Ingredients
Scale
Cookie Butter Crust
- 1 1/2 cup graham cracker crumbs
- 1/4 cup cookie butter spread
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Pumpkin Filling
- 1 can (15 oz) can pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 egg
- 1 tbsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Pre heat oven to 425 F.
Crust
- Add all ingredients into a medium mixing bowl and mix until you have a sandy texture.
- Pour the crust mixture into a 9 inch tart pan and press into an even layer using the bottom of a greased cup or your hands. Place in fridge until ready to fill.
Pumpkin Pie Filling
- Add all the ingredients into a small bowl and whisk until smooth.
- Pour filling into the crust and bake for 10 minutes at 435 F and then lower the temperature to 350 F and bake for 30-35 minutes. The center may slightly jiggle but as long as a inserted toothpick comes out clean, it’s done.
- Cool on a rack and serve room temperature. Dust with powdered sugar and dollop with whipped cream and enjoy!
