Ingredients
Scale
- 32 Biscoff cookies (8.8 oz package)
- 6 tablespoons melted butter
- 4 oz cream cheese (room temperature)
- 1/2 cup brown sugar
- 1/3 cup Biscoff cookie butter
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
- 1 cup heavy cream (cold)
Instructions
- Preheat your oven to 350 degrees F.
- Crush Biscoff cookies in a food processor until finely ground. Mix with melted butter and press into a pie pan. Bake for 8-9 minutes and let cool.
- Whip heavy cream until stiff peaks form; set aside.
- In another bowl, combine cream cheese, brown sugar, and Biscoff cookie butter until smooth. Add pumpkin puree and spices; mix until fully incorporated.
- Gently fold in whipped cream until just combined.
- Fill the cooled crust with the pumpkin mixture and refrigerate for at least 6 hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 140g)
- Calories: 310
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg