For Thanks giving or Friday night dessert, try the best Gooey Chocolate Chip Cookie Pumpkin Pie. Pumpkin butter, spice, and chocolate in homemade chocolate chip cookie pie. A dash of sweetened condensed milk makes this pie mushy.
Ingredient
– 1 pie crust homemade or store-bought– 2 eggs at room temperature– 1/2 cup all-purpose flour– 1/4 cup brown sugar– 1/4 cup granulated sugar– 3/4 teaspoon ground cinnamon or pumpkin pie spice– 1/2 teaspoon kosher salt– 2 teaspoons vanilla extract– 1 1/2 sticks (12 tablespoons) butter at room temperature– 1/3 cup pumpkin butter homemade or store-bought– 2 cups semi-sweet chocolate chips– 2/3 cup sweetened condensed milk
Direction
1
Start with a 325-degree oven. Butter and press pie crust dough into a 9-inch pie plate. Prick the crust bottom with a fork. Reserve in the fridge.
2
In a medium bowl, beat eggs with an electric mixer for three minutes until frothy.
3
Beat in flour, brown sugar, sugar, cinnamon, salt, and vanilla. Beat in butter and pumpkin butter until blended. Mix in chocolate chips.
4
Get the pie crust. Add half the sweetened condensed milk to the crust bottom. Add half the cookie dough. Apply leftover sweet milk to cookie dough. Add the remaining cookie dough.
5
Bake for 50–55 minutes or until a knife inserted into the center comes out clean. Cool for 20 minutes. Serve warm or room temperature.