Creamy Biscoff Pumpkin Pie with Biscoff Crust

4 Oct

Hi again!

It has been really gloomy and rainy here in Pennsylvania this week. (((sigh)))

It’s “make you feel kinda blahhh” weather.

I’ve had a hard time motivating myself to go out walking or jogging since there is a chance I’d get washed into the river with the torrential downpours, never to be seen again.  That would NOT be a good thing.

Because then you would miss out on this…..

I know, I know…it’s only October and I’m already throwing the pumpkin pie card.

But it’s time…..why wait until Thanksgiving?  Thanksgiving is the start of the Christmas rush.

This way we all have time to enjoy and savor Autumn!  (Can you tell it’s my fave season?)

This is one of those desserts where I have to practice moderation.

I mean pumpkin and biscoff…what an awesome combination!

I could probably sit down and eat the entire pie. However, since I have neglected all forms of exercise this week, that would not be in my best interest.

And we just won’t acknowledge the fact that I cleaned the entire bowl with my finger….those calories shouldn’t count.  I haven’t figured out a good reason why they shouldn’t, but I’m working on it!


Creamy Biscoff Pumpkin Pie (filling)

  • 1/4 cup cold milk
  • 1 package (4 serving size) vanilla pudding
  • 1/2 tsp. pumpkin pie spice
  • 1 cup Easy Pumpkin Pie Filling
  • 3/4 cup Biscoff spread
  • 1 and 1/2 cups Cool Whip

– Pour milk into a medium bowl.  Add pudding mix and pumpkin pie spice.

– Whisk until completely combined.

– Whisk in pumpkin and then Biscoff spread. Once mixed, fold in Cool Whip

– Pour into prepared crust.

(you can adjust your amounts of Biscoff spread and whipped topping to taste.  Adding more whipped topping will make a lighter filling.  I wanted a thick, very biscoff flavored, pudding like consistency, so that is how I wrote this recipe.)



Biscoff Crust

  • 30 Biscoff cookies
  • 1/2 cup butter (melted)

– Put cookies into a food processor or crush into fine crumbs with a rolling-pin.

– Mix melted butter and cookie crumbs in a bowl, stir until the crumbs are moist with butter

– Press into a pie plate.  Make sure to pull the crumbs up the sides of the plate.

*adapted from


Pumpkin pie is such a comfort food.  It always makes me feel cozy!

I hope you enjoy!

Love, Lara


7 Responses to “Creamy Biscoff Pumpkin Pie with Biscoff Crust”

  1. The Domestic Rebel October 4, 2012 at 1:33 pm #

    Biscoff AND pumpkin pie?! Giiiiirl, I’m drooling over here! Love that combo.

  2. Sally October 4, 2012 at 8:15 pm #

    yum! i’ve made a peanut butter pie like this before but never added pumpkin. 🙂 biscoff AND pumpkin sound incredible together!!

    • mombakes October 4, 2012 at 8:34 pm #

      I love biscoff…..I think it would go good with most anything!! 🙂

  3. Heidi November 2, 2012 at 5:20 pm #

    Hi, Lara. Your pie looks so creamy and delicious, and your final picture is beautiful! Thank you so much for visiting and adding your idea to the Thanksgiving Treats and Fall Fun Linky Party at Sorry you had trouble with the cropping. I’d fix it for you, but as a co-host to the party, I don’t have access. I think the pick you added is just fine. Isn’t technology frustrating sometimes. It’s worth it, though!

    • mombakes November 2, 2012 at 5:26 pm #

      Thanks! Auto-crop probably would have been the way to go…oops. 🙂 Thanks again for hosting!! Your site is so fun!

  4. Diane (@MamalDiane) November 6, 2012 at 9:16 pm #

    Beautiful pie! Thanks so much for linking up to the Thanksgiving Treats & Fall Festival Party! I also host a weekly linky party on Tuesday called The Gathering Spot and would love it if you’d link up sometime. Have a wonderful evening.

    • mombakes November 6, 2012 at 10:40 pm #

      I will link up tonight! Thanks so much for the invite and for hosting 🙂 I love the Gathering Spot button, it’s so cozy!! Thanks again!

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