Updated: Dec 6, 2022
So easy to make, no baking required, and perfect for the holiday season.
You can use a springform pan or pie dish. I used springform here. This made it easier for slicing!
Here's what you will need for this recipe.
-Springform pan or pie dish
-2 Cups (200g) Biscoff Cookies (blended)
-1/2 teaspoons Cinnamon
-6 Tablespoons (85g) Unsalted Butter (melted)
-1 Cup Heavy Whipping Cream
-Two 8-ounce blocks (450g) Full Fat Cream Cheese (softened to room temperature)
-1 Cup (227g) Pumpkin Puree
-3/4 Cup (90g) Confectioner's sugar
-1/4 Cup (50g) Light Brown Sugar
-1 teaspoon Vanilla Extract
-2 teaspoons Pumpkin Pie Spice
-1/2 teaspoon Cinnamon
-1/4 teaspoon Salt
Make the crust. Mix together the blended cookies, cinnamon, and melted butter.
Press the crust into the pan until smooth and even. Pop this in the freezer while you make your filling.
For the filling, you will start by using a hand mixer or standing mixer with a whisk attachment to whip up your cold heavy cream until stiff peaks form. Then set that to the side.
4. By hand mixer or with a standing mixer (paddle attachment) you will beat your cream cheese until smooth. Add pumpkin, sugars, vanilla, and spices. Beat this mixture until smooth. This is important because you do not want lumps in your pie!
5. Slowly fold in your whipped cream until well combined.
6. Pour your mixture into your chilled crust. Smooth out the filling to your liking. Wrap tightly with plastic wrap and pop that baby in the fridge for at least 8 hours. Overnight is best!