You may have heard the phrase pumpkin pie crust.

It’s an old-fashioned recipe that you can make from scratch and it’s a delicious way to bring together all the flavors of summer.

The only problem?

You can’t find any fresh pumpkin pie dough in most grocery stores.

But you can still use the ingredients you already have in your pantry.

These pumpkin bread recipes are inspired by pumpkin pie filling, chocolate zucchinis, and chocolate chip cookies, and they are the perfect fall dessert.

So, how do you make pumpkin pie bread?

Well, this recipe is super simple, so here’s everything you need to know to make your own pumpkin pie crumbs.

(You can also try this recipe as a gluten-free pumpkin pie recipe.

If you don’t have gluten in your house, just skip this step.)


Make sure you have enough pumpkin.

If it’s too much for you, you can buy fresh pumpkin or canned pumpkin in the store, but you’ll need to cut back on the pumpkin pie topping.


Combine the pumpkin flour, baking powder, and salt in a large bowl.


Add the sugar, milk, and vanilla and mix until the mixture is moist and smooth.

Add more pumpkin flour if it’s more thick than thin.


In a separate bowl, combine the butter, butterfat, egg, and sugar.

Add them to the pumpkin mixture and mix with a wooden spoon until smooth.


Pour the mixture into your prepared pie crust pan.

Let it sit for a few minutes before you bake it.

The crust should be pretty soft, but the bottom should be very crisp.


Bake it for 20 minutes, until the top is golden brown and the center is browned.


While it’s baking, make the filling.

Melt the chocolate chips in a double boiler, then whisk together the pumpkin puree and cream until smooth and creamy.


Top the pumpkin with a dollop of the filling, and bake it for another 20 minutes or until it is set.


While the filling is baking, whip up the buttercream.

Beat together the eggs, milk and vanilla until smooth, then pour it over the top of the pumpkin filling.


When the filling has cooled, stir in the chocolate zuchinis.

Fill each zucchi with a spoonful of the mixture, then top with a chocolate chip cookie.



Notes For best results, try to bake them for 20 to 25 minutes, but a 12- to 15-minute bake time will work.