Print

Biscoff Pumpkin Pie

Biscoff Pumpkin Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the creamy delight of Biscoff Pumpkin Pie, where the warm spices of pumpkin puree meet the rich flavors of Biscoff cookie butter. This unique twist on the traditional pumpkin pie features a crunchy Biscoff cookie crust that adds an irresistible texture and flavor. Perfect for festive gatherings or special occasions, this easy-to-make dessert will quickly become a favorite among family and friends. Serve it chilled with a dollop of whipped cream and a drizzle of salted caramel for an added touch of decadence.

Ingredients

Scale
  • 32 Biscoff cookies (8.8 oz package)
  • 6 tablespoons melted salted butter
  • 4 oz cream cheese (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)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Crush the Biscoff cookies in a food processor until fine crumbs form. Mix with melted butter in a bowl.
  3. Press the mixture into a 9-inch pie pan and bake for 8–9 minutes. Let cool.
  4. In a mixing bowl, beat cream cheese, brown sugar, and Biscoff cookie butter until smooth.
  5. Add pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and cloves; mix until combined.
  6. Fold in whipped cream gently until incorporated.
  7. Pour filling into cooled crust and refrigerate for at least 6 hours or overnight before serving.

Nutrition

Find it online: https://nobakeheaven.com/biscoff-pumpkin-pie/