Header image of a pumpkin pie with biscoff crust and cookie butter mascarpone whipped cream with a slice cut out of it.

Pumpkin Pie with Biscoff Crust and Cookie Butter Mascarpone Whipped Cream

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Pumpkin pie is a Thanksgiving must. Like, if your Thanksgiving dinner doesn’t end with one there may be a warrant out for your arrest. Sorry, but I don’t make the rules. The thing about pumpkin pie, though, is they kind of all taste the same. I loved it when I was a kid, but lately I’ve found myself a bit bored by them. So this year I decided to put my spin on the classical pumpkin pie. I ended up with a very standard pumpkin pie filling, a crumbled Biscoff crust, and a cookie butter mascarpone whipped cream. It was heavenly. And super easy to make. Seriously – anyone can make pumpkin pie filling. I firmly believe that. The thing that’s a little less straightforward and a lot more labor intensive is the crust. But this one is literally just crumbled Biscoff cookies and butter. It requires literally no skill. Homemade whipped cream… well, we’ll talk about that a little later.

Canned pumpkin pureé vs fresh

Listen, when it comes to Thanksgiving I am all for making your life easier rather than harder. So go ahead and reach for the canned pumpkin purée. That said, I used fresh. See, I grew my own pumpkins this year and felt like it’d be a total waste not to cook with one. So I made this pie and a soup (might post a recipe for that a little later – we’ll see). Anyway, after working with freshly made pumpkin purée, I do think that it’s better. Maybe that’s snobby, but the fact of the matter is that I’d happily eat plain purée from a pumpkin that I roasted myself. I probably wouldn’t plunge a spoon into a can of pumpkin purée to snack on, though. So do as you will.

If you do want to make your own, it’s easy! Simply preheat your oven to 400° Fahrenheit. Remove the seeds and stringy bits from your pumpkin and coat the surface of with a neutral cooking oil and put it on a rimmed baking sheet. Once the oven is preheated, pop it in there for about 45 minutes or until you can easily pierce it with a knife. Pull it out and let it cool to room temperature. Then throw it in a blender or food processor and blitz until smooth.

Either option is cool with me. I’m just gonna put 15oz pumpkin purée (that’s how much is in most cans) in the instructions to make it easy for everyone.

Do I have to make the whipped cream?

Listen, I know making whipped cream sounds like a lot of work, but it honestly isn’t so bad if you have access to a stand or electric hand mixer. And this one’s easier than your run of the mill whipped cream because it’s got mascarpone in it, which is incredibly thick and creamy and sort of acts as a stabilizer. The thing that really sets this whipped cream apart, however, is the cookie butter. That’s right, I mixed 2 tbsp of cookie butter into this whipped cream. So anyway, I’d say it’s worth the trouble. Thanksgiving is absolute chaos, though. So if you don’t feel like you have the time or energy to make your own, I won’t judge you for using store bought. Just know that you’ll be missing out on a really delightful cookie butter infusion.


Pumpkin Pie with Biscoff Crust and Cookie Butter Mascarpone Whipped Cream

Course Dessert
Keyword biscoff, biscoff crust, cookie butter, cookie butter mascarpone whipped cream, homemade whipped cream, pumpkin, pumpkin pie


  • Food processor or blender
  • Electric mixer (stand or hand)
  • Deep pie dish



  • 1 sleeve Biscoff cookies Crushed (250g)
  • 6 tbsp Butter Melted


  • 15 oz Pumpkin purée
  • 14 oz Sweetened condensed milk
  • 2 Large eggs
  • 1/4 tsp Salt
  • 2 tsp Pumpkin pie spice

Cookie Butter Mascarpone Whipped Cream

  • 1 cup Heavy whipping cream
  • 1 tbsp Granulated sugar
  • 2 tbsp Cookie butter
  • 1/2 cup Mascarpone

Optional Garnish

  • 1 Biscoff cookie Roughly crumbled


  • Preheat oven to 425° Fahrenheit and grease a deep pie dish.
  • Make the crust. To do this, mix together the crushed Biscoff cookies and melted butter. Then press into your pie dish and set to the side.
  • Now make the filling. Whisk together the pumpkin purée, eggs, sweetened condensed milk, salt, and pumpkin pie spice. Then pour into your crust and bake at 425° for 15 minutes, at which point you'll need to reduce the temperature to 350° and continue to bake for another 40 minutes or until you can stick a toothpick into the center of your pie and remove it without residue. When your pie is done, let it cool for an hour or two before either serving or transferring to the fridge.
  • Before serving, make the whipped cream! To do this, add the heavy whipping cream, cookie butter, mascarpone and granulated sugar to a mixing bowl and whisk ok medium speed until stiff peaks form, being careful not to over-mix. Spoon generously onto the center of the pie and then sprinkle with a crumbled Biscoff cookie for added flair. Serve immediately or return to fridge.

If you make this, I really, truly hope you love it. And that your contribution to Thanksgiving (or whatever fall occasion) dinner is the talk of the town. If you do end up making it, let me know in the comments or on Instagram! I always love seeing your creations.

Looking for more delicious autumn desserts? Try my apple butter burnt basque cheesecake or my fig and caramel upside down cake! I also have a miso caramel Dutch apple pie that’s to die for.

2 thoughts on “Pumpkin Pie with Biscoff Crust and Cookie Butter Mascarpone Whipped Cream”

    1. Hi Kathy! Cookie butter is essentially a spread made of cookies. Similar to a nut butter in consistency. I got mine at Trader Joe’s (don’t quote me on this but I believed they were the ones that popularized it), but I just looked it up and it seems Biscoff makes a version of it as well. I would imagine they’d have it (or some version of cookie butter) in most major grocery stores. Not sure where you’re located, but it looks like it’s sold at Target and Von’s. Hope that helps!

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