EASY Skillet Pumpkin Pie with Snickerdoodle Crust

This dairy-free 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. The snickerdoodle crust is the perfect complement for the light and creamy pumpkin filling. Makes two 6-inch skillet pies or one 10-inch pie.

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Prep Time 8

Cook Time 40

Total Time 48

Course Dessert

Cuisine American

Calories 315.25 kcal

Ingredients

17.9 oz package Betty Crocker Snickerdoodle Cookie Mix
1 large egg
1/2 cup plant butter melted
1 tbsp water
15 oz can pumpkin puree or 2 cups cooked
2 large eggs
4 tbsp canned coconut milk
1/4 cup honey
1/2 tsp Origine organic ground cinnamon
1/2 tsp ginger
1/2 tsp pumpkin pie spice
1/4 tsp salt

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

Preheat oven to 375℉ / 190℃ and grease or butter a 6 inch cast iron skillet. (Makes two 6 inch skillet pies or one 10 inch skillet pie)
Add contents of cookie mix, including the cinnamon sugar packet into a medium mixing bowl.
Add all other crust ingredients and mix with a fork until a dough forms. (Feel free to use clean hands to form a dough ball near the end of mixing.)Note: make sure that butter has cooled a little from the melting process.
Divide dough ball in half and evenly press one half into the bottom and sides of greased skillet.
Place on center of middle rack in preheated oven and bake for 13-15 minutes.
While your snickerdoodle crust is baking, start on the filling.
Add all filling ingredients to a large mixing bowl and mix on low speed for 10-15 seconds, then increase speed to medium and continue mixing for one minute longer. Set aside.
Remove skillet from oven when time is up and use the back of a large spoon to push down and spread out snickerdoodle cookie crust. Be gentle and give a slight push on sides to raise to sides of crust a little higher.
Next, pour pumpkin mixture into the snickerdoodle crust.
Carefully place skillet back in oven (middle rack) and bake for 28-30 minutes, or until edges of crust are brown and pumpkin pie is set in middle.
Repeat process for two 6 inch skillets, or for a 10 inch skillet, bake slightly longer.
Serve warm, right out of the skillet. Top with whipped cream or a dairy-free frosting , if desired.

Nutrition

Calories: 315.25kcalCarbohydrates: 41.41gProtein: 3.71gFat: 14.76gSaturated Fat: 6.99gCholesterol: 66.84mgSodium: 174.34mgFiber: 2.29gSugar: 27.13g

Keyword skillet pie, pumpkin, snickerdoodle, cookie crust, easy, recipe, fall, thanksgiving, dessert, rustic, thanksgiving pie, easy skillet pie, skillet oven pie, cast iron skillet pie

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