Skillet Pumpkin Pie with Snickerdoodle Crust
Dairy-Free
This Skillet Pumpkin Pie with Snickerdoodle Crust is a delicious twist on a thanksgiving classic. It’s so easy to make, you can wait till your afternoon coffee time to throw together and serve warm, right out of the skillet. Also, a bonus: It’s DAIRY-FREE! Yippee!! I always have to pass on pumpkin pie when at a family get-together, knowing that there’s a 99% chance it’s made with real butter and milk. (Due to being lactose intolerant.) I’ve created a dairy-free pumpkin pie that everyone can enjoy, and you CANNOT tell the difference…so it’s a WIN WIN for everyone! (See notes in recipe at bottom of post for substitutions if you choose to make with dairy products.)
The snickerdoodle crust is crisp on the very outside but still has the soft cookie texture on the pumpkin filling side. It’s made using a store-bought cookie mix and it’s a perfect complement for the light and creamy pumpkin pie. There is no harm in getting a little help from a cookie mix, and if you are having this for your Thanksgiving Day dessert, no doubt you’ve probably already been laboring the morning away preparing the big feast….so why add more tedious baking to your day? An even better idea would be to get some of the kids to help make it and create some wonderful lasting memories. this recipe makes two 6-inch skillet pies or one 10-inch skillet pie.
Let’s begin!
Ingredients:
How to make easy skillet pumpkin pie
Instructions:
Preheat oven to 375℉ / 190℃ and grease or butter a 6 inch cast iron skillet. (Makes two 6 inch skillet pies)
Repeat process for two 6-inch skillets, or for a 10-inch skillet, bake slightly longer. You can also use the other half of dough and filling to make my Pumpkin Pie Snickerdoodle Cookie Bites in a mini muffin pan, find the recipe by clicking HERE.