PUMPKIN CRACK PIE

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INGREDIENTS FOR OATMEAL COOKIE CRUST

  • 3 Tbsp granulated sugar

  • 10 Tbsp unsalted, room temperature butter

  • 7 Tbsp brown sugar

  • 1 XL Egg ( at room temperature)

  • 1 cup of old fashioned oats

  • 1/2 a cup of APF

  • 1/4 tsp of baking powder

  • 1/4 tsp of baking soda

  • 1/4 tsp of coarse kosher salt

  • 1/2 tsp of ground cinnamon

  • 1/2 tsp ground cardamom

  • 1/4 tsp ground nutmeg


INGREDIENTS FOR PIE FILLING

  • 1 cup of granulated sugar

  • 3/4 cups of brown sugar

  • 2 Tbsp of dry milk powder

  • 1/4 tsp coarse kosher salt

  • 4 XL Eggs yolks (at room temp.)

  • 1 Tbsp of vanilla ext.

  • 2 tsp of vanilla bean paste (optional)

  • 6 Tbsp of heavy whipping cream

  • 6 Tbsp of pumpkin puree

  • 1/2 a cup of melted unsalted butter (slightly cooled)

  • 1/2 tsp of ground cardamom

  • 1/2 tsp of ground cinnamon

  • 1/4 tsp of ground nutmeg

  • powdered sugar for dusting

INSTRUCTIONS FOR OATMEAL COOKIE CRUST

  1. Start off by bringing the butter and eggs to room temperature.

  2. Next, also pre-heat your oven to 350 degrees, and line a baking sheet with a SIL PAT or parchment paper.

  3. Now, in the bowl of a stand mixer, cream together the sugars (5 Tbsp brown sugar & 3 Tbsp white granulated sugar) and 6 Tbsp of room temperature butter. Using a paddle attachment cream together the ingredients on low speed until incorporated, then speed up to med-high for 2 minutes until the mixture is light in color and fluffy in texture.

  4. Next, add in one room temperature egg into the mixer and combine on low speed, then push the speed to medium for one minute until fully incorporated and fluffy in texture.

  5. Now to make your dry ingredients, combine in a separate med. sized bowl the oats, APF, salt, baking powder & baking soda. Whisk to combine.

  6. Next, add in the dry ingredients into the bowl of the stand mixer on low speed, one tablespoon at a time to fully incorporate (do not add it all in at once).

  7. Once the wet and dry ingredients are fully combined you have completed the cookie dough. Now you can scoop out ( I like to use a mini ice cream scooper) small tablespoon sized balls onto the lined sheet pan and bake at 350 degrees for 16 minutes, until the cookies are baked and golden brown in color.

  8. When the cookies are done baking, remove them from the sheet pan and place them on a rack to cool completely.

  9. Once the cookies have cooled, begin to crumble them into a med/large sized bowl, then add in the pumpkin spice mix ( ground cinnamon, cardamom, & nutmeg) and the remaining 4 Tbsp of room temperature butter and 2 Tbsp of light brown sugar into the same bowl. Using your hands squish the cookie crumbles into the butter incorporating the spices as you mix. Once the cookie crust sticks together (after squeezing it into a ball in your hand) it is ready to form onto your pie dish.

  10. To form the crust, start by spraying or buttering your pie dish. Next, pour the cookie crust into the pie dish and begin to push down the center out to the sides getting it to cover the pie dish surface completely. You want to make sure you have a thick enough crust, don’t go to thin when forming.

INSTRUCTIONS FOR THE PIE FILLING

  1. Start off by melting the butter and then letting it cool slightly.

  2. In a med. sized bowl whisk together the sugars, dry milk powder, salt & pumpkin pie spice mix ( ground cinnamon, cardamom & nutmeg).

  3. Now, add in the cooled melted butter to the same bowl and mix to combine (I like to use a spatula instead of a whisk for this part).

  4. Now, in a separate bowl combine the vanilla, vanilla bean paste, egg yolks (room temp), pumpkin puree, and heavy cream. Mix to combine.

  5. Next, add the two mixture together and whisk to combine well.

  6. Now, place your pie dish onto a lined ribbed baking sheet (or flat baking sheet) and pour the filling into the crust.

  7. Bake the pie at 350 degrees for 30 minutes, then lower the temperature to 325 for another 40 minutes.

  8. The pie is ready to come out of the oven when its bubbling all over and the edges are set while the center slightly jiggles.

  9. Remove the pie from the baking sheet carefully and place onto a drying rack. Once its completely cooled, cover and place into the refrigerator over night to completely set.

  10. Once the pie is cooled completely you can decorate by dusting powdered sugar over the top.

  11. Then slice it up and serve!

    ENJOY!

Nicole FaniComment