1. Preheat the oven to 325 degrees F. Butter a 9-inch pie plate and press the pie crust dough into the plate. Poke a few holes in the bottom of the crust with the tines of a fork. Set aside in the fridge. 2. Using an electric mixer, beat the eggs in a medium bowl until foamy, about three minutes. Add the flour, brown sugar, sugar, cinnamon, salt, and vanilla, beat until combined. Add the butter and pumpkin butter, and continue beating until combined. Stir in the chocolate chips.3. Grab the pie crust. Drizzle half of the sweetened condensed milk over the bottom of the crust. Spoon in half the cookie dough. Drizzle the remaining sweet milk over the cookie dough. Spoon in the rest of the cookie dough. 4. Transfer to the oven and bake for 50-55 minutes or until a knife inserted into the center comes out clean. Allow to cool at least 20 minutes. Serve warm or at room temperature.
Pumpkin Butter: you can use my homemade pumpkin butter or just pick some up from Trader Joe's, Whole Foods, your local market, or via Amazon.If you want more Pumpkin Spice Flavor:add in 1/2 teaspoon to 1 teaspoon pumpkin pie spice with the flour. Looking for the Non-Pumpkin Version? Try my Gooey Chocolate Chip Cookie Pie.