Pumpkin Cookie Butter Pie is spicy, creamy, and decadent with a healthy amount of rich cookie butter, all held together with a gingersnap cookie crust. Heaven. If you have not had cookie butter (a.k.a. speculoos or Speculaas), you need to! Cookie butter is getting easier and easier to find at the local grocery stores and after trying a couple of different brands I have not found one that is really any superior to another; they’are all good!
Cookie Butter is made from Speculaas, a spiced shortbread cookie. It’s creamy like peanut butter but man alive, it’s so darn good. My daughter and I eat it straight out of the jar (no double dipping allowed); and I usually have to buy an extra jar and hide it for making pies.
Pumpkin Cookie Butter Pie is a tasty way to try another spin on pumpkin; we do not tire of pumpkin around here at my home, ever. There is no baking and the spicy gingersnap crust is a “snap” to make.
I made my pie in a 10-inch springform pan, however, I have used a 9-inch pie plate, either way is fine. It’s gonna taste the same regardless (I sound like my dad), it’s all up to you in how you want to present this pretty pumpkin pie.
TIP: If you use a springform pan, BEFORE releasing the pie, run some hot water on JUST the underside of the pan for a few seconds. It will be just enough to help release the crust from the bottom when you transfer it to a serving plate.
As I always say, save the last slice for yourself, if you can!
- 1 cup heavy cream + 2 tablespoons powdered sugar
- 1 8-ounce package cream cheese, room temp
- 1 cup cookie butter spread (Biscoff or Trader's Joe Cookie Butter)
- 1-1/2 cups powdered sugar
- 1-1/2 cup pumpkin puree
- 1-1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- Whipped whipping cream for garnish/serving (about 2 cups whipped)
- 1-1/2 cups gingersnaps cookies, crushed fine (about 30 to 32 cookies)
- 1/4 cup sugar
- 6 tablespoons butter, melted
- Preheat the oven to 350.
- Crush the cookies, add the sugar, and then mix with the melted butter. Pat the crust into a 9-inch pie pan, including the sides (if using a spring form pan press on just the bottom with just a slight thicker around the side edges.
- Bake for 5 minutes. Take out of the oven and let cool completely.
- In a medium bowl, beat the heavy cream until stiff peaks form, place in refrigerator.
- In a separate medium bowl, beat the cream cheese, and cookie butter until fluffy, about 2 minutes.
- Add powdered sugar and beat an additional 1 minutes. Beat in pumpkin puree until well mixed, about 1 minute.
- Fold in whipped whipping cream.
- Spread into prepared cooled crust and refrigerate for at least 3 hours.
- Add whipped topping when ready to serve!