Pumpkin Pie with Biscoff Crust and Marshmallow Whipped Cream

Thursday, November 13, 2014
Pumpkin Pie with Biscoff Crust4

Pumpkin Pie with Biscoff Crust3

Pumpkin Pie with Biscoff Crust

Pumpkin Pie with Biscoff Crust2 Pumpkin Pie with Biscoff Crust and Marshmallow Whipped Cream

  • 2 1/4 cups Biscoff cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 1 (15 oz) can pumpkin puree
  • 2 large eggs
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 1 (12 oz) can evaporated milk
  • 2 cups heavy cream
  • 1 jar marshmallow fluff
  • 1 teaspoon vanilla extract
 Heat oven to 350 degrees F.

In a large bowl, stir together cookie crumbs and melted butter until well combined; press into a pie dish.  Bake 10 minutes or until slightly crisp.

Increase oven to temperature to 425 degrees F.

In a large mixing bowl, using a mixer on medium speed, beat together pumpkin, eggs, brown sugar, vanilla, cinnamon, ginger, nutmeg and clove until well combined - about 2 minutes.  Beat in milk until well combined.  Pour filling onto crust.  Bake 15 minutes.  Reduce heat to 350 degrees F and bake an additional 50 minutes, or until set.  Cover outer crust edges with foil if they get too brown.  Cool pie on a wire rack.

To make the Marshmallow Whipped Cream, in a large chilled mixing bowl, with a mixer on high speed, beat cream until soft peaks form.  Beat in marshmallow cream and vanilla until well incorporated.  

Makes 9 servings
15 comments on "Pumpkin Pie with Biscoff Crust and Marshmallow Whipped Cream"
  1. I like the idea of whipping cream with marshmallow fluff. I must try that.

    I always liked the idea of grilled pizza, but since I have no grill, I've never tried it. I wonder if it would work on my electric grill press. I could probably do it on my Le Crueset grill pan, but it would have to be very thin and I'd worry that it might smoke up the place too much. It might be fun to do my own flatbreads that way. Would make a nice appetizer to have with cheese and dips.

    I think cats would LOVE evaporated milk, but I'd say give it him the little guy in moderation or you will have a very runny stinky mess in the litter box.

    1. It seemed to stabilize the whipped cream, too. Pretty cool. I was wondering if an electric grill would work. Something tells me it wouldn't be the same.

      Hahaha that's true! I don't want that!

  2. you've really made pumpkin pie much more appealing with two simple changes!

  3. um i would just like a big 'ol bowl of the whipped cream!

  4. Biscoff crust is such a smart idea! And you could make so many other pies with it and the pie would be WAY much better.

    1. That is true! A sweet potato pie with Biscoff crust would be good, too!

  5. I love the little changes you made-they totally amp up this classic pie!!! mmmmmm I need to try!