Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Add
Graham Cracker Crumbs (125 g)
,
Cookie Butter Spread (60 g)
,
Unsalted Butter (70 g)
, and
Granulated Sugar (25 g)
into a medium mixing bowl and mix until you have a sandy texture.
Step 3
Pour the crust mixture into a 9-inch tart pan and press into an even layer using the bottom of a greased cup or your hands. Place in fridge until ready to fill.
Step 4
Add
Canned Pumpkin Purée (425 g)
,
Sweetened Condensed Milk (395 g)
,
Egg (1)
,
Pumpkin Pie Spice (6 g)
,
Salt (2 g)
, and
Vanilla Extract (2 mL)
into the bowl and whisk until smooth.
Step 5
Pour filling into the crust and bake for 10 minutes at 425 degrees F (220 degrees C) and then lower the temperature to 350 degrees F (180 degrees C), baking for 30-35 minutes. The center may slightly jiggle, but as long as a inserted toothpick comes out clean, it's done.
Step 6
Cool on a rack and serve at room temperature. Dust with powdered sugar and dollop with whipped cream and enjoy!
