Quick Summary
Biscoff Pumpkin Pie- this creamy pumpkin pie is made with Biscoff cookie butter and a Biscoff cookie crust. It is the easiest pumpkin pie recipe out there and everyone loves it. A MUST make for the holidays!
I am normally not a huge pumpkin pie person, unless it is our Salted Caramel Pumpkin Pie. That one is the BEST! I always savor every bite.
Well, there is a new pumpkin pie in town that has stole my heart…this Biscoff Pumpkin Pie. You HAVE to try it. It is creamy, dreamy, and divine!
The pumpkin pie has a Biscoff cookie crust and is filled with a pumpkin, Biscoff, cream cheese, whipped cream filling. I know it may sound like a lot, but I promise all of the flavors play well together. The combination is PERFECTION!
And the best part? This pumpkin pie is EASY to make, like SO easy! You don’t have to fuss with traditional pie crust. The cookie crust takes less than 10 minutes to bake and you don’t have to bake the filling, you only have to chill it! So you can make the pie in advance, which is so helpful when you are making a big holiday feast!
This Biscoff Pumpkin Pie is a real WINNER! I recommend serving it with whipped cream and salted caramel sauce. YUM!
Biscoff Pumpkin Pie Ingredients
- Biscoff cookies– Biscoff cookies are the famous cookies that are commonly served on Delta airline flights. They are crisp shortbread cookies with warm spices and a deep caramel flavor. You can buy them online or at most grocery stores. You will need an 8.8 oz package to make the crust.
- Butter– melt the butter so you can mix it in with the Biscoff cookie crumbs.
- Cream cheese– make sure it is at room temperature.
- Brown sugar– to sweeten the pie!
- Biscoff cookie butter– if you haven’t tried Biscoff cookie butter, you are in for a real treat. Make sure you taste a spoonful before you get started:) You can order it here or look for it by the peanut butter at the grocery store. Trader Joe’s cookie butter will also work.
- Pumpkin puree– you need 1 cup so a 15 oz can will be more than enough.
- Vanilla extract– a splash!
- Spices– cinnamon, ginger, nutmeg, and cloves! The best fall spices!
- Heavy cream– you will whip the cream and fold it into the pie filling! Make sure the heavy cream is cold.
How to Make Biscoff Pumpkin Pie
- Pulverize the Biscoff cookies in food processor until finely ground into crumbs. 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 fine 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. Bake for 8 to 9 minutes. Remove from the oven and let the crust cool while you make the filling. You can make the crust in advance.
- 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.
- Add the pumpkin, vanilla, and spices. 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.
How to Store
Store the pie in the refrigerator, covered, for up to 5 days.
I love this recipe because it can be made in advance. And the leftovers are great for breakfast, just saying:)
More Pie Recipes
Biscoff Pumpkin Pie
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!
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
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.
This pie will keep in the fridge for up to 5 days. It can be made in advance.
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
Have you tried this recipe?
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