Snickerdoodle pumpkin pie recipe is a 'perfect match' for fall

People are looking for new ways to incorporate pumpkins as more than just a patio decoration. That includes in the kitchen.

The snickerdoodle pumpkin pie from Southern food blog Quiche My Grits gives a cinnamon twist to the classic holiday dessert.

In celebration of National Pumpkin Day (Oct. 26), Quiche My Grits creator Debi Morgan has shared her recipe with Fox News Digital.

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"You're going to love the combination of crunchy cinnamon sugar crumbles with creamy pumpkin pie," Morgan, who lives in Asheville, North Carolina, said via email to Fox News Digital. 

"It's the perfect match!"

Pumpkins are one-half of the combined flavors of the snickerdoodle pumpkin pie, shown at right. (iStock; Quiche My Grits)

Ingredients

Pumpkin Pie Filling

4 ounces cream cheese, softened

1 can (14-ounce) sweetened condensed milk

1 can (15-ounce) pure pumpkin

2 large eggs

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½ teaspoon pumpkin pie spice

½ teaspoon cinnamon

½ teaspoon ground ginger

1 refrigerated pie crust (unbaked)

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Snickerdoodle Crumbles

1 package (17.9 ounces) snickerdoodle cookie mix

1 stick butter

1 egg, beaten

These are the ingredients that Quiche My Grits creator Debi Morgan uses to make her snickerdoodle pumpkin pie recipe. (Quiche My Grits)

Directions

Pumpkin Pie Filling

1. Preheat oven to 350 degrees.

2. Press an unbaked pie crust into a 9-inch deep dish pie plate. Crimp edges if desired.

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3. In a mixing bowl, beat cream cheese until softened.

4. Add sweetened condensed milk and beat on high for 2 minutes until lumps are gone. Scrape the sides of the bowl and mix again.

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5. Add pumpkin, eggs, pumpkin pie spice, cinnamon and ginger. Mix on medium-low speed until blended. Pour filling into pie crust. 

6. Bake pie at 350 degrees for 50 minutes or until sides are set and middle is slightly jiggly. 

7. Cool pie for at least one hour on rack, then transfer to the refrigerator and cool one hour more.

The snickerdoodle pumpkin pie uses snickerdoodle cookie crumbles to create the crunchy topping. (Quiche My Grits; iStock)

Snickerdoodle Crumbles

1. Preheat oven to 375 degrees.

2. In a large bowl, mix snickerdoodle cookie mix and cinnamon packet together (follow these instructions rather than the ones on the package).

3. Add melted butter and beaten egg. Stir until moistened.

4. Spread cookie mix onto a half sheet pan. Bake at 375 degrees for 10 minutes until cookie dough is crispy, but not cooked all the way through.

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5. With a large spoon, break up the cookie dough into crumbles. If it doesn't crumble, cook a little longer, but don't let it burn.

6. Cool crumbles while pie is cooling in fridge. Use hands after it has cooled to break into smaller crumbles.

7. After pie has cooled, sprinkle crumbles on top. Serve with whipped cream if desired.

This original recipe is owned by Quiche My Grits and was shared with Fox News Digital.