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Biscoff pumpkin pie
Ingredients
- 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
Instructions
- 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.
Recipe by Thanksgiving.com at http://staging.thanksgiving.com/celebrate/thanksgiving/biscoff-pumpkin-pie/