Biscoff Pumpkin Pie

Velvety pumpkin cream filling infused with the caramelized sweetness of cookie butter and nestled in a crisp Biscoff cookie crust! A must-have dessert to serve at your next holiday gathering!

There’s nothing more quintessential at Thanksgiving than a slice of good ol’ pumpkin pie. Although it looks rather simple in appearance, there’s just something so irresistible about this classic American dessert. Of course, if you want to eat it the RIGHT way, it HAS to be piled high with a generous helping of whipped cream. In fact, the whole goal is to make sure that you can’t even see the slice of pie underneath the heaping cloud of whipped cream.

This week, I decided to take this beloved fall favorite and add a nice little twist to it. A twist that would take pumpkin pie to a whole new level…

This Biscoff Pumpkin Pie is supremely creamy, light, and BEYOND heavenly. It combines the buttery, brown sugary sweetness of Biscoff cookie butter with the blissful flavor of pumpkin pie. 

And for those of you who don’t really fancy pumpkin pie, I HIGHLY recommend you give this pie a chance. It’s not as “squashy” as pumpkin pie and it has the most exquisite mousse-like texture. To me, it’s like biting into the most velvety pumpkin-spiced cloud. It also has a wonderfully crisp crust that’s made with those incredibly addictive Biscoff cookies.

Not only is this Biscoff Pumpkin Pie to-DIE-for, but it’s super simple to make. Something I’m sure most of you could really use, especially when you’re about to host a Thanksgiving gathering that you’re SO not ready for.

As with most pies, you’ll start with the crust. It’s an easy peasy cookie crumb crust, made with melted butter, brown sugar, and Biscoff cookies. In case you’ve never heard of Biscoff cookies, they’re like shortbread cookies, but they have the most decadent caramelized, cinnamon-spiced flavor. Most people associate Biscoff cookies with plane rides since Delta Airlines is  famous for giving them out on flights. 

The pie filling is almost as simple to make as the crust. You’ll start by whipping up some heavy cream until light and fluffy. Then you’ll beat a block of cream cheese with some brown sugar and powdered sugar until completely smooth. Make sure that there aren’t any chunks of cream cheese throughout the mixture since they’re hard to break up as more ingredients are added.

Now it’s time to add the second star ingredient of the show–cookie butter. Even though this is called BISCOFF Pumpkin Pie, you’re free to use any brand of cookie butter. I’ve seen cookie butter at Trader Joe’s (Speculoos spread), Wal-Mart, and most big-chain grocery stores. Just make sure to get the creamy kind.

Once the cookie butter is incorporated into the mixture, pumpkin puree, vanilla, ground cinnamon, pumpkin pie spice, and salt are added. Then the whipped cream is folded in at the very end. After the filling is poured into the crust, the pie needs to chill in the refrigerator for at least 4 hours to firm up. 

To add a little extra spice to this pie, I whipped up some cinnamon-spiced whipped cream. Plain whipped cream just didn’t seem good enough for such a divine pie, and I figured that the extra spice wouldn’t hurt.

Oh, and if you end up with any leftovers (don’t plan on it!), this pie freezes incredibly well. In fact, because of its extra creamy soft texture, it can be eaten straight out of the freezer. When frozen, it tastes a lot like an ice cream pie. Whether thawed or unthawed, I’m sure you’ll enjoy every single bite of this impossibly delicious pie!

Biscoff Pumpkin Pie

Velvety pumpkin cream filling infused with the caramelized sweetness of cookie butter and nestled in a crisp Biscoff cookie crust! A must-have dessert to serve at your next holiday gathering!

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Prep Time 1 hour hr

Cook Time 10 minutes mins

Chill Time 4 hours hrs

Total Time 5 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 8 Slices

Ingredients

  

Biscoff Cookie Crust:

• 2 cups Biscoff/Speculoos cookie crumbs (about 32 cookies)
• 2 Tablespoons brown sugar
• 6 Tablespoons butter, melted

Biscoff Pumpkin Filling:

• 1 cup heavy cream
• 8 ounces cream cheese, softened to room temperature
• 1 cup brown sugar, packed
• ¼ cup powdered sugar
• ½ cup cookie butter (Biscoff or Speculoos spread)
• 1 cup pumpkin puree
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon salt

Cinnamon Whipped Cream

• 1 cup heavy cream
• ⅓ cup powdered sugar
• 1 teaspoon vanilla
• ½ teaspoon ground cinnamon

For Decorating:

• Ground cinnamon

Instructions

 

Make the Crust:

• Preheat the oven to 350ºF, and spray a 9-inch pie pan with nonstick cooking spray.
• Using a fork, toss the cookie crumbs, brown sugar, and melted butter together in a medium bowl. Press mixture into the bottom of the pie dish and bake in the oven for 8-10 minutes. Remove from the oven and cool completely.

Make the Filling:

• In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to another bowl and place in the refrigerator.
• Return mixing bowl to stand mixer and replace whisk attachment with paddle attachment. Beat the cream cheese, brown sugar, and powdered sugar together until smooth and creamy. Add the cookie butter and continue mixing until completely combined, scraping down the sides and bottom of the bowl, as needed.
• Add the pumpkin puree, vanilla, spices, and salt. Mix on high until smooth and combined. Use a silicone spatula to fold in the whipped cream.
• Pour filling into pie crust and smooth out evenly. Cover pie and refrigerate for at least 4 hours, or overnight.

Make the Whipped Cream:

• In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Add the powdered sugar, vanilla, and cinnamon, and continue beating until stiff peaks form. Transfer whipped cream to a large pastry bag fitted with a star tip.

To Decorate:

• Pipe a border of whipped cream along the edges of the pie. Sprinkle ground cinnamon along the border. Slice, serve, and enjoy!