Biscoff Cookie Pumpkin Pie

Biscoff Cookie Pumpkin Pie

I need to introduce you to your new best Thanksgiving friend.  Biscoff Pumpkin Pie meet everyone.  Everyone, meet Biscoff Pumpkin Pie.  There are no words.  Just trust me on this one.  If you love pumpkin pie, and if you are a Biscoff cookie, or cookie butter fan, this was a match made in Heaven.  Sorry to disappoint, but there is nothing healthy about this pie, except maybe the can of pumpkin, but sometimes you just need to enjoy life.  Especially at Thanksgiving time!  I’ve actually been meaning to post this for a couple of years but just never took the time to do it.  But after it was requested for the third year in a row, I figured I needed to share my favorite pumpkin creation with you all.  So here we are.  🙂

I feel like it’s a pretty simple pie to make, it just has a few extra steps with the crumble topping and the the Cookie Butter whipped cream, but I promise they are all worth it.

You may have most of the ingredients on hand already, but there are a few extra you will want to make sure that you have before you get started.  Biscoff cookies, cookie butter (there are a few different brands like Trader Joes, Great Value, Kroger, or the original Biscoff Cookie butter), a can of pumpkin puree, a can of sweetened condensed milk, and some heavy whipping cream.

You will need this entire sleeve of cookies so make sure you get one that is at least an 8.8 oz package like this one.  Preheat your oven to 350 degrees.  Start by placing the entire sleeve of cookies into a food processor and process until very fine crumbs.  If they are too coarse, it won’t stick together very well when you press it into the pie dish.  Melt 4 tablespoons of the butter and add it to the food processor and process again until well mixed.  The crumbs should start to stick together at this point.  Lightly butter or spray your 9 inch pie pan.  If you have one that is slightly deeper than normal, I would choose that one.  

Take about 1/4 of the cookie crumb mixture out and set it aside for the topping and press the rest firmly and evenly into the pie dish and up the sides.

Place the pie dish into the oven and bake for about 7-8 minutes to help set the crust.  While it’s in the oven, mix up the pie filling.  You can either use the food processor that you just used for the crust, or if you prefer, you can use your stand mixer.  I just used the food processor so I had less dishes to clean up. 🙂  Add all the pie filling ingredients to the food processor or mixer and blend until smooth and creamy.  I know the ground pepper sounds way out of place, and it is optional, but it really does add that little extra flavor boost and kicks it up a notch. 🙂

Make the crumble topping by adding all the topping ingredients into a small mixing bowl with the reserved cookie crumb mixture and mix together with your hands, squeezing the cold butter chunks into everything until it’s a coarse crumble. 

By now, your pie crust should be done in the oven.  Pull it out and pour in the pumpkin filling and then use your hands so spread the crumble topping mixture evenly all over the top of the pie.  

Return the pie to the oven and bake for 1 hour.  You’ll know it’s done when your house starts to smell amazing and your mouth is watering. 🙂  Too bad you will still have to wait a few hours to actually dive in, but it will need the cooling time to set.  After the hour in the oven is up, pull it out and let it sit until it comes all the way to room temperature and then you can even pop it in the fridge for a while or overnight.  

When you are ready to serve it, make the whipped cream topping.  Start by mixing the heavy cream in your stand mixer, or using a hand mixer, at a high speed until it starts to thicken a fluff up, but still soft.  Add the powdered sugar and vanilla and whip a bit longer until it comes to a medium-stiff peak stage.  Add the cookie butter and use a spatula to fold it in until it’s completely mixed in.  You can either spread it all on the pie, or just spoon a scoop onto each piece as you serve it.  I like to spread it all on, but since my husband can’t have dairy, I usually just let everyone spoon on their own cream.  Store any extras covered in the fridge for up to a week, but if your family is like mine, it would never last that long. 😉  Enjoy!

Biscoff Cookie Pumpkin Pie

2018-11-09 17:24:06

Serves 8

Biscoff Cookies, Cookie Butter, and Pumpkin Pie. A match made in Heaven

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Prep Time

15 min

Cook Time

1 hr

Prep Time

15 min

Cook Time

1 hr

For the crust

1. 1 sleeve Biscoff cookies - 8.8 oz package
2. 4 Tbsp butter melted

For the pie filling

1. 15 oz can pumpkin puree - not pie filling
2. 2 large eggs
3. 1 can sweetened condensed milk
4. 1 1/2 tsp pumpkin pie spice
5. 1/2 tsp salt
6. 1/4 tsp finely ground pepper - optional but really good!
7. 1/2 C cookie butter spread

For the crumble topping

1. 1/3 C rolled oats
2. 1/4 C brown sugar
3. 3 Tbsp cold butter
4. Remaining cookie crumb mixture

For the whipped topping

1. 1/2 pint heavy cream
2. 1/4 C cookie butter spread
3. 1 tsp vanilla
4. 3-4 Tbsp powdered sugar

Instructions

1. Preheat your oven to 350 degrees.
2. Start by placing the entire sleeve of cookies into a food processor and process until very fine crumbs. If they are too coarse, it won't stick together very well when you press it into the pie dish.
3. Melt 4 tablespoons butter and add it to the food processor and process again until well mixed.
4. The crumbs should start to stick together at this point.
5. Lightly butter or spray your 9 inch pie pan. If you have one that is slightly deeper than normal, I would choose that one.
6. Take about 1/4 of the cookie crumb mixture out and set it aside in a small mixing bowl for the topping and press the rest firmly and evenly into the pie dish and up the sides.
7. Place the pie dish into the oven and bake for about 7-8 minutes to help set the crust.
8. While it's in the oven, mix up the pie filling.
9. Add all the pie filling ingredients to the food processor or mixer and blend until smooth and creamy. I know the ground pepper sounds way out of place, and it is optional, but it really does add that little extra flavor boost and kicks it up a notch.
10. Make the crumble topping by adding all the topping ingredients into a small mixing bowl with the reserved cookie crumb mixture and mix together with your hands, squeezing the cold butter chunks into everything until it's a coarse crumble.
11. By now, your pie crust should be done in the oven. Pull it out and pour in the pumpkin filling and then use your hands to spread the crumble topping mixture evenly all over the top of the pie.
12. Return the pie to the oven and bake for 1 hour. You'll know it's done when your house starts to smell amazing and your mouth is watering.
13. After the hour in the oven is up, pull it out and let it sit until it comes all the way to room temperature and then you can even pop it in the fridge for a while or overnight.
14. When you are ready to serve it, make the whipped cream topping. Start by mixing the heavy cream in your stand mixer, or using a hand mixer, at a high speed until it starts to thicken a fluff up, but still soft.
15. Add the powdered sugar and vanilla and whip a bit longer until it comes to a medium-stiff peak stage.
16. Add the cookie butter and use a spatula to fold it in until it's completely mixed in. You can either spread it all on the pie, or just spoon a scoop onto each piece as you serve it. I like to spread it all on, but since my husband can't have dairy, I usually just let everyone spoon on their own cream.
17. Store any extras covered in the fridge for up to a week, but if your family is like mine, it would never last that long.

By Jenny Nielson

Chocolate Salad http://www.chocolatesalad.com/