood what I said to her.

A couple of months later, a new student arrived – and I could tell that Madame was not too fond of her.  She came from Stanford, and I had to admit, spoke beautiful french.  One evening before calling her down for dinner, Madame said that we were going to play a little trick on her.  She was serving crab for dinner (which she knew I could not eat), but wanted me to play along that we were eating cat for dinner – and it was a delicacy.    Since I had already had it for dinner a month ago, I didn’t get any that evening.  Madame tried to pull this off, but you don’t get in for Stanford without being extremely bright, and she knew exactly what was going on.

Ok, so what does this have to do with Mud Pie?  I didn’t even both to try to fool my daughter and tell her that there was mud in it – although it would have been fun.  She is definitely at the age where she may have just believed it.

This recipe from Cooking Light wasn’t at all what I expected – it was more like a brownie – with a very crispy top – like merengue.  I served it warm, and the center was nice and moist, and very soft.  If you like undercooked brownies, this is the recipe for you.  The top – very crispy – it was hard to cut.  The crust really didn’t do much for me – it didn’t have a ton of flavor.  If I make it again, I will make it crustless – although it sure does like nice around the edge. 



  • 4.5  ounces  all-purpose flour (about 1 cup)
  • 2  tablespoons  sugar
  • 2  tablespoons  unsweetened cocoa
  • 1/4  teaspoon  salt
  • 2 1/2  tablespoons  vegetable shortening
  • 2  tablespoons  chilled butter, cut into small pieces
  • 1/4  cup  ice water
  • Cooking spray


  • 3  tablespoons  butter
  • 1  ounce  semisweet chocolate chips
  • 1  teaspoon  vanilla extract
  • 4  large egg whites
  • 1  cup  sugar
  • 3.4  ounces  all-purpose flour (about 3/4 cup)
  • 1/3  cup  Dutch process cocoa
  • 1/2  teaspoon  baking powder
  • Dash of salt


To prepare crust, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, 2 tablespoons sugar, 2 tablespoons unsweetened cocoa, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended. Add shortening and chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball); remove from bowl. Gently press mixture into a 4-inch circle; wrap in plastic wrap. Chill 30 minutes.

Preheat oven to 350°.

Unwrap and place chilled dough on plastic wrap. Lightly sprinkle dough with flour; roll to a 10-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under, and flute.

To prepare filling, place 3 tablespoons butter and chocolate in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter and chocolate melt, stirring well to combine. Place vanilla and egg whites in a bowl; beat with a mixer at medium speed until foamy. Gradually add 1 cup sugar; beat until soft peaks form (about 2 minutes). Gently fold melted chocolate mixture into egg white mixture.

Weigh or lightly spoon 3.4 ounces flour and 1/3 cup Dutch process cocoa into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and dash of salt in a small bowl, stirring with a whisk. Fold flour mixture into egg white mixture. Pour mixture into prepared crust. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Serves 10

For a printer-friendly version of this recipe, please click here:  Mississippi Mud Pie

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Pumpkin Pie

The organic dilemma.  It is a hot topic – one I think about often.  I switched over to a CSA market basket where I get all organic fruits and vegetables every week.  I pretty much only buy organic milk for my kids.  But, for the most part – organic foods are just more expensive, and I am cheap.  If I happen to be at Whole Foods picking up a few things I need (ok, I guess I can’t be that cheap if I shop at Whole Foods, but really you can get some good deals there), I will pick up some items that I would ordinarily get at Trader Joes.  I did just that for this Pumpkin Pie – and it was very interesting.  I picked up a container of organic sour cream (it was actually on sale, and a very good price) as well as a can of organic sweetened condensed milk.  When I opened the sweetened condensed milk, I noticed that there was a hard layer on the bottom that I could not scoop out – I have never seen that happen with the Eagle Brand that I normally use.  Also – when I whisked in the sour cream – little tiny bits did not get absorbed.  Ok, so maybe it was not the fact that it was organic, but I have never had that happen to me with the non-organic brands I use.  Still, the pie came out fantastic – but I am sure it would have tasted great using non-organic products as well – I just felt so much better knowing that there were no pesticides or other chemicals in that filling – or would the 350 degree oven have killed them off anyway?

I found this recipe in Bon Appetit and thought the filling looked perfect – although I wanted a cookie crust, so I borrowed a recipe from my neighbors for theirs – and what a great combination.  The spice cookies with that pumpkin filling was a fall harmony in my mouth.



  • 1/3 cup crushed Anna’s orange spiced cookies
  • 2/3 cup crushed Petite Beurre cookies
  • 1 1/4 tsp ground cinnamon
  • 3 T unsalted butter
  • 2 T sugar


  • 1 15-ounce can pure pumpkin
  • 1 14-ounce can sweetened condensed milk
  • 1/4 cup sour cream
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground allspice
  • 2 large eggs

Spiced Cream:

  • 3/4 cup chilled whipping cream
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 2 T sugar


Pre-heat oven to 350.  Combine all crust ingredients in a food processor.  Press into a 9″ pie plate using the bottom of a glass.  Bake at 350F for 10 minutes.  Transfer pan to a wire rack and let cool completely.

Whisk pumpkin, condensed milk, sour cream, cinnamon, ginger, vanilla, and allspice in a large bowl to blend.  Whisk in eggs.  Pour into crust (there may be some filling left over).

Bake pie until filling is puffed around the slides and set in the center, about 55 minutes.  Cool pie on a rack.  (Can be makde ahead.  Let stand at room temperature for 2 hours, or cover and chill overnight.)

Beat whipping cream, cinnamon, ginger and sugar in a bowl intil peaks form.  Spoon large collops around the endge of the pie and serve.

For a printer-friendly version of this recipe, click here: Pumpkin Pie


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