Pumpkin Pie with Cookie Crust

The secret to the best Pumpkin Pie with Cookie Crust you’ll ever taste? Dulce de zapallo – a Latin American caramelized pumpkin that adds incredible depth to this cookie-crusted twist on the classic dessert. One bite, and you’ll never go back to regular pumpkin pie again!

Receta en Español

Ingredients Needed

For the Cookie Crumb Crust

• Maria Cookies: Maria cookies are lightly sweetened cookies that make a delicate cookie crust. If you prefer, you can use graham crackers, gingersnap cookies, or your favorite sugar cookies.
• Butter: Melted butter will help the cookie crumbs stick together to create a cohesive crust.
• Brown Sugar: Add a bit of brown sugar to help the crust caramelize in the oven!
• Pumpkin Spice: For a warm, cozy flavor add some pumpkin spice.
• Salt: To balance out the flavors.

For the Pumpkin Pie Filling

• Dulce de Zapallo: Use my homemade dulce de zapallo for a delicious homemade filling!
• Eggs: Eggs will give the filling structure and make a silky smooth custard.
• Evaporated Milk: For added sweetness!
• Salt: To balance everything out.
• To serve: I like to serve my pumpkin pie with mini gingerbread cookies and whipped cream on top!

What is dulce de zapallo (calabaza)?

Dulce de zapallo is a traditional Latin American sweet made by slowly cooking pumpkin with sugar until it caramelizes and becomes rich and concentrated. Dulce de zapallo has many variations in different countries, in Mexico it is known as calabaza en tacha and in Central America, Colombia and Venezuela it is known as dulce de auyama / ahuyama. Unlike regular pumpkin puree, this preparation method intensifies the pumpkin’s natural sweetness and creates deeper, more complex flavors that make this pie truly special. You can use my dulce de zapallo recipe to make a homemade pumpkin filling, or you can opt to use a canned pumpkin puree instead.

If you only have canned pumpkin puree or want a shortcut to make this recipe without having to make the dulce de zapallo or caramelized pumpkin from scratch, you can make a quick caramelized pumpkin puree version:

1. Place the contents of 1 can of pumpkin puree (a 15-16 ounce can)  in a small pot and add 1 cup of brown sugar or grated panela/piloncillo, and 1-2 teaspoons of cinnamon and other ground spices (clove, all spice, nutmeg, ginger).
2. Cook over low heat for 20-25 minutes, stirring often, until you have a dark sweet pumpkin mix.

How to Make Pumpkin Pie with Cookie Crust

For the cookie crumb crust:

1. Preheat: Pre-heat the oven to 350F (180 C)
2. Prep Cookie Crumbs: Crush cookies in a blender or a food processor. Another option is to put them in a plastic ziploc bag and crush them using a rolling pin.

3. Combine with Additional Ingredients: Mix the crushed cookies with the melted butter, brown sugar, and a pinch of salt.

4. Press into Pie Dish: Use your fingers to spread this mixture in a 9-inch pie plate or tart mold (if you want to unmold it). The cookie crust should line the bottom and sides of the pan. You can use the bottom of a measuring cup to help press the dough evenly.

5. Bake: Bake the cookie crust for 10 minutes. Take it out of the oven and let it cool down completely.

Pie filling:

1. Blend Filling: Put all the ingredients for the pumpkin pie filling (candied pumpkin, eggs, evaporated milk, vanilla and salt) in a blender and mix well.

2. Pour into Crust: Pour the pumpkin mix into the cooled down cookie crust.

3. Bake: Bake at 350F/180C for 35-40 minutes or until set.
4. Decorate and serve: Decorate the pie with the mini gingerbread cookies and serve with whipped cream.

Tips for Success

• When making the crust, aim for very fine, even cookie crumbs for the best texture.
• Press the crust firmly and evenly into the pie pan. You can try using a measuring cup to help – this prevents a crumbly mess when serving.
• Let the crust cool completely before adding the filling to maintain its crispness.
• The filling is ready when it’s mostly set but still has a slight wobble in the center!
• Serve this pie slightly chilled or at room temperature. Each slice is delicious when topped with a dollop of freshly whipped cream and a few decorative mini gingerbread cookies!

Frequently Asked Questions

Can I make this pie ahead of time?

Yes! The pumpkin pie recipe with cookie crust can be made 1-2 days in advance and stored covered in the refrigerator.

How do I know when pumpkin pie filling is fully baked?

The filling should be set around the edges but still have a slight jiggle in the center, similar to gelatin. It will continue to set as it cools.

How long will the pie keep?

Stored properly in the refrigerator, the pie will keep for 3-4 days, though the crust may soften slightly over time.

Pumpkin Pie with Cookie Crust

This Latin American inspired pie uses dulce de zapallo style caramelized pumpkin and a crust made with Maria cookies and spices.

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Course: Dessert

Cuisine: American, Ecuadorian inspired, Latin fusion

Keyword: Caramelized pumpkin, Cookie crust, Dulce de zapallo, Maria cookies, Panela

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Resting and refrigeration time: 2 hours hours

Total Time: 1 hour hour

Servings: 8

Ingredients

For the cookie crumb crust:

• 6 ounces of Maria cookies 6 oz = 170 grams – can also use Graham crackers or Digestives
• 1 stick unsalted butter, melted 1 stick = 4 ounces=113 grams
• 1 tablespoon of brown sugar
• 1 tbs pumpkin spice
• 1 pinch of salt

For pumpkin pie filling – for 1 pie:

• 2 cups of dulce de zapallo or candied pumpkin puree 2 cups =16 ounces = 450 grams
• 3 eggs
• 1 can evaporated milk 382 ml or ~1 2/3 cup
• 1 tsp vanilla
• Pinch of salt

To decorate and serve:

• Mini gingerbread cookies in shapes of fall leaves and pumpkins
• Whipped cream

Instructions

For the cookie crumb crust:

• Pre-heat the oven to 350F (180 C)
• Crush cookies in a blender or a food processor.
  
• Another option is to put them in a plastic ziploc bag and crush them using a rolling pin.
  
• Mix the crushed cookies with the melted butter, brown sugar, and a pinch of salt.
  
• Use your fingers to spread this mixture in a 9-inch pie plate or tart mold (if you want to unmold it). The cookie crust should line the bottom and sides of the pan. You can use the bottom of a measuring cup to help press the dough evenly.
  
• Bake the cookie crust for 10 minutes. Take it out of the oven and let it cool down completely.
  

Pie filling:

• Put all the ingredients for the pumpkin pie filling (candied pumpkin, eggs, evaporated milk, vanilla and salt) in a blender and mix well.
  
• Pour the pumpkin mix into the cooled down cookie crust.
  
• Bake at 350F/180C for 35-40 minutes or until set.
  
• Let the pumpkin pie cool down completely before serving, for best results refrigerate it for a couple of hours before serving.
  
• Decorate the pie with the mini ginger cookies (optional) and serve with whipped cream.
  

Notes

If you only have canned pumpkin puree or want a shortcut to make this recipe without having to make the dulce de zapallo o caramelized pumpkin from scratch, you can make a quick caramelized pumpkin puree version:

Place the contents of 1 can of pumpkin puree (a 15-16 ounce can) in a small pot and add 1 cup of brown sugar or grated panela/piloncillo, and 1-2 teaspoons of cinnamon and other ground spices (clove, all spice, nutmeg, ginger).

Cook over low heat for 20-25 minutes, stirring often, until you have a dark sweet pumpkin mix.

Step by step preparation photos for the dulce de zapallo pumpkin pie with cookie crust:

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