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–+ servings
cookie butter pumpkin pie

Cookie Butter Pumpkin Pie

This Cookie Butter Pumpkin Pie blends the warmth of pumpkin spice with the cozy sweetness of cookie butter. Every bite melts into a creamy, caramel-like pumpkin filling inside a crisp, buttery Biscoff crust.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 ½ cups finely crushed Biscoff cookies about 22 cookies
  • 6 tablespoons unsalted butter melted
  • 1 tablespoon granulated sugar
  • 1 15-ounce can pumpkin puree
  • ¾ cup brown sugar packed
  • ½ cup granulated sugar
  • ½ cup cookie butter such as Lotus Biscoff spread
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs
  • 1 12-ounce can evaporated milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon cinnamon for whipped topping
  • Crushed Biscoff cookies for garnish optional

Method
 

  1. Preheat oven to 350°F (177°C).
  2. In a medium bowl, combine crushed Biscoff cookies, melted butter, and granulated sugar. Stir until the texture resembles wet sand.
  3. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to compact it firmly.
  4. Bake the crust for 8 minutes, then set aside to cool slightly while preparing the filling.
  5. In a large bowl, whisk together pumpkin puree, brown sugar, and cookie butter until smooth.
  6. Add granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk again until fully blended.
  7. Add eggs one at a time, whisking after each addition.
  8. Pour in evaporated milk and vanilla extract. Whisk until the filling is completely smooth and evenly mixed.
  9. Pour the filling into the baked crust, smoothing the top with a spatula.
  10. Bake for 45 to 50 minutes, or until the center is mostly set but slightly jiggly in the middle.
  11. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
  12. Once cooled, refrigerate for 3 to 4 hours or until fully chilled and firm.
  13. For the whipped topping, beat heavy cream, powdered sugar, and cinnamon together until soft peaks form.
  14. Pipe or spread the whipped cream around the edges of the chilled pie.
  15. Sprinkle crushed Biscoff cookies on top for garnish if desired.
  16. Slice, serve chilled, and enjoy the creamy cookie butter pumpkin goodness.

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