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Biscoff Pumpkin Pie

Biscoff pumpkin pie pairs a crisp, buttery cookie crust with smooth pumpkin filling warmly spiced with cinnamon, ginger, and nutmeg. Bake it until the edges are set and the center still has a slight wobble, then chill before slicing.
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Prep Time 20 minutes
Cook Time 1 hour 4 minutes
cooling and chilling 4 hours 10 minutes
Total Time 5 hours 34 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cups Biscoff cookies finely crushed; about 32 cookies
  • 2 tablespoons light brown sugar packed
  • 6 tablespoons unsalted butter melted
For the filling
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon fine salt
  • 2 eggs large
  • 1 teaspoon vanilla extract
  • 1 can (12 oz) evaporated milk

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Stir the crushed cookies and brown sugar together in a medium bowl, then stir in the melted butter until evenly moistened.
  3. Press the mixture firmly over the bottom and up the sides of a 9-inch pie plate.
  4. Bake for 8 to 10 minutes, until fragrant and set, then remove from the oven.
  5. Let the crust cool for 10 minutes.
  6. Increase the oven temperature to 425°F.
Make the filling and bake
  1. Whisk the pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt in a large bowl until smooth.
  2. Whisk in the eggs and vanilla, then gradually whisk in the evaporated milk until combined.
  3. Pour the filling into the cooled crust.
  4. Bake for 15 minutes at 425°F.
  5. Reduce the oven temperature to 350°F and bake for 35 to 45 minutes, until the edges are set and the center reaches 160°F but still has a slight wobble; loosely cover the crust edges with foil if they brown too quickly.
  6. Cool on a rack until room temperature, no more than 2 hours.
  7. Refrigerate for at least 2 hours before slicing.

Notes

For the cleanest slices, chill the pie for the full stated time and avoid baking until the center is fully firm. Refrigerate covered for 3 to 4 days; it can be frozen. For a dairy-free variation, use dairy-free butter and evaporated coconut milk.