Pumpkin Pie with Cookie Dough
6 servings
90 minutes
Pumpkin pie with cookie dough is the embodiment of autumn coziness with French charm. Its base is a crispy dough made from fragrant 'Yubileynoye' cookies soaked in butter, creating a perfect contrast with the delicate pumpkin filling. The sweetness of the pumpkin, enhanced by vanilla notes and a light caramel flavor from sugar, pairs wonderfully with a velvety milk accord. The finished pie captivates with its airy yet rich taste, and its texture – soft and slightly moist in the center – adds sophistication. Traditionally, this dessert is served chilled, making it especially pleasant when paired with a cup of aromatic coffee or hot chocolate. This pie is a true gastronomic journey that combines the simplicity of rustic recipes with the elegance of French cuisine.
1
Crush a pack of 'Yubileynoye' cookies in a blender and mix with melted butter.
- Yubileynoye biscuits: 200 g
- Butter: 120 g
2
Preheat the oven to 160 degrees, spread the dough in the mold without gaps, with a thickness of 1-2 cm. Bake in the oven for 40 minutes.
3
Place diced pumpkin in a small pot, add sugar and milk. Bring the milk to a boil, watching to prevent burning. After boiling, reduce the heat and cook for about 20 minutes on low with the lid slightly ajar. When the pumpkin is very soft, drain the milk and let it cool, then add beaten eggs and blend with a hand blender.
- Pumpkin: 500 g
- Sugar: 200 g
- Milk: 400 ml
- Chicken egg: 2 pieces
- Vanillin: 1 piece
4
Pour the prepared mixture onto the dough and bake in a preheated oven at 160 degrees for 40 minutes. The filling should set but remain slightly liquid in the center. Place it in the refrigerator to cool slightly.
