Description
A creamy fall dessert that combines pumpkin with the delicious crunch of Biscoff cookies, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups Biscoff cookie crumbs
- 1/2 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mix Biscoff cookie crumbs and melted butter until combined. Press the mixture into the bottom and up the sides of a pie dish.
- Whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla extract, pumpkin spice, and salt until smooth.
- Pour the pumpkin mixture into the prepared crust, allowing the tantalizing aroma to fill your kitchen.
- Bake for 45-50 minutes or until the center is set. Keep an eye on it—the waiting is the hardest part!
- Let it cool before serving. Enjoy your creamy pumpkin pie with a dollop of whipped cream for that extra touch of coziness!
Notes
Make this pie ahead of time and store it in the fridge for enhanced flavors. You can also customize it by adding chocolate, nuts, or flavored whipped toppings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg