Biscoff Pumpkin Pie

A biscoff pie crust is filled with a creamy cream cheese biscoff pumpkin pie filling, and let me tell you, it's AMAZING!

Course Dessert

Cuisine American, English

Prep Time 10

Chill Time 4

Total Time 4 10

Servings servings

Calories 422kcal

Preheat oven to 350°F. In a medium sized bowl add the crushed Biscoff cookie crumbs, melted butter, and salt. Mix to combine. Transfer the mixture to a 9 inch round pie plate. Using your hands or the bottom of a cup or glass measuring cup to press the crumbs into the bottom and up the sides of the pan. Bake for 8 minutes, remove from the oven and let cool completely.

In a medium bowl, or the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Place in the fridge to keep cold while you make the filling.
In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese, brown sugar and biscoff cookie butter. Beat on medium speed for 2-3 minutes or until smooth and well combined. Add the pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and cloves. Mix until very smooth and combined. Using a rubber spatula to fold in the whipped cream.
Scoop the filling into the cooled pie crust. Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight. Keep the pie chilled and refrigerated until right before serving. (This pie can be made one day in advance).

Keep the pie chilled until just before serving.

Store in the fridge for up to 5 days.

Make sure the heavy cream is beaten until still peaks for best results.

This pie sets but it is still soft...keep that in mind!