My little brother, Alex, is absolutely obsessed with pumpkin pie, cheesecake, and speculoos cookies. He also loves skittles and sour patch kids, but of baked desserts, those three are by far his top favorites.
I occasionally make pumpkin pie, but I like to experiment a lot more than making the same classics over and over. So at the beginning of the fall, I bought a bunch of pumpkin cans with the task of coming up with new pumpkin recipes. I came up with this one as a sort of spin-off of my sweet potato cheesecake recipe (Alex also loves that one!). I used the same crust as that recipe, but the filling is a whipped-cream based filling.
This “pie” is frozen, but it is really quite similar to a cheesecake (and I wasn’t sure exactly if this should be called a cake or a pie — but you can call it what you like!). It doesn’t melt, due to the whipped cream (there’s no milk in this recipe like in actual ice cream). It also has a rich, creamy taste, similar to a cheesecake but not nearly as heavy.
The pumpkin filling has speculoos (also called biscoff) cookies folded into it, which tastes amazing once frozen. The pumpkin cream softens the cookies, making them almost taste like cake pieces mixed into the cream!
This is a super easy recipe to make, you will just need to plan ahead as the pie needs to set for a few hours in the freezer before serving. If you are looking for an alternative to a pumpkin pie for thanksgiving dessert, this is definitely a great option!
- 28 biscoff cookies
- 4 tbsp butter, melted
- 1 1/2 cups heavy cream
- 1 cup powdered sugar
- 1/4 cup brown sugar
- 3/4 cups pumpkin puree
- 1 tsp pumpkin pie spice
- 6 more biscoff cookies, crumbled
- Icing, to decorate (optional)
- 1/4 cup cream cheese, room temperature
- 2 tbsp butter, room temperature
- 3/4 cup powdered sugar
- 6 more biscoff cookies
- 1. Make the Crust: Preheat the oven to 325ºF. Grease a 9-inch springform pan or line with parchment paper
- 2. In a food processor, grind the cookies to a fine crumble. Ou can also do this by hand in large ziplock bag. Next, add the melted butter and mix.
- 3. Using a cup (I used a measuring cup), pat the cookie mixture into your springform pan. Allow the crust to rise on the sides of the pan. Bake for 10 minutes.
- 4. Make the Filling: In the bowl of a standing mixer, combine the heavy cream and powered sugar. Whip slowly, just until stiff peaks form. Be careful to not over-mix.
- 5. In a large bowl, combine the brown sugar, pumpkin puree, and pumpkin pie spice. With a rubber spatula, fold in half the whipped cream mixture. Again, be careful not to over mix. Next, fold in the rest of the whipped cream. Finally, fold in the 6 extra cookies.
- 6. Once the cookie crust has cooled completely, pour the pumpkin cream mixture into the crust. Freeze for at least four hours, but preferably overnight.
- 7. Icing (optional): Whip the cream cheese and butter until light and fluffy. Whip in the powered sugar. Place the icing in a piping bag fitted with a star tip. Decorate the cake with 6-12 swirls of icing. Place cookies on top of these swirls if you like.
- 8. Store pie in the freezer, covered. Pie will last at least a week or two, but probably closer to a month (my family eats it too fast for me to know for sure exactly how long this can last!).
Looking for other holiday recipes? Check out my Sweet Potato Cheesecake recipe!