Have you met my best friend, Biscoff? It’s an amazing cookie butter that comes in both a creamy and a crunchy version. I prefer the crunchy version because, well, more cookies. I like to look for any and every reason possible to indulge, so when it comes to Thanksgiving dessert, a Biscoff pumpkin pie just seemed natural!
This Biscoff pumpkin pie is meant to be a quick and easy dessert, so I opt for a premade pie-crust, canned pumpkin and pumpkin pie spice to keep the ingredients nice and simple.
You can purchase Biscoff online and I’ve found it at Target, or you can substitute a cookie butter of your choice, but I can’t vouch for the crunchy, cinnamonny goodness that will come of it.
Biscoff pumpkin pie
- 1 frozen unbaked 9-inch pie crust
- 1/2 cup crunchy Biscoff spread
- 1 15-oz can pumpkin puree
- 1 can (12 oz) evaporated milk
- 1 tbsp. pumpkin pie spice, plus extra for garnish
- 2 large eggs
- Whipped cream
- Sliced, toasted almonds
- Heat oven to 425°F.
- Whisk together Biscoff spread and eggs. Stir in evaporated milk and pumpkin pie spice.
- Fold in pumpkin slowly, until thoroughly incorporated.
- Pour into the frozen pie crust.
- Bake for 10 minutes, then reduce temperature to 350°F. Continue to bake 35 to 40 minutes, or until center is set. Cool on a wire rack at least two hours before serving.
- Before serving, top each slice with whipped cream, almonds and a sprinkling of pumpkin pie spice.
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