Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Slice the
Sugar Pumpkins (2 cups)
in half and scoop out the seeds.
Step 3
Place the cut side down on a lined baking sheet. Bake the pumpkin for 1 hour or until the flesh can be pierced easily with a fork.
Step 4
In a food processor breakdown
Biscoff Cookies (30)
into a fine crumb.
Step 5
Add in
Pecans (1/3 cup)
, pour in
Butter (1/4 cup)
,
Salt (1/4 tsp)
,
Ground Cinnamon (1/2 tsp)
,
Ground Nutmeg (1/4 tsp)
, and process until combined.
Step 6
Remove the blade from the food processor and using the bottom of a measuring cup press it into a greased pie pan. Go around the edges with your hands to make sure it’s super tight.
Step 7
Bake for 10 minutes in the preheated oven. Remove, allow to cool completely before placing in the fridge while you prepare the filling.
Step 8
Scoop the pumpkin out of the skin and blitz the baked pumpkin in a food processor until smooth.
Step 9
Whisk the
Eggs (2)
in a large bowl with
Brown Sugar (1/2 cup)
,
Salt (1/2 tsp)
,
Ground Cinnamon (1/2 Tbsp)
,
Ground Ginger (1 tsp)
,
Ground Cardamom (1 tsp)
,
Ground Nutmeg (1/2 tsp)
, and
Ground Cloves (1/2 tsp)
.
Step 10
Pour egg mixture into the food processor and process to combine with pumpkin. Then stream in the
Heavy Cream (1 1/2 cups)
.
Step 11
Once combined, pour into the pie crust. Bake the pumpkin pie for 45-55 minutes.
Step 12
Allow the pumpkin pie to cool completely on a wire rack before serving with whipped cream.
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