Biscoff Pumpkin Pie Recipe Perfect Thanksgiving Dessert Idea
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:admin
Total Time:5 hours 10 minutes
Yield:8 slices 1x
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
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.
