Biscoff Pumpkin Pie

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This No-Bake Biscoff Pumpkin Pie is made with a Biscoff crust and a light and creamy Biscoff and pumpkin filling! It's cozy, and perfect for fall.

Biscoff Pumpkin Pie in a pie dish with slices taken out

Confession time: I don't like pumpkin pie. There is something about pumpkin pie that does not sit well with me. Even if I load it up with whipped cream, I still don't like it. I do like pumpkin in other forms though: cheesecake, muffins, cookies, breads. So when I decided I wanted to make a pumpkin pie dessert, I needed it to be a little different. This No-Bake Biscoff Pumpkin Pie is the perfect type of Pumpkin Pie, in my opinion. It is SO smooth, creamy, and light. It still has a pumpkin flavor, but it's also filled with warm, cozy flavors from the Biscoff spread, and the warm spices. It's going to be the perfect dessert for any of your holiday baking this season.

slice of biscoff pumpkin pie on a plate with whipped cream

Why You'll Love This Recipe

No-Bake: Who doesn't love an easy no-bake recipe? This one delivers. It's quite simply one of the easiest recipes on my blog, and the only hard part is the waiting for it to chill.

Pumpkin Pie: If you're like me and you're not a fan of pumpkin pie but still love pumpkin, this one is for you! Paired with Biscoff, it's perfect!

Holiday Pie: Because of how easy it is to make, it's going to be perfect at any gathering, especially during the busy holiday seasons.

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Why You'll Love This Recipe
Ingredients You'll Need
How to Make Biscoff Pumpkin Pie
Substitutions
Variations
Storage
Pro Tips
FAQ
More Fall Desserts to Try:
📖 Recipe Card
💬 Reviews

Ingredients You'll Need

Biscoff Cookies: I tend to buy the Biscoff cookie. You'll need an entire package. You can swap them for cookie butter cookies as well. They're also known as Speculoos cookies.
Butter: You'll need melted butter for the crust.
Heavy cream: Chilled Heavy cream or heavy whipping cream to make whipped cream.
Cream cheese: Full fat Softened cream cheese for a little bit of tang. I also love pairing cream cheese with Biscoff and Pumpkin desserts.
Brown sugar: I use dark brown sugar for a deeper flavor, but you could use light brown.
Biscoff Spread: I buy the Biscoff brand, but you could use any cookie butter spread you like.
Pumpkin puree: I buy the 15 oz. cans and measure out 1 cup. I haven't tried it with homemade. Don't get pie filling. Just pure pumpkin puree.
Spices: Pumpkin pie spice and cinnamon!
Salt: For flavor and balance.

See recipe card for quantities.

How to Make Biscoff Pumpkin Pie

For the Biscoff Crust

For the cookie butter crust, it's pretty simple.

Using a food processor, pulse the Biscoff/cookie butter cookies until crushed, then add the melted butter.
Pour crushed cookies into pie dish and press the crumbs into the bottom of the pan and and up the sides. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom and sides. Don't press too hard. Just until it's compact. Bake for 8 minutes, then remove and let cool.

Press the cookie butter cookies into the pie dish

Hint: It helps to use a flat measuring cup to press the crust down into the tart pan and up the sides to create a smooth tart crust.

For Biscoff Pumpkin Pie

In a bowl, add the heavy cream, and beat using a hand mixer or stand mixer until stiff peaks form. Set aside.

Beat heavy cream until it forms stiff peaks

Hint: When whipping the heavy cream, make sure to bring it to stiff peaks, otherwise the pie may weep and won't set properly.

In a large bowl, combine softened cream cheese, dark brown sugar, and Biscoff spread and beat using a hand mixer until well combined. Add the pumpkin puree, pumpkin pie spice, cinnamon, and salt, and beat again until combined.

Combine cream cheese, biscoff spread and dark brown sugar and beat until combined

Add pumpkin puree and the spices and beat again

Using a spatula, fold in the whipped cream a little at a time until completely combined.

Pour the filling into the cooled pie dish, smooth out the top, then refrigerate for at least 6 hours.

pour the filling into the prepared crust

Substitutions

Crust: If you don't like or can't find cookie butter cookies (speculoos/Biscoff cookies), you can swap it out for graham crackers.
Biscoff: Feel free to use any type of biscoff, cookie butter, or Speculoos spread.

Variations

Nuts: Crushed Pecans would work so well on top of this pie!
Melted Biscoff: Instead of a whipped cream topping, a melted cookie butter spread all over the top would be delicious. You can then top each slice with whipped cream.

Storage

Store Biscoff Pumpkin Pie in the refrigerator for up to 5 days.

Pro Tips

Biscoff Cookies: Use a food processor to finely crush the cookies. If you don't have a food processor, use a rolling pin and add the cookies to a ziploc bag and crush them.
Use measuring cup: It helps to use a flat measuring cup to press the crust down into the pie pan and up the sides to create a smooth pie crust.
Chill: Make sure the heavy cream is chilled, and it helps to chill the bowl and the beaters before you start whipping. The heavy cream needs to come to stiff peaks.
Cream cheese: Make sure your cream cheese is full fat and softened to room temperature before you start.
Pumpkin: The pumpkin puree needs to be pure pumpkin and not pumpkin pie filling.
Chill Crust: Instead of baking, you can freeze the crust for 20 minutes in the freezer while you make the filling.

FAQ

What is Biscoff?

Lotus Biscoff cookies are crunchy cookies with caramel-like flavor. They contain warm spices like cinnamon and are made with brown sugar for deeper flavors. Biscoff spread is made of crushed biscoff (speculoos) cookies and has the consistency and texture of peanut butter, but tastes like biscoff cookies. It’s delicious, with cozy and warm notes of caramel, and it goes perfectly in Biscoff Pumpkin Pie recipe.

Why didn't My Pie Set in the Refrigerator?

This Biscoff Pumpkin Pie is a soft and creamy pie and not meant to be solid. however, if it's a sloppy mess (and not like the pictures), it's possible when whipping the heavy cream, you did not get them to stiff peaks. It's necessary for the heavy cream to get to stiff peaks because it helps avoid a weeping pie.