It is my youngest child’s birthday. Her First birthday. We are having the party next weekend, but I still wanted to make a quick and easy treat for the kids to have on the exact day. Cookies, pie, cake? All three in one!
A speed scratch recipe created by Just Add Cloth & sponsored by Nestle Toll House.
Mini Pumpkin Pies with Chocolate Chip Cookie Crust
Crust
- One package Nestle chocolate chip cookies ready bake dough
- Six mini pie liners or six four inch ramekins
Press 4 cookies dough squares into each mini pie/cake liner/ramekin. Lay liners on cookie sheet and bake 14 minutes at 365ºF.
Pull from oven and use a spoon to flatten cookies down.
Filling
- 1 can (15 oz) plain canned pumpkin
- 1/4 cup brown sugar
- 2 eggs
- 1/4 cup milk
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon all spice
- 1 teaspoon cloves
- Optional white chocolate chips
Mix all filling ingredients together. Pour over cookie crusts. Fill liners/ramekins leaving a half inch from the top rim. Sprinkle optional white chocolate chips over the top.
Bake at 375ºF for 25 minutes.
You may notice this pie filling has about a third the sugar of regular filling recipes. We don’t want a super sweet filling with such a sweet crust. Also, you could obviously use homemade cookie dough, but for this recipe we did a speed scratch method.
For Halloween or thanksgiving themed pies, top them with candy corn instead of white chocolate chips! (Or slivered almonds, or toasted coconut, or whatever you love.)
I generally do not partake in many of the sweet treats, since I have wheat issues and insulin issues, but these were a big hit with the kids.
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*A speed scratch recipe created by Just Add Cloth & sponsored by Nestle Toll House.
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