Pumpkin Bomb Pie Recipe posted by Something Swanky Pin Share Tweet Email SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. This is not your grandmother’s pumpkin pie. This is a BOMB pie. Did you ever see that episode of “The Best Thing I Ever Ate: Guilty Pleasures” on FN with Duff Goldman and the Baltimore Bomb Pie? Ever since I saw that episode, well over a year ago, I’ve been tinkering with different “bomb pie” recipes. You’ve seen a couple of them: Chocolate Chip Cookie Bomb Pie Cute Cakes {Cutie Pie} But I think this pie could cream those other pies. {No pun intended. There will be no cream pies of any sort. ;)} It’s rich. It’s moist. It’s something different but without giving up those absolutely necessary traditional, festive flavors. And I’m talking pumpkin, pie crust, chocolate, caramel, and pecans. Get ready to fall in love… Pumpkin Bomb Pie Ingredients: 1 doz. Pumpkin Chocolate Chip Cookies (store bought or homemade, doesn’t matter) 1 pre-baked Pie Crust (store bought or homemade– I always go store bought on pie crust!) Approx. 1 c. Caramel Hershey Kisses 3/4 c. Chopped Pecans, divided (1/2 + 1/4) 1/2 c. Butter 1/2 c. Sugar 3 eggs 1 Tbsp. Corn Meal (you can substitute almond flour– random.) 1 Tbsp. Vinegar 1 tsp. Vanilla Approx. 1 c. Semi-Sweet Chocolate Chips Approx. 3/4 c. Heavy Whipping Cream Directions: Break apart the cookies and fill the pie crust with them. Unwrap the Hersey Kisses and fill in the “empty spaces” with them. Side Note: I baked pecans into my cookies, but you can just add them right into the pie with the Kisses at this point or not at all! 3. In a stand mixer, whisk together the butter, sugar, eggs, cornmeal, vinegar, and vanilla– it might look a little lumpy, by the way. Don’t worry if it doesn’t look all pretty and creamy. 4. Pour the mixture evenly over the cookies and kisses. Gently use a rubber spatula to incorporate fully. Tip: I kind of “cut” the cookies with the spatula and “smushed” it all together. You want the cookies to get soggy. That’s what you’re going for here. 5. Bake at 350º for 45 minutes, until golden brown on top. It may need to cool to set completely in the middle. 6. While it’s cooling, pour the chocolate chips into a microwave safe bowl. Pour the whipping cream over the chips until they’re exactly level with each other in the bowl (you should still be able to see the chocolate chips though– that’s very important). 7. Microwave for 1 minute and then whisk until smooth. 8. Spread the ganache on top of the pie. Garnish with chopped pecans (optional) If you’re impatient to taste (as well you should be!) you can serve it right away and it will be amazing. If you can wait for a little while (at least an hour), the ganache and the pie will set nicely, and you’ll be able to cut neat slices. This is also wonderful served with vanilla ice cream! I am so excited to be participating in Tidy Mom’s 3rd Annual Love The Pie party!! Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press Please visit my Party Page for a more complete index of Link Parties. If you host a regular link party, please add it to my Party Page!
OH MY!!! This sounds super amazing!!!! I will be right over with my fork to help you eat those:-) Reply
I have never heard of a BOMB pie before, but now I definitely need to try one. How outrageous and delicious does this look?! ~ Courtney Reply
oh my gosh is all i can say.Would luv for my readers to see this awesome idea, will you please join our weekly party athttp://www.passionatelyartistic.com/2011/11/thanksgiving-showcase-tutorial-with.htmlhave a great crafting weekend!Maggiehttp://passionatelyartistic.com Reply
I will always maintain that there is nothing better than warm chocolate chip cookies. Adding pumpkin, I’m sure, just punches up the flavor! Reply
This does look like the bomb! Anything with caramel Kisses thrown in just has to be wonderful! I love it! Thanks for sharing on Sweet Indulgences Sunday. Reply
@Dorothy @ Crazy for Crust lol, I have a problem, don’t I? I think I’ve got it REALLY close to where I want it though, just a few more minimal things left to do… I definitely have a problem 🙂 Reply
Oh yum, this pie looks absolutely amazing! Love the twist on usual pumpkin pie…bet chocolate goes perfectly! 🙂 Reply
O!M!G! That’s all I can say… I shared your recipe on my blog this week… http://therickettchronicles.blogspot.com/2011/11/must-try-tuesday-november-15-2011.html Thanks!WendeThe Rickett Chronicles Reply
This is quite different, but it does look amazing. The bomb! Have a great week and a Happy Thanksgiving, Ashton! Reply
ooo-whee! i pinned this months ago and finally, FINALLY got around to making it and wow! thank you for sharing! i left out the ganache because i got lazy and it was still quite tasty. i’m going to make it again sans pecans. i think i need to go through yer other pies. sooo good! Reply
ashton, do you have a pumpkin cookie recipe that you like to use for this?? yours look so soft and yummy, and i would love to go with that over store bought. Reply
Honestly, I use store bought cookies for this recipe. They’re perfect because they’re always a little bit dry. And, for whatever reason– that seems to work really well! Reply
