Let’s be real, fall is a beautiful, chaotic whirlwind of school events, cozy sweater aspirations, and a desperate need for all things pumpkin. But who has time for a fussy, complicated dessert? Enter this Biscoff Pumpkin Pie. It’s the hero your holiday table (or your average Tuesday night) has been waiting for. Imagine the creamy, spiced pumpkin filling we all know and love, but with a magical twist: a crust made entirely of Biscoff cookies. It’s the kind of dessert that looks like you slaved for hours but secretly comes together with a beautiful simplicity that busy folks like you and me can truly appreciate.

Table of Contents

Why You’ll Love This Biscoff Pumpkin Pie

Insanely Easy: Forget rolling out a finicky pie crust. This one is a simple press-in situation. No chilling, no rolling pin required!
A Flavor Game-Changer: The warm, caramelized spice of the Biscoff crust takes classic pumpkin pie to a whole new level of deliciousness.
Crowd-Pleasing Magic: This pie is the ultimate conversation starter at parties. It’s a guaranteed hit with both kids and adults.
Make-Ahead Friendly: You can bake this pie a day or two in advance, making your holiday prep a total breeze.

Gathering Your Ingredients

Here’s what you’ll need to create this autumnal masterpiece. The beauty is in the simplicity!

1 (14-ounce) package Biscoff Cookies (about 36 cookies)
6 tablespoons unsalted butter, melted
1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Whipped cream, for serving

Biscoff Pumpkin Pie Recipe Perfect Thanksgiving Dessert Idea

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Author: admin
Total Time: 5 hours 10 minutes
Yield: 8 slices 1x

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Description

Biscoff pumpkin pie recipe creamy spiced filling cookie crust Easy Thanksgiving dessert tech using Lotus Biscoff Your holiday favorite

Ingredients

Scale

1 package (14 ounce) Biscoff Cookies (about 36 cookies)

6 tablespoons unsalted butter, melted

1 can (15 ounce) pure pumpkin puree

1 can (14 ounce) sweetened condensed milk

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

Whipped cream, for serving

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Instructions

Preheat your oven to 350°F (175°C).

Place the Biscoff cookies in a food processor and pulse into fine crumbs. Alternatively, crush them in a zip-top bag with a rolling pin. Transfer to a bowl and mix with the melted butter until it resembles wet sand.

Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate to set.

In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.

Pour the filling into the crust. Bake on a baking sheet for 45-55 minutes, until the center is just set and may still have a slight jiggle.

Allow the pie to cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

An easy, no-fuss pumpkin pie with a magical twist: a crust made entirely of Biscoff cookies. The perfect make-ahead dessert for fall and the holidays.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 8 slices
Calories: 420 calories
Sugar: 42 g
Fat: 18 g
Carbohydrates: 58 g
Fiber: 2 g
Protein: 7 g

How to Make Your Biscoff Pumpkin Pie

Follow these simple steps for a perfect pie every single time. You’ve got this!

Preheat and Prep

Start by preheating your oven to 350°F (175°C). This gives it plenty of time to get nice and hot while you work.
Create the Crust

Place the Biscoff cookies in a food processor and pulse until you have fine crumbs. If you don’t have a food processor, no worries! Place the cookies in a sturdy zip-top bag and crush them with a rolling pin. Transfer the crumbs to a bowl and stir in the melted butter until the mixture is well combined and resembles wet sand.
Form the Crust

Press the Biscoff crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. I find using the bottom of a flat measuring cup helps to press it down smoothly. Place the crust in the refrigerator to set slightly while you make the filling.
Whisk the Filling

In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until the mixture is completely smooth and silky.
Bake to Perfection

Pour the pumpkin filling into your prepared Biscoff cookie crust. Place the pie on a baking sheet (this makes it easier to handle and catches any potential drips) and bake for 45-55 minutes. The pie is done when the center is just set and may still have a slight jiggle.
Cool Completely

Allow the pie to cool completely on a wire rack. Then, cover it and refrigerate for at least 4 hours, or preferably overnight. This chilling time is non-negotiable—it allows the flavors to meld and the filling to set up perfectly for clean slices.

Helpful Tips & Delicious Variations

Crust Consistency: When you press the crust into the pan, it should hold its shape. If it seems too dry, add another tablespoon of melted butter. Too wet? A few more cookie crumbs will do the trick.
Avoid Overbaking: The center of the pie should still have a little jiggle when you take it out of the oven. It will continue to set as it cools. Overbaking can lead to cracks.
Spice It Your Way: Feel free to use 2 teaspoons of pre-mixed pumpkin pie spice instead of the individual spices listed.
Garnish Galore: Serve with a generous dollop of whipped cream and a sprinkle of extra crushed Biscoff cookies or a drizzle of Biscoff cookie butter spread for the ultimate indulgence.

What to Serve With Your Pie

This Biscoff Pumpkin Pie is a star on its own, but it loves company! It’s the perfect grand finale to a comforting fall meal like my Creamy Tuscan Chicken. For a truly epic Thanksgiving spread, pair it with a cup of strong coffee or a glass of sweet dessert wine. The spicy, creamy flavors are a perfect match.

Your Biscoff Pumpkin Pie Questions, Answered

Can I make this pie ahead of time?

Absolutely! This pie is an excellent make-ahead dessert. You can bake it 1-2 days in advance. Just keep it covered tightly in the refrigerator until you’re ready to serve.

Do I have to use a food processor for the crust?

Not at all. While a food processor is quick, the zip-top bag and rolling pin method works beautifully. It’s also a great way to work out a little frustration!

How should I store leftovers?

Cover the pie tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 4 days. The crust may soften slightly, but it will still be delicious.

Can I freeze Biscoff pumpkin pie?

Yes, you can! Wrap the cooled pie tightly in a few layers of plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. For more tips, check out this guide on food storage safety.

Nutrition Information

Please note these values are estimates and may vary based on specific ingredients used.

So there you have it—the easiest, most delicious way to elevate your fall baking. This Biscoff Pumpkin Pie is more than just a dessert; it’s a little slice of cozy, stress-free joy. I promise it will earn a permanent spot in your recipe box. If you’re looking for another fantastic no-bake dessert, you have to try my No-Bake Cheesecake. Now, go forth and bake! I can’t wait for you to experience the magic.