4.6 from 87 votes
Biscoff Pumpkin Pie
Biscoff Pumpkin Pie features a crust made from crushed Biscoff cookies mixed with melted butter, baked to a crisp base. Its filling blends cream cheese, brown sugar, Biscoff cookie butter, pumpkin puree, warm spices, and vanilla extract. A topping of whipped cold heavy cream completes the dessert, optionally served with salted caramel sauce and whipped cream.
Prep Time
6 hrs 20 mins
Cook Time
8 mins
Total Time
6 hrs 28 mins
Servings:
8
Calories:
453 kcal
Course:
Dessert
Cuisine:
American
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
- salted caramel sauce for serving, optional, extra
- Whipped Cream 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 453
% 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.