Biscoff Pumpkin Pie with Spiced Cookie Crust – Autumn Treat

Biscoff Pumpkin Pie guarantees a silky, spice‑laden filling that stays perfectly set on a buttery, cookie‑crust base. Many pumpkin pies end up soggy or crack under the weight of a heavy filling. After dozens of attempts and two disastrous crusts, I finally nailed the balance using Biscoff spread and a chilled dough. The aroma of toasted ginger and caramelized Biscoff fills the kitchen, while the crust sings with a light crunch as you slice. If you love festive finger foods, pair this pie with my Christmas Tree Tortilla Pinwheels for a holiday spread. Jump to the recipe card or keep reading for my best tips. You might also love my Christmas Tree Tortilla Pinwheels.

Why You'll Love This Biscoff Pumpkin Pie with Spiced Cookie Crust – Autumn Treat

• The spiced cookie crust adds a caramel‑like crunch that contrasts the silky pumpkin filling.
• Biscoff spread infuses a subtle caramel depth without overwhelming sugar.
• The crust stays firm during cooling, preventing a soggy bottom.
• Ground cardamom lifts the flavor, making the pie stand out at holiday tables.

Ingredients for Biscoff Pumpkin Pie with Spiced Cookie Crust – Autumn Treat

Exact amounts are in the printable recipe card below — here's what you'll need at a glance.

Main Ingredients

• 1 1/2 cups (150g) all‑purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/3 cup (70g) Biscoff cookie crumbs
• 2 tbsp (25g) brown sugar
• 1/4 tsp salt
• 3 large eggs
• 1 cup (240ml) canned pumpkin puree
• 3/4 cup (150g) brown sugar
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) Biscoff spread, softened
• 2 tsp pumpkin pie spice
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1 tsp vanilla extract

Seasonings & Flavors

• 2 tsp pumpkin pie spice
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1 tsp vanilla extract

Optional Toppings

• (Optional) Whipped cream
• (Optional) Caramel drizzle
• (Optional) Crushed toasted pecans

Ingredient Notes

• All‑purpose flour: Provides structure for the crust; substituting cake flour yields a more tender crust but may be crumbly.
• Unsalted butter: Cold butter creates flaky layers; using melted butter makes the crust dense.
• Biscoff cookie crumbs: Adds caramel flavor and texture; gingersnap crumbs work but change the flavor profile.
• Biscoff spread: Key caramel depth; dulce de leche can replace it but loses the distinctive Biscoff note.
• Pumpkin puree: Pure pumpkin (not pumpkin pie filling) avoids extra sugar and spices that cause sogginess.
• Heavy cream: Adds richness; over‑whipping creates a custard that can split.
• Brown sugar: Provides moisture and caramel flavor; under‑measuring leads to a dry filling.
• Eggs: Bind the filling; over‑beating incorporates air that makes the center cakey.

How to Make Biscoff Pumpkin Pie with Spiced Cookie Crust – Autumn Treat Step by Step

Prepare Crust

In a bowl combine flour, Biscoff crumbs, brown sugar, and salt. Cut in cold butter until mixture resembles coarse sand. Press dough into a 9‑inch springform pan, ensuring an even layer. Chill for 15‑20 minutes. Watch for glossy butter pieces—if you see melted butter, return to fridge.

Blind Bake Crust

Preheat oven to 350°F (177°C). Line crust with parchment and fill with pie weights or dried beans. Bake 12‑15 minutes until edges turn light golden. Listen for faint sizzling; if crust smells raw, bake a minute longer.

Make Filling

Whisk eggs in a large bowl. Add pumpkin puree, brown sugar, heavy cream, Biscoff spread, vanilla, and spices. Mix until smooth; avoid over‑mixing to keep the custard silky. The batter should smell fragrant and have a glossy sheen.

Bake Pie

Pour filling into hot crust. Bake at 350°F (177°C) for 35‑45 minutes. The center should jiggle gently and the edges turn deep amber. If the top browns too fast, loosely cover with foil.

Cool and Serve

Cool the pie on a wire rack for 2‑3 hours; this sets the filling. The crust will firm up, preventing sogginess. Slice with a hot knife for clean cuts. Serve with optional toppings.

Pro Tips for the Best Biscoff Pumpkin Pie with Spiced Cookie Crust – Autumn Treat

• Common mistake and fix: A soggy crust happens when the dough is warm and under‑baked; chill dough thoroughly and blind bake until golden.
• Ingredient prep: Grind Biscoff cookies into fine crumbs before mixing; larger pieces cause uneven crust texture.
• Timing or temperature: Start the pie in a fully preheated oven; temperature drops cause the filling to set too slowly and leak.
• Equipment choice: Use a glass or light-colored metal pan; dark pans brown the crust too quickly, hiding doneness cues.

Storing and Reheating Biscoff Pumpkin Pie with Spiced Cookie Crust – Autumn Treat

Refrigerator Storage

Store in an airtight pie dish for up to 4 days.

Freezing Biscoff Pumpkin Pie with Spiced Cookie Crust – Autumn Treat

Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Reheating in the Oven

Reheat at 325°F for 15‑20 minutes; add a splash of milk to restore moisture.

Reheating in the Microwave

Heat on medium (50%) for 30‑45 seconds per slice; place a damp paper towel on top to avoid sogginess.

Make Ahead

Bake crust and cool; store separately. Fill and bake fresh up to the hour before serving.

Frequently Asked Questions about Biscoff Pumpkin Pie with Spiced Cookie Crust – Autumn Treat

Can I make Biscoff Pumpkin Pie without a springform pan?

Yes, a standard 9‑inch pie dish works if you press the crust firmly and blind bake it. Watch the edges for even browning. The crust may be slightly less tall, but the texture remains crisp.

How long can I store Biscoff Pumpkin Pie in the freezer?

Wrap the cooled pie tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating. This preserves the buttery crust and caramel flavor.

Why does my Biscoff Pumpkin Pie crust become soggy?

The most common cause is under‑baking the crust and adding a warm filling. Chill the crust, blind bake until golden, and let it cool before pouring the filling. If it’s already soggy, bake an extra 5‑8 minutes uncovered.

What holiday occasion is Biscoff Pumpkin Pie best for?

Its warm spices and caramel notes make it a star at Thanksgiving tables. Pair it with whipped cream for a festive finish.

Can I use canned pumpkin pie filling instead of pure pumpkin?

Canned filling contains extra sugar and spices, which can make the pie overly sweet and cause sogginess. Stick with plain pumpkin puree for best texture and flavor control.