# Ingredient List:
→ Crust
01 - 1 unbaked 9-inch pie crust, homemade or store-bought
→ Pumpkin Layer
02 - 1 cup canned pumpkin purée
03 - 1/3 cup granulated sugar
04 - 1 large egg
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground ginger
07 - 1/8 teaspoon ground nutmeg
08 - 1/4 teaspoon salt
09 - 1/3 cup heavy cream
10 - 1 teaspoon vanilla extract
→ Chocolate Chip Cookie Layer
11 - 1/2 cup unsalted butter, softened
12 - 1/2 cup brown sugar, packed
13 - 1/4 cup granulated sugar
14 - 1 large egg
15 - 1 teaspoon vanilla extract
16 - 1 cup all-purpose flour
17 - 1/2 teaspoon baking soda
18 - 1/4 teaspoon salt
19 - 1 cup semisweet chocolate chips
# Directions:
01 - Preheat oven to 350°F (175°C). Arrange the unbaked pie crust into a 9-inch pie dish and reserve.
02 - Combine pumpkin purée, granulated sugar, egg, cinnamon, ginger, nutmeg, salt, heavy cream, and vanilla extract in a medium bowl. Whisk until smooth and homogeneous.
03 - In a large bowl, cream together softened butter, brown sugar, and granulated sugar until pale and fluffy using an electric mixer or whisk.
04 - Incorporate the egg and vanilla extract into the creamed mixture. Mix until fully blended.
05 - Whisk together all-purpose flour, baking soda, and salt in a separate bowl. Gradually introduce these dry ingredients to the butter mixture, mixing gently until just combined.
06 - Fold semisweet chocolate chips into the cookie dough until evenly distributed.
07 - Spread the pumpkin mixture evenly over the prepared pie crust.
08 - Drop spoonfuls of cookie dough over the pumpkin layer. Gently spread to cover as much surface as possible without displacing the pumpkin. The dough will expand during baking.
09 - Bake for 40 to 45 minutes, or until the cookie layer is golden brown and set. Test with a toothpick—if inserted into the center, it should come out mostly clean.
10 - Let the pie cool completely on a rack before slicing. Present at room temperature or gently warmed.
