Biscoff Pumpkin Pie Delight

This creamy biscoff pumpkin pie recipe has completely changed my family's holiday dessert table, making it the ultimate easy pumpkin pie with biscoff crust for autumn gatherings. In just about 35 minutes of hands on prep and a quick bake, you can serve up a richly spiced pumpkin pie with an irresistible Lotus Biscoff cookie base and caramel notes no graham cracker could match. If you want a pie that stands out at Thanksgiving or delivers pumpkin pie flavor on a weeknight, this is the recipe to try next.

I first baked this biscoff cookie butter pumpkin pie last October for my daughter's birthday, eager to try a new twist on the standard pumpkin pie. From the first bite, my family agreed the creamy filling and deep spice made it taste like the best butterscotch pie with biscoff crust from my dad's childhood. Now, it's a requested staple for every fall occasion, and the plush, silky texture always means there are fights for the last piece at Thanksgiving gatherings.

Gather Your Ingredients

• Lotus Biscoff cookies (classic variety, finely ground): Key for the pie crust, these cookies bring unbeatable caramel crunch. Always use the plain style, not filled, for best results. Crisp speculoos, ginger cookies, or graham crackers work as substitutions in a pinch
• Melted salted butter: Blends with the biscoff crumbs to create a sturdy, flavorful crust with a rich depth. Unsalted butter also works, just add a pinch of salt to taste
• Cream cheese, room temperature: Creates a smooth, creamy pumpkin pie filling. Let it stand at room temp before mixing for a lump free texture; use dairy free cream cheese if needed
• Brown sugar (light or dark): Adds moisture and complexity without oversweetening the filling. Choose light or dark brown for varied depth. Maple syrup can be swapped for different sweetness
• Creamy biscoff cookie butter: Intensifies the pie's flavor and gives a melt in your mouth quality. Trader Joe's cookie butter or similar can be used as a substitute
• Pumpkin puree (pure, not pumpkin pie mix): Forms the base of a classic pumpkin pie. Always check the label for pure pumpkin for best results
• Pure vanilla extract: Enhances aromatic warmth and blends with spices for a mellow finish
• Ground cinnamon, ginger, nutmeg: These spices bring authentic autumn flavor and warmth; grated fresh if you have them, or use quality ground spices
• Cold heavy cream: Whipped and folded in to create extra silkiness and a lightweight, dreamy filling. Coconut cream is a dairy free swap

How to Make Biscoff Pumpkin Pie

Preheat and Prepare for Quick Assembly:

Set your oven to 350 degrees F at the start so it comes to temperature while you prepare ingredients. This reduces downtime and ensures the biscoff cookie pie crust is ready at the right moment, preventing the crust from drying out as you mix the filling.

Crush the Biscoff Cookies for a Crisp Crumb:

Pulse biscoff cookies in a food processor for about 1 full minute until finely ground and sandy. Fine crumbs yield the best crust structure and allow neat slices, while larger pieces make it fall apart. If needed, crush in a zip top bag using a rolling pin until even without chunks.

Mix and Bake the Biscoff Cookie Crust:

Pour the melted salted butter slowly into the ground cookies in a medium bowl. Use a fork to combine until the crumbs feel damp (but not greasy) throughout. Press the mixture firmly and evenly across the bottom and sides of a 9 inch pie pan with a measuring cup. Bake for 8 to 10 minutes until just set and deeply aromatic but not dark brown; the crust should feel toasty but soft to the touch.

Create the Creamy Pumpkin Filling:

In a mixing bowl, beat cream cheese, brown sugar, and biscoff cookie butter on medium speed for 2 minutes until silky smooth and fluffy, scraping the sides as needed. Add the pumpkin puree, vanilla, cinnamon, ginger, and nutmeg. Mix on low speed until no streaks remain, which prevents overbeating and ensures a velvety, even filling layer.

Whip and Fold in Cream for Lush Texture:

In a cold bowl, whip heavy cream on medium high until stiff peaks form, about 2 to 3 minutes. Carefully fold whipped cream into the pumpkin mixture just until combined. Folding preserves the filling's airiness, leading to a lighter, luscious bite in every slice.

Fill, Bake, and Check for Doneness:

Spoon the filling into the cooled biscoff crust, smoothing the surface with an offset spatula for a professional finish. Bake at 350 degrees F for 30 to 45 minutes, checking at the 30 minute mark. The pie is done when the edges puff and the center holds a slight jiggle when gently tapped. Overbaking leads to cracks, so remove when just set for a creamy result.

Cool and Chill for Slicing Perfection:

Allow the pie to cool on a wire rack for at least 1 hour before refrigerating for 2 to 3 hours or overnight. Proper chilling guarantees clean slices and the richest flavor. Right before serving, finish with fresh whipped cream or crushed biscoff cookies for an extra touch.

The first time I combined biscoff cookie butter with pumpkin, I was shocked by the warm caramel aroma that filled the kitchen and brought back memories of old fashioned butterscotch pie. Sharing slices at Thanksgiving, my family raved about the silky texture and bold spice that made it a holiday favorite from the very first try. Every celebration since, this biscoff pumpkin pie has disappeared faster than any other on the table.

Smart Swaps and Variations

Biscoff pumpkin pie is incredibly flexible, making it ideal for adapting to special diets or flavor preferences. Swap in dairy free cream cheese and coconut cream to create a vegan or lactose free version, or use gluten free speculoos style cookies if avoiding wheat. Graham crackers can replace biscoff cookies for a milder crust, and a touch of maple syrup offers a natural sweetener. For more autumn spice, add ground cloves or cardamom—or fold in chopped pecans for a nutty crunch in every slice.

How to Store and Reheat Biscoff Pumpkin Pie

Allow your biscoff pumpkin pie to cool fully before covering it with plastic wrap or placing in an airtight container for storage. It will keep fresh in the refrigerator for three to four days with no compromise in taste or texture. For longer storage, slice and freeze pieces on a baking tray, then transfer to a freezer safe bag for up to three months. Thaw slices overnight in the fridge and refresh in a 300 degree F oven for 5 to 10 minutes to restore creamy, just baked results; alternatively, let it sit at room temperature for an hour before enjoying.

What to Serve with Biscoff Pumpkin Pie

The deep caramel and warm spice of this biscoff pumpkin pie pairs perfectly with freshly whipped cream and a dusting of extra biscoff crumbs. For brunch or a holiday table, serve alongside flaky croissants, soft dinner rolls, or a lightly spiced autumn fruit salad for color. Beverages like strong coffee, chai latte, or warm apple cider make wonderful pairings that highlight the pie’s cinnamon and biscuit undertones, while a scoop of vanilla ice cream transforms it into a show stopping dessert for special occasions.

Nutritional Benefits

Biscoff pumpkin pie is a satisfying dessert that balances sweetness with protein, fiber, and wholesome fats from cream and real pumpkin. Using pumpkin puree means every slice is high in vitamin A and antioxidants, making it a lighter choice than most rich holiday pies. It’s naturally vegetarian, and can be easily made gluten free or dairy free with thoughtful substitutions, so it fits a variety of dietary preferences without losing traditional flavor.

Recipe Success Tips

If your biscoff crust falls apart, it is often due to not pressing it firmly enough, so use a heavy measuring cup and even pressure for best results. Avoid overbeating the filling, which can trap air and cause cracks or a dense texture; simply mix until just smooth and creamy. Should cracks appear during baking or cooling, a decorative swirl of whipped cream or crushed cookie topping easily hides imperfections, keeping every slice party worthy.

Once you taste the luscious caramel spice and creamy texture of this easy biscoff pumpkin pie, you may never want a traditional pumpkin pie again. Share it at your next gathering and enjoy the simple steps that bring homemade holiday magic to your table.

Common Questions About This Recipe

→ What makes the Biscoff crust special?

The Biscoff crust is made from crushed Biscoff cookies, giving a spiced, caramelized crunch that pairs perfectly with the creamy pumpkin filling.

→ Can I prepare this pie ahead of time?

Yes, you can make the pie a day in advance and refrigerate it. The flavors meld beautifully and the texture holds up well overnight.

→ Is a stand mixer necessary?

While a stand mixer makes the process quicker, a hand mixer or even mixing by hand with a spatula works for blending the ingredients smoothly.

→ Can I substitute homemade pumpkin puree?

Homemade or canned pumpkin puree both work well. Just be sure to drain homemade puree if it's watery for the best filling consistency.

→ How should I serve this pie?

Serve chilled or at room temperature. A dollop of whipped cream or a sprinkle of extra Biscoff crumbs is a delicious finishing touch.