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No bake pumpkin pie
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No-Bake Pumpkin Pie with Biscoff Crust

Course Dessert
Keyword dessert, holidays, pie, pumpkin
Servings 8

Equipment

  • 1 9-9.5 inch pie pan
  • 1 Whisk
  • 2 mixing bowls
  • 1 spatula

Ingredients

  • 1 (8.8 oz) package Biscoff cookies
  • 6 Tbl. unsalted butter, melted
  • 1/2 tsp. pumpkin pie spice
  • 1 pinch kosher or sea salt

Filling:

  • 1 (12 oz.) canned evaporated milk
  • 1./2 cup condensed milk
  • 1/2 cup pumpkin pie puree
  • 1 tsp. vanilla extract
  • 1 (1 oz.) package Cheesecake Jell-O pudding mix (Vanilla can also be used)
  • 1 tsp. pumpkin pie spice
  • 1 pinch kosher or sea salt.
  • 1 (8 oz.) tub Cool Whip

Instructions

For the Crust:

  • Preheat the oven to 350℉.
  • In a bag or blender, crush the cookies until pulverized and has turned into a powder. Transfer to a bowl and add in the melted butter, pumpkin spice, and salt. Mix until well combined. The mixture will appear wet.
  • Pour the mixture into a pie dish and carefully press down until the crust evenly layers around the dish.
  • Bake for 10 minutes. Remove from the oven and allow to cool for 10-15 minutes.

For the Filling:

  • In a large mixing bowl, whisk the evaporated milk, condensed milk, pumpkin puree, vanilla extract, salt, and pumpkin spice until well incorporated.
  • Add in the pudding mix and whisk for 1-2 minutes, or until the mixture is smooth and there are no lumps.
  • Reserve 1 cup of cool whip and set aside for later. Add the remaining tub of cool whip into the bowl and fold it into the mixture until combined.
  • Pour the mixture into the pie dish over the crust in an even layer.
  • Refrigerate for 3-4 hours or overnight. There is no need to cover.
  • Serve with the reserved cool whip.

Notes

To Store: Seal any leftovers with saran wrap or foil and refrigerate for up to 5 days.