Written on October 30, 2013 at 10:00 am , by Michael Wurm, Jr.
I don’t know about you, but I’m a huge fan of pumpkin pie. There’s nothing better than gobbling up a slice of that pumpkin-y goodness this time of year. Seriously, I’ve been known to eat pumpkin pie with just my hands – like a piece of pizza.
As much as I love traditional pumpkin pie (no whipped cream for me by the way). I also like to mix things up sometimes. Changing up perennial favorites can be a fun way to experiment in the kitchen and give new foods a try.
I was excited to stumble upon this recipe from BHG for Snickerdoodle Pie. It sounded like a winner to me, so I decided to give it a fall-inspired addition.
Yes, I cheated a little bit and used a store-bought crust. I just haven’t mastered the art of crust making.
I was really intrigued by this recipe because it’s almost like a cake in a pie crust – a pake. (My fellow Drop Dead Diva fans will understand that reference.)
The gooey caramel layer and cinnamon sugar sprinkled on top create an almost crunchy shell for this pie’s soft interior. It’s kind of like a snickerdoodle.
Since the center of this pie is cake-like, I think a dollop of whipped cream is sheer perfection on this. It acts like icing.
To recreate this recipe, I added ½ cup of pumpkin puree after mixing in the eggs. I also mixed ½ teaspoon pumpkin pie spice, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg into the flour before adding it to the batter. When it comes to pumpkin, it’s all about the spices.
As you’re entertaining this fall, don’t skip the pumpkin pie. Add this version to your recipe repertoire for a wonderful weekend or party dessert. You won’t be disappointed. Click here for the Snickerdoodle Pie recipe.
Michael Wurm, Jr. – Inspired by Charm
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