Please pop in the delivery postcode below to see if we deliver this tasty product to your area, and if so on what days! Delivery cost is applied at the checkout.
Prep Time: 45 mins
Cook Time: 50 mins
Total Time: 1 hr 35 mins
Servings: 8-10 people
Our Pecan Pumpkin Stuffed Cookie Pie is the ultimate autumnal dessert to share with loved ones during a cosy night in. A buttery shell of cookie dough studded with dark and white chocolate chips is filled with a sweet croissant crisp and a thick, ooozy pumpkin caramel. This pie is best enjoyed warm, fresh from the oven, paired with (generous) scoops of madagascan vanilla ice cream.
★★★★★
Author: Annabel Lui
Serving: 8-10 people
For the cookie dough:
- 200g Unsalted butter (softened)
- 1 tsp Salt
- 140g Granulated sugar
- 400g Plain flour
- 2 Free range eggs
- 1 tsp Baking powder
- 140g Light brown sugar
- 1 tsp Vanilla extract
- 100g Dark chocolate chips
- 100g White chocolate chips
For the croissant crisp:
- 3 tbs Light brown sugar
- 6 tsp Water (boiled)
For the pumpkin caramel:
- 300g Sugar
- 60g Golden syrup
- 150g Pumpkin puree (roasted yourself or from a can)
For the cookie dough, beat together the butter, salt, granulated sugar, light brown sugar, baking powder and vanilla extract until light and fluffy.
Add the eggs to the butter mixture and beat until combined.
Mix the flour and chocolate chips into the mixture until a cookie dough forms, and chill in the fridge for 1-2 hours.
For the croissant crisp, preheat the oven to 180°C/fan 170°C (375°F) Gas 5.
Mix the boiled water with the light brown sugar until a syrup forms.
In a separate bowl, rip apart old croissants into pieces and add the syrup to coat the croissants.
Transfer the syrup soaked croissants onto a baking sheet, spreading evenly, and bake for 20 minutes until golden brown. In the same oven, bake the pecans until roasted. Set aside.
For the pumpkin caramel, add the sugar to a saucepan and caramelise.
Add the double cream, pumpkin puree, vanilla extract and golden syrup and boil the mixture for 3-5 minutes.
Turn the heat off and add the butter until fully incorporated. Set aside.
For the cookie pie, preheat the oven to 180°C/fan 170°C (375°F) Gas 5.
Mix the croissant crisp mixture, the toasted pecans and the pumpkin caramel together until fully combined.
Using a 10 inch round pie dish, lay half the cookie dough at the bottom of the dish and build the cookie dough up the sides.
Add the crispy mixture to the inside of the pie, and add the remainder of cookie dough on top to seal the pie.
Bake for 30 minutes or until golden brown. Serve with vanilla icecream and a drizzle of maple syrup.
Absolutely! If you have time, you can have the cookie dough and pumpkin caramel ready a day in advance and store them in the fridge. When you're ready to use them, bring the cookie dough to room temperature so that it's easier to handle.
To get the right texture, stale croissants work best. If you don't have any to hand, you can still use fresh croissants but we recommend lightly toasting them in the oven to get a better final result!
If you can't finish it all in one sitting, then you can freeze your cookie pie by wrapping it tightly in plastic, storing it in an airtight container and popping it in the freezer. Before serving, allow it to thaw completely and reheat in the oven until warm for the best experience.
If you'd prefer not to use the milk or white chocolate chips, you can always get creative with other ingredients! Experiment by adding some seasonal spices like cinnamon, different types of dried fruits, nuts or even mini marshmallows to make it your own!
Annabel is the co-founder of Cutter & Squidge and takes inspiration from around the world to create delicious bakes for our blog and collections
Please pop in the delivery postcode below to see if we deliver this tasty product to your area, and if so on what days! Delivery cost is applied at the checkout.