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Biscoff pumpkin pie

Biscoff pumpkin pie |

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


  1. Heat oven to 425°F.
  2. Whisk together Biscoff spread and eggs. Stir in evaporated milk and pumpkin pie spice.
  3. Fold in pumpkin slowly, until thoroughly incorporated.
  4. Pour into the frozen pie crust.
  5. 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.
  6. Before serving, top each slice with whipped cream, almonds and a sprinkling of pumpkin pie spice.




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