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–+ servings
Overhead shot of pumpkin pie with dollops of whipped cream and mini gingerbread cookies on top.
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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.
Course Dessert
Cuisine American, Ecuadorian inspired, Latin fusion
Keyword Caramelized pumpkin, Cookie crust, Dulce de zapallo, Maria cookies, Panela
Prep Time 10 minutes
Cook Time 50 minutes
Resting and refrigeration time 2 hours
Total Time 1 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:

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.
    Maria cookie crumbs after blending
  • Another option is to put them in a plastic ziploc bag and crush them using a rolling pin.
    You can use a rolling pin to crush the cookies for the pie crust
  • Mix the crushed cookies with the melted butter, brown sugar, and a pinch of salt.
    Cookie crumbs, butter and sugar in a small bowl to mix together into crust.
  • 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.
    Cookie crumb crust pressed into the bottom of a pie pan
  • Bake the cookie crust for 10 minutes. Take it out of the oven and let it cool down completely.
    Cookie crust baking in the oven

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.
    Pumpkin pie filling ingredients in a blender before blending.
  • Pour the pumpkin mix into the cooled down cookie crust.
    Pouring the pumpkin pie filling into the baked crust
  • Bake at 350F/180C for 35-40 minutes or until set.
    Pumpkin pie baking in the oven.
  • Let the pumpkin pie cool down completely before serving, for best results refrigerate it for a couple of hours before serving.
    Pumpkin pie after baking placed on a white serving dish.
  • Decorate the pie with the mini ginger cookies (optional) and serve with whipped cream.
    Pumpkin pie topped with whipped cream and gingerbread cookies on a white plate

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.