A European spin on a classic American pie! This creamy pumpkin pie mixed with cookie butter (Biscoff) and topped with chewy pecans inside a buttery, flaky crust may just be the ultimate holiday dessert.
Ingredients
Pumpkin Cookie Butter Pie Layer
1 (9-inch) deep-dish pie crust (homemade or frozen)
1 (15 oz) can 100% pure pumpkin (not pumpkin pie filling)
¾ cup creamy cookie butter (like Biscoff or Speculoos)
½ cup light brown sugar
¼ granulated sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
â…› tsp ground cloves
½ tsp salt
1 cup evaporated milk
3 large eggs
½ tsp pure vanilla extract
Pecan Pie Layer
â…” cup light corn syrup
½ cup granulated sugar
¼ tsp salt
2 large eggs
3 Tbsp butter, melted
½ tsp pure vanilla extract
1 cup pecans, chopped
Directions
Pumpkin Cookie Butter Pie Layer
Preheat oven to 350°F.
Line a 9-inch deep-dish pie plate with the pie crust. Trim and crimp the edges.
In a large bowl, whisk together the pumpkin, cookie butter, sugars, cinnamon, ginger, nutmeg, cloves, salt, evaporated milk, eggs, and vanilla until smooth.
Pour the pumpkin pie mixture onto the pie crust.
Pecan Pie Layer
In a large bowl, stir together the corn syrup, sugar, salt, eggs, butter, and vanilla until well combined. Add in the nuts, stirring until incorporated. Evenly spoon the pecan mixture over the pumpkin layer.
Bake the pie for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean. You may need to shield the edges with aluminum foil after 20 minutes to prevent excessive browning. Allow the pie to cool before serving.