To take one look at this blog, you’d think it was focused solely on desserts these days. Recent posts have included, cider donut shortcakes, cookie butter buckeyes, chocolate cake with burnt oranges – Mom, I promise we’re eating real food, too! Just last week we had escarole and white bean soup one night and Bear made chicken, sweet potato, and kale enchiladas the next. It’s fall, though, and with it comes the push for food that comforts and that wows a holiday crowd. Which is what we have here – a real showstopper of a dessert for either Thanksgiving (or Friendsgiving if that’s more your speed, as it is mine) or the winter holidays: Pumpkin Spice Cookie Butter Pie!
Whaaaaaat? You didn’t know Trader Joe’s has updated its year-round classic cookie spread and infused it with the official flavor of Fall, pumpkin spice? Let me save you any question that this might not be the most perfect marriage – it is on par with love of Beyoncé and Jay-Z. If you’ve never had cookie butter – or speculoos spread, as it’s called in most of the world outside of the U.S. – it’s ground, spiced graham cookies that are crushed and blended to form a thick peanut-butter-like paste. My personal favorite part of speculoos spread, or cookie butter, are the little tiny crystals of undissolved cookie throughout – it takes any apple slice, waffle, or PB&J to another level.
When I saw this Pumpkin Spice Cookie Butter at Trader Joe’s a few weeks ago, I figured we’d just eat it as is, spread on whatever vehicle selected to get it into our mouths fast enough. “Maybe,” I said to a skeptical-of-all-things-trendy Bear, “we can blend it into a smoothie with bananas!” But once home, I found myself thinking of something seasonal to do with it. It is pumpkin spice, after all, and we’re coming up on holidays where you might need to bring a dessert to a party. Sure, you could bring a traditional pumpkin pie – they’re delicious – but you could also bring a Pumpkin Spice Cookie Butter Pie that tastes like the old standard and gingerbread cheesecake had a baby. I vote for the latter!
While this certainly isn’t my prettiest pie crust (don’t be like me and forget to chill your pie dough before you bake it), it hardly even matters when you have a filling this good. Cream cheese adds a velvety-ness to the mix and a slight tang, while freshly blended and barely sweetened whipped cream lightens things up to a beautiful not-quite-airy, but mousse-like texture. If you’re looking for a little something different in a Fall dessert, try this pie – it’s creamy and dense, easy to make-ahead (pop it in the fridge or freezer), and a delectable new version of a Fall classic.
Pumpkin Spice Cookie Butter Pie
Yields one 9-inch pie
1 fully-baked pie crust, cooled completely
8 ounces of cream cheese, softened
1-1/3 cup of Trader Joe’s Pumpkin Spice Cookie Butter
1 cup of confectioner’s sugar
1-1/2 cups of heavy cream
1/4 cup of granulated sugar
In a medium mixing bowl, combine the heavy cream and the granulated sugar and whip until peaks form; the peaks should stand on their own when the beaters are removed. Refrigerate the whipped cream while you prepare the next step. In a larger bowl, use a hand-mixer to combine the cream cheese and the pumpkin spice cookie butter. Once combined, slowly add in the cup of confectioner’s sugar and blend completely.
Remove the whipped cream from the refrigerator and fold two-thirds of it into the cookie butter mixture. Be gentle so that some of the air of the whipped cream is left behind and aerates the pie filling. Once combined, pour the mixture into the pie crust and allow to set for at least 2 hours before serving. You can use the remaining whipped cream to top the pie or serve on the side. Refrigerate leftovers for up to 5 days.
This pie can be made up to two days in advance if kept in the refrigerator and can also be frozen two weeks prior to when you might need it. To make 2 days ahead, fill the pie crust, but do not add the whipped cream. Wrap tightly with foil and keep cold in the back of your refrigerator. Prior to serving, make fresh whipped cream for top. If freezing, fill the pie crust and skip the whipped cream on top. Wrap the pie tightly in plastic wrap and then again in heavy-duty aluminum foil to keep out frost – the double layer of protection is a must. Defrost on the counter for an hour before serving and make fresh whipped cream to top.