Biscoff Pumpkin Pie
Creamy no-bake pumpkin and Biscoff mousse filling in a crisp baked Biscoff cookie crust.
Ingredients
Ingredients
- 32 Biscoff cookies 8.8 oz package
- 6 tablespoons salted butter melted
- 4 oz cream cheese at room temperature
- 1/2 cup packed brown sugar
- 1/3 cup Biscoff cookie butter
- 1 cup pumpkin puree
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cloves
- 1 cup cold heavy cream
- Whipped cream for serving (optional)
- Salted caramel sauce for serving (optional)
Instructions
- Preheat the oven to 350°F.
- Place the Biscoff cookies in a food processor and process until they are finely ground into even crumbs.
- Transfer the crumbs to a medium bowl, add the melted salted butter, and stir until all the crumbs are evenly moistened and clump together when pressed.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish, using the bottom of a glass or measuring cup to create an even, compact crust.
- Bake the crust for 8 minutes, until fragrant and set, then remove from the oven and cool completely at room temperature.
- Once cooled, place the crust in the refrigerator to chill while you prepare the filling.
- In a mixing bowl, beat the room-temperature cream cheese and brown sugar with a hand mixer until smooth, creamy, and free of lumps.
- Add the Biscoff cookie butter, pumpkin puree, vanilla bean paste, cinnamon, ginger, nutmeg, and cloves to the bowl and beat until the mixture is smooth and well combined.
- In a separate clean, cold bowl, whip the heavy cream with a hand mixer or stand mixer fitted with the whisk attachment until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture in 2 to 3 additions, using a spatula to turn and cut through the mixture until no streaks remain, being careful not to deflate the whipped cream.
- Pour the pumpkin Biscoff filling into the chilled crust and smooth the top with a spatula.
- Refrigerate the pie for at least 6 hours, or until fully set and firm enough to slice cleanly.
- When ready to serve, slice the pie and top each slice with whipped cream and a drizzle of salted caramel sauce, if desired.
Notes
- Chill the mixing bowl and beaters for the whipped cream for 10 minutes in the freezer before whipping for best volume.
- Make this pie up to 1 day in advance and keep it covered in the refrigerator until serving.
- Use pure pumpkin puree, not pumpkin pie filling, for the correct texture and flavor.
- If using unsalted butter, add a small pinch of salt to the crust mixture.
- Store leftovers covered in the refrigerator for up to 3 days.
- Make this pie up to 1 day in advance and keep it covered in the refrigerator until serving.
- Use pure pumpkin puree, not pumpkin pie filling, for the correct texture and flavor.
- If using unsalted butter, add a small pinch of salt to the crust mixture.
- Store leftovers covered in the refrigerator for up to 3 days.