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Biscoff Pumpkin Pie Recipe Perfect Thanksgiving Dessert Idea

Biscoff Pumpkin Pie Recipe
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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.

    Nutrition

    Find it online: https://bestdisheasy.com/biscoff-pumpkin-pie-crust-gingersnap-cookie/