This post is full of exciting stuff; I don’t even know where to begin! It’s got Biscoff, it’s got pumpkin pie, it’s got my first successful attempt at making my own pie crust! But first of all, what is it that I actually baked that’s gotten me so excited?
It’s a Biscoff pumpkin pie! This recipe puts a spin on the traditional pumpkin pie by adding Biscoff spread to the pumpkin filling. The result is delicious!
The base recipe comes from last month’s issue of delicious. magazine. The original recipe is written by Valli Little, my favorite recipe creator from delicious. magazine. Pumpkin pie has always been my favorite pie and the one traditionally served at every single Thanksgiving family get-together as I was growing up. My grandma always makes her pies from scratch and I’m pretty sure her pies are the best around. I’ve even been trying to live up to her pie-crust making skills lately by having a go at making my own crusts. I haven’t been 100% successful, but my attempts were not bad. With this Biscoff pumpkin pie, however, I really nailed it! I’m super proud of this pie!
You’d think that an Australian couldn’t get a pumpkin pie right, but Valli did an amazing job. I took her exact recipe, for pastry and filling, and simply added 1/2 cup of Biscoff spread to it. I’m quite certain that you could do this with your own pumpkin pie recipe as well. I will note that Valli’s recipe includes roasting and pureeing a pumpkin, but I amazingly found Libby’s pureed pumpkin at Thomas Dux so I used that instead. You normally wouldn’t find Libby’s canned pumpkin in Australia, so this was quite remarkable!
When the pie is done, simply serve it with a dollop of whipped cream and a drizzle of pure Biscoff spread that has been heated up – it’ll turn into Biscoff syrup when it’s heated!
I will tell you that this pie does not taste like Biscoff. So don’t make it and expect the Biscoff flavor to shine through. It’s a very subtle flavor in this pie, which tastes mainly like pumpkin pie. There’s just a small bit of something else, an extra flavor, with the addition of the Biscoff. Add the Biscoff syrup for a more intense Biscoff flavor, though!
Er, I kind of had a little accident while I was placing a slice of the pie on a plate to photograph! I’m only sharing this photo because it shows how nice the pie crust is!
My suggestion, add a bit of Biscoff to your traditional pumpkin pie this year and see if anyone notices! 😉
- For the filling:
- 450g peeled butternut pumpkin, cut in 2cm pieces*
- 1 tablespoon honey
- 1 tablespoon treacle or golden syrup
- ⅓ cup (80g) brown sugar, firmly packed
- 1 teaspoon ground cinnamon, plus extra to serve
- ½ teaspoon each ground nutmeg, ground cloves, ground ginger and allspice
- 400ml thickened cream, plus extra whipped cream to serve
- ½ cup creamy Biscoff spread, plus extra to serve
- 3 eggs, plus 1 extra yolk
- For the pastry:
- 1½ cups (225g) plain flour
- ¼ cup (35g) icing sugar, sifted
- 125g chilled unsalted butter, chopped
- 1 egg yolk
- For the pastry: Place the flour and icing sugar in a food processor and whiz to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add yolk and 2 tablespoons iced water, then whiz until the mixture just comes together. Shape into a ball, then enclose in plastic wrap and chill for 30 minutes.
- Meanwhile, preheat oven to 200C and line a baking tray with a greased piece of foil. Arrange pumpkin in a single layer on the baking tray. Drizzle with honey, then cover with foil. Roast for 30-40 minutes until tender. Place in a colander and allow to drain for 15 minutes to remove excess water. Transfer to a cleaned food processor and whiz until smooth. Set pumpkin puree aside to cool completely.
- Grease a fluted 23cm x 23cm round loose-bottomed tart pan. Roll out the pastry on a lightly floured surface to 5mm thick. Line the tart pan with the pastry, trimming the excess, then chill for a further 30 minutes.
- Reduce oven to 180C.
- Line the pastry case with baking paper and fill with baking weights or uncooked rice. Bake for 20 minutes, then remove the paper and weights and bake for a further 3 minutes until golden and dry.
- For the filling: Place treacle, sugar, spices, cream and Biscoff in a saucepan over medium heat and bring to just below boiling point. Do not boil. Remove from heat. Beat eggs and extra yolk together in a medium heatproof bowl, then add the cream mixture, whisking gently to just combine. Gently whisk in the pumpkin puree until thoroughly combined.
- Pour pumpkin mixture into the tart case and bake for 30 minutes or until set but with a slight wobble. Cool, then top with whipped cream and dust with cinnamon. Just before serving, heat about ¼ cup creamy Biscoff spread until it is syrupy. Drizzle Biscoff syrup over each slice of pie to serve.