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, winter, and the holiday season.
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, like Pumpkin Cheesecake, Pumpkin Blondies, and Pumpkin Bread. 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.
If you're also a big fan of Biscoff, try my Banana Biscoff Cake or Biscoff Cheesecake.
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♥ 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, just like my Biscoff Tiramisu.
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 season. Need an easy dessert for Thanksgiving? This is the one!
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
- 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.
✨ 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.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
Make the crust: 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.
Step 2
Bake for 8 minutes, then remove and let cool.
If you don't want to bake, place it in the freezer for 15 minutes.
💡 Hint: When whipping the heavy cream, make sure to bring it to stiff peaks, otherwise the pie may weep and won't set properly.
Step 4
In a bowl, add the heavy cream, and beat using a hand mixer or stand mixer until stiff peaks form. Set aside.
Step 5
In a large bowl, combine softened cream cheese, dark brown sugar, and Biscoff spread and beat using a hand mixer until well combined.
Step 6
Add the pumpkin puree, pumpkin pie spice, cinnamon, and salt, and beat again until combined.
Step 7
Using a spatula, fold in the whipped cream a little at a time until completely combined.
Step 8
Pour the filling into the cooled pie dish, smooth out the top, then refrigerate for at least 6 hours.
Step 9
In a bowl, add heavy cream, and beat using a hand mixer or stand mixer until stiff peaks form. Top the pie, and enjoy.
💬 FAQ
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.
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.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients.
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.
❄ Storage
Store Biscoff Pumpkin Pie in the refrigerator for up to 5 days.
📖 Recipe Card
Biscoff Pumpkin Pie
Ingredients
For the Crust
- 1 8.8 oz package Biscoff cookies 32 cookies
- 6 tablespoon (84 g) unsalted butter, melted
For the Biscoff Pumpkin Pie
- 1 cup (238 g) heavy cream cold
- 6 oz. (170 g) cream cheese room temperature
- ¾ cup (150 g) dark brown sugar, packed light brown works too
- ⅔ cup (195 g) Biscoff cookie butter or cookie butter spread
- 1 cup (230 g) pumpkin puree I use canned (not pumpkin pie filling)
- 1¼ teaspoon pumpkin pie spice
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
For the Crust
- Preheat the oven to 350℉
- Prepare a 9 or 10 inch pie dish and grease with melted butter, then set aside
- Using a food processor, pulse the Biscoff/cookie butter cookies until crushed, then add the melted butter.1 8.8 oz package Biscoff cookies, 6 tablespoon unsalted butter, melted
- 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.If you don't want to use the oven, freeze the crust for 15-20 minutes.
For the 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.1 cup heavy cream
- 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.6 oz. cream cheese, ¾ cup dark brown sugar, packed, ⅔ cup Biscoff cookie butter, 1 cup pumpkin puree, 1¼ teaspoon pumpkin pie spice, ¾ teaspoon cinnamon, ¼ teaspoon salt
- 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.
- Top with whipped cream, and drizzles of Biscoff Spread and enjoy.
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