Description
Indulge in the ultimate fall dessert with this delicious Biscoff Pumpkin Pie. This creamy treat marries the rich flavors of pumpkin with the unique taste of Biscoff cookie butter, all encased in a crunchy cookie crust that brings a delightful texture to every bite. Perfect for any gathering—from holiday feasts to cozy family dinners—this pie is incredibly easy to prepare and will impress everyone who tries it. Top it off with whipped cream and a drizzle of salted caramel for an extra special touch.
Ingredients
Scale
- 32 Biscoff cookies (8.8 oz package)
- 6 tablespoons melted salted butter
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse Biscoff cookies into fine crumbs. Combine with melted butter and press into a 9-inch pie pan. Bake for 8-9 minutes and let cool.
- In a separate bowl, use a mixer to beat heavy cream until stiff peaks form; refrigerate.
- In another bowl, mix cream cheese, brown sugar, and Biscoff cookie butter until smooth. Add pumpkin puree, vanilla, and spices; mix well.
- Gently fold in whipped cream into the pumpkin mixture until combined.
- Spoon the filling into the cooled crust, cover with plastic wrap, and refrigerate for at least 6 hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 107g)
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg