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Preheat oven to 350°F. Lightly coat a 9-inch pie plate with cooking spray. In a medium bowl, toss together butter and crushed cookies. Spread into the pie plate; press evenly onto the bottom and up the sides. Bake for 5 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice and salt. Pour pumpkin mixture into the baked crust.
Bake for about 40 minutes more or until the filling is slightly puffed around the edges and just set in the center. Cool on a wire rack for 1 hour.
In a small microwave-safe bowl, combine dark chocolate and cream. Microwave on High for 30 seconds to 1 minute; stir until smooth. Let stand for 15 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Refrigerate, uncovered, for 1 hour. Cover and refrigerate for 2 to 24 hours more. If desired, drizzle with milk chocolate (or white chocolate).