Creamy No-Bake Pumpkin Pie with Biscoff Crust
Ingredients
Crust
- 1 sleeve Biscoff cookies (8.8 ounce package, about 31 cookies)
- 5 tablespoons unsalted butter
- pinch of salt
Filling
- 1 15-ounce can 100% pure pumpkin
- 8 ounces cream cheese, room temperature
- 1 13.4-ounce can dulce de leche
- 2 teaspoons vanilla
- 2 tablespoons ground cinnamon (see Notes)
- 1 ½ tablespoons pumpkin pie spice
- pinch of salt
- ⅓ cup sugar
- 1 cup heavy whipping cream
Whipped Cream Topping
- 1 ½ cups heavy whipping cream
- 2 teaspoons vanilla
- 1 tablespoon powdered sugar
- pinch of salt
- 2 ounces cream cheese
Instructions
Crust
- Preheat oven to 350 degrees. Place rack in the center of the oven.
- Pulse Biscoff cookies in a food processor until fine crumbs form. Add melted butter and salt and pulse until combined.
- Press the mixture evenly into a 9-inch pie plate, using moderate pressure.
- Bake for 10 minutes. Allow to cool completely before filling.
Pumpkin Filling
- In the bowl of a stand mixer, beat pumpkin, cream cheese, and dulce de leche together until well incorporated. Add cinnamon, pumpkin pie spice, salt, and vanilla.
- Add sugar and mix. Taste and add more sugar if desired.
- In a separate medium bowl, whip whipping cream until soft peaks form. Gently fold whipping cream into the pumpkin mixture.
- Add pumpkin filling to the cooled pie crust, then wrap and place in the refrigerator overnight or until firm (approximately 8 hours).
Whipped Cream Topping
- Before serving, whip heavy cream, salt, vanilla, powdered sugar, and 2 ounces of cream cheese until stiff peaks form. Either pipe or apply with a spatula to top of pie.
- Sprinkle with a little cinnamon or add crushed Biscoff cookies for a pretty finishing touch.
Notes
Korintje cinnamon is best for this recipe, but any ground cinnamon is great.