Pumpkin Pie with Biscoff Crust
A smooth, warmly spiced pumpkin filling baked inside a buttery Biscoff cookie crust. Sweetened condensed milk gives the filling a rich, moist texture, while the cookie base adds caramelized spice and a delicate crunch.
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Ingredients
For the Biscoff Crust
- ⅓ cup unsalted butter melted
- ½ teaspoon ground cinnamon
- 1 package Biscoff cookies finely ground to produce approximately 1½ cups of crumbs
For the Pumpkin Filling
- 2 large eggs
- ¼ teaspoon salt
- 1 can sweetened condensed milk
- 1 tablespoon pumpkin pie spice
- 1 can pumpkin purée
Instructions
- Preheat the oven. Heat the oven to 400°F (200°C) so it reaches the proper temperature before the pie is assembled for baking.
- Prepare the Biscoff crust. Process the Biscoff cookies in a food processor or blender until they are reduced to fine crumbs.
- Transfer the cookie crumbs to a medium bowl. Add the ground cinnamon and melted butter, then stir thoroughly until the mixture is evenly combined.
- Firmly press the crumb mixture across the bottom and up the sides of a 9-inch pie dish, forming a uniform crust. Set the prepared crust aside.
- Mix the pumpkin filling. In a separate medium bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, pumpkin pie spice, and salt until completely smooth and evenly blended.
- Pour the pumpkin mixture into the prepared Biscoff crust and spread the filling evenly.
- Bake the pie. Place the pie in the preheated oven and bake at 400°F (200°C) for 5 minutes.
- After the initial 5 minutes, lower the oven temperature to 350°F (175°C). Continue baking for another 50–60 minutes.
- Check for doneness by inserting a knife into the filling approximately 1 inch from the crust. When the knife emerges clean, the pumpkin filling is properly set.
- Cool and serve. Remove the finished pie from the oven and allow it to cool before serving.
- Garnish as desired. Freshly whipped cream may be added as a topping.
Notes
For the crust, unsalted butter such as Kerrygold may be used. Libby’s pumpkin purée was used in the original preparation, although the recipe calls simply for canned pumpkin purée. Sweetened condensed milk contributes moisture and helps create the filling’s smooth texture.