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5 from 3 votes

Biscoff Pumpkin Pie

Recipe from Two Peas and Their Pod

Biscoff Pumpkin Pie- this creamy pumpkin pie is made with Biscoff cookie butter and a Biscoff cookie crust. It's the easiest pumpkin pie recipe out there and everyone loves it. A MUST make for the holidays!
Prep Time6 hrs 20 mins
Cook Time8 mins
Total Time6 hrs 28 mins
Course: Dessert
Cuisine: American
Keyword: pie
Servings: 8
Calories: 453kcal

Ingredients

For the crust:

  • 32 Biscoff cookies 8.8 oz package
  • 6 tablespoons melted salted butter

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 of ground cloves
  • 1 cup heavy cream, cold
  • Extra whipped cream and salted caramel sauce, for serving, optional

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, you can put the cookies in a Ziploc bag, seal the bag, and pound with a rolling pin until you have cookie crumbs. 
This pie will keep in the fridge for up to 5 days. It can be made in advance. 

Nutrition

Calories: 453kcal | Carbohydrates: 45g | Protein: 4g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 56mg | Sodium: 302mg | Potassium: 227mg | Fiber: 2g | Sugar: 24g | Vitamin A: 5771IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg