Biscoff Pumpkin Pie
User Reviews
4.6
Biscoff Pumpkin Pie
Description
This pie uses a crust made from finely ground Biscoff cookies combined with melted salted butter, pressed into a 9-inch pie pan and baked briefly to set a flavorful, crunchy base. The filling is made by beating together cream cheese, brown sugar, and Biscoff cookie butter until smooth before mixing in pumpkin puree and a blend of spices including cinnamon, ginger, nutmeg, and cloves, balanced with vanilla extract. Separately, cold heavy cream is whipped into stiff peaks and gently folded into the pumpkin mixture to lighten the filling. The pie is chilled to set the filling into a creamy consistency with a spiced pumpkin flavor enhanced by the Biscoff components. Serving suggestions include drizzling salted caramel sauce and adding whipped cream on top for extra richness. The pie can be prepared ahead and stored refrigerated for up to five days. If a food processor is not available, cookie crumbs can be made by pounding cookies in a sealed plastic bag.
Ingredients
For the crust:
- 32 Biscoff cookies 8.8 oz package
- 6 tablespoons butter melted, salted
For the filling:
- 4 oz cream cheese at room temperature
- 1/2 cup brown sugar
- 1/3 cup Biscoff cookie butter
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch ground cloves
- 1 cup heavy cream cold
- Whipped Cream for serving, optional, extra
- salted caramel sauce for serving, optional, extra
Instructions
- Preheat oven to 350 degrees F.
- Pulverize the Biscoff cookies in food processor until finely ground into crumbs.
- In a medium bowl, combine cookie crumbs and melted butter. Use a fork to combine ingredients well.
- Pour mixture into a 9-inch pie pan. Press the mixture into the bottom of the pan and slightly up the sides. You can use the bottom of a flat measuring cup to press the crumbs in the pan tightly. Bake for 8 to 9 minutes. Remove from the oven and let the crust cool while you make the filling.
- Use a stand mixer with the whisk attachment or a hand mixer to beat the heavy cream until stiff peaks form. Transfer to a bowl and place in the refrigerator until ready to use.
- Use a stand mixer or hand mixer to beat the cream cheese, brown sugar, and Biscoff cookie butter together. Beat until smooth, scraping down the sides of the bowl with a spatula, if necessary. Add the pumpkin, vanilla, cinnamon, ginger, nutmeg, and cloves. Mix until combined.
- Gently fold the whipped cream into the pumpkin mixture until combined. Don’t over mix, you don’t want to deflate the whipped cream.
- Scrape the mixture into the prepared crust. Spread evenly with a spatula. Cover gently with plastic wrap and refrigerate until set, at least 6 hours or overnight.
- When ready to serve, remove the pie from the refrigerator. Serve with extra whipped cream and salted caramel sauce, if desired.
Notes
- If you don't have a food processor, crush the Biscoff cookies in a sealed bag with a rolling pin to make crumbs.
- This pie should be kept refrigerated and is best consumed within five days.
- The recipe allows for make-ahead preparation, offering convenience for planned meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 302mg | 13% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 5771IU | 115% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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