Go Back Email Link
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!

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!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Chill Time 4 hours
Total Time 5 hours 10 minutes
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!