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:
For the Crust:
17.9oz package Betty Crocker Snickerdoodle Cookie Mix
1 large egg
1/2 cup plant butter, melted
1 tbsp water
For the Filling:
15oz can pumpkin puree (or scant 2 cups cooked)
2 large eggs
4 tbsp canned coconut milk (full fat)
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
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)
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 in 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 on center of 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. 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.
Serve warm, right out of the skillet. Top with whipped cream or a dairy-free frosting , if desired.
Leftovers need to be refrigerated. Warm leftovers in microwave for 10-15 seconds to reheat or place skillet back in a 300℉ for about 8-10 minutes.
Enjoy!
💜Julie
EASY Skillet Pumpkin Pie with Snickerdoodle Crust
Ingredients
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.
Notes
Note: I made this recipe dairy free because I am lactose intolerant. You may use regular butter and sweetened condensed milk or heavy cream (equal substitutions) if you choose to make a dairy recipe.
Nutrition Facts
Calories
315.25Fat (grams)
14.76Sat. Fat (grams)
6.99Carbs (grams)
41.41Fiber (grams)
2.29Net carbs
39.1Sugar (grams)
27.13Protein (grams)
3.71Sodium (milligrams)
174.34Cholesterol (grams)
66.84Nutrition 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.
