Biscoff Pumpkin Pie
If you're making pie for the first time, you should try this Biscoff pumpkin pie recipe. There's a homemade graham cracker crust made with crushed Biscoff cookies and a pumpkin cream cheese filling. Both the crust and filling are foolproof, and cleanup is simple.
- 1 pack (8.8 ounces) of Biscoff cookies
- 1 stick of butter (half for crust, half for filling)
- 1 can (15 ounces) of pure pumpkin
- 8 ounces of cream cheese, room temperature
- ¾ cup of sugar
- 3 eggs
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- Preheat oven to 350 degrees.
- Melt half the stick of butter in a medium bowl. Pour the butter into the blender.
- Melt the other half of the stick of butter.
- Smash the pack of cookies into crumbs. You can use a food processor. For smashing by hand, put the cookies in a gallon ziploc bag + crush with a rolling pin.
- Pour the cookie crumbs into the medium bowl with the melted butter. Mix.
- Pour mixture into pie tin + smooth out.
- Bake for 10 minutes. Let cool for at least 10 minutes.
- Add the remaining ingredients (pumpkin, cream cheese, sugar, eggs, pumpkin pie spice, salt) to the blender with the melted butter.
- Blend until smooth.
- Line a baking a sheet with aluminum foil.
- Put pie tin with crust on baking sheet. Pour filling on top of crust.
- Bake for 35 minutes. Let cool for at least 1 hour before serving. It may be chilled for up to 2 days.
- Tip: you can use the blender to clean the blender without having to scrub near the blades. Fill halfway with dish soap + warm water, and blend.
- There's plenty of time to clean all the dishes as the pie bakes.
The instructions list is long because I include a lot of detail on every single step in the process. You'll need several pieces of equipment:
- pie pan - If you don't have one and don't plan on baking often, I recommend getting a disposable, aluminum pie pan.
- baking sheet + aluminum foil - These are optional. I just find it easier to move baking sheets than pie tins, and I want to guard against messes. Plus, you can use the aluminum foil for storing the pie afterwards.
- blender - You can mix the filling by hand, but a blender makes life easier.
Nutrition Facts
I don't plan on calorie counting for Thanksgiving, and I want to focus more on the people and not on the healthfulness of the food. However, for your information, here are the nutrition facts for 1/16 of the pumpkin pie.
It's worth noting that desserts with huge amounts of butter and sugar really aren't that bad for you if you keep the serving size in check. For comparison, a Kind bar is also 200 calories, and a Quest bar is 225 calories. I struggle a lot with learning portion control is difficult for two main reasons:
- Emotional eating and strong strong sugar cravings are powerful. I used to binge eat desserts when I was sad, and I still sometimes do. I try to fix this by being more mindful about eating. A small portion of a dessert should be delicious and satisfying. Treating desserts as "guilt foods" that you need willpower to avoid is harmful and makes cravings even stronger.
- Visual cues strongly affect appetite (see this study on refilling soup bowls and this study on larger plate sizes). If you have more food in front of you, you eat more. I compensate for this by serving smaller portions, so I see less food on my plate.
| Nutrition Facts |
| Amount Per Serving |
Calories 227 |
% Daily Value |
Total Fat 14.5g 19% |
Saturated Fat 8g 40% |
Trans Fat 0.0g |
Cholesterol 61mg 20% |
Sodium 225mg 10% |
Total Carbohydrates 22.4g 8% |
Dietary Fiber 0.7g 3% |
Sugars 16g |
Protein 3.5g |
Vitamin A 0% Vitamin C 0% |
Calcium 22% Iron 4% |
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love the sound of using speculoos cookies for the crust! i'm still scared of pie crust (i have major shrinking/leaking issues whenever i try to make it), so a cookie crust works for me (:
Thanks, Heather! I also avoid making pie crust by hand. The effort just isn't worth the work for me, and TJ's has some pretty great frozen crust. 🙂