As the leaves begin to turn, I feel like my Instagram photo feed changes from "the last bbq of summer" to pie, pie, and more pie. I like pie, but just okay. Frankly, I think pie dough is a little boring (gasp!) and takes away from the overall dish because I find it so flavorless and dull--like a beige rug lining the bottom of the pie dish. I like pie, but I don't understand why the flavor and experimentation should end at the filling?! Not in my kitchen; I decided it was time for a pumpkin pie makeover, and it is pretty safe to assume that the first thing I changed was the crust!
I went with a Biscoff cookie, and I love the crunch that it brings to the otherwise soft texture. But I didn't stop there I also wanted the pie to be fluffy! So, I decided to add gelatin and whipped egg whites. This filling's texture is like a whipped pumpkin mousse (in a word: Y-U-M!). I also modernized the presentation and decided to do away with the pie dish and instead used a square-shaped pan, serving bars instead of slices. If you love having a traditional pie shape, you can still follow this recipe—just use your preferred pie dish. I completed the look with a little fresh whipped cream and garnished with some nutmeg and leftover Biscoff cookie crumbs. Are you ready to meet your new pumpkin dessert? It’ll have you falling for Fall and pumpkin all season long!
Ingredients:
For crust:
25 Biscoff Cookies
1/4 cup sugar
1/4 tsp kosher salt
6 tbsp melted butter
For Filling:
1 envelope unflavored gelatin
1 tablespoon pumpkin pie spice
1/4 teaspoon of cinnamon
3/4 cup sugar, divided into 1/2 and 1/4 measurements
1/2 teaspoon kosher salt
3 large eggs, separated into yolks and whites
3/4 cup whole milk
1 15oz. can pumpkin puree (pure pumpkin)
1/2 teaspoon vanilla
For Topping:
1 cup heavy cream
Optional: 1-2 tablespoons sugar
Method:
For Crust:
Preheat oven to 350 degrees. Pulse Biscoff Cookies in a food processor until broken down into fine crumbs (you should have just over 1 1/4 cups). Add sugar and salt and pulse just to combine. Stream in butter while pulsing until mixture is the consistency of wet sand, and holds shape with pushed together.
Transfer to into a greased and lined 9x9 pan. Using a measuring cup (I found 1/4 cup to be easiest), press crumbs firmly onto bottom until even. Bake crust until fragrant and edges just start to take on color, about 10 minutes. Set aside to let cool.
For Filling:
In a small saucepan combine: gelatin, pumpkin pie spice, cinnamon, a 1/2 cup of sugar, salt and place on stove top with no heat (yet!). In a small bowl, whisk egg yolks, milk, and vanilla to combine, then whisk into saucepan mixture to combine and place over medium heat.
Whisk mixture frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in pumpkin purée and remove from heat. Transfer to a large bowl and chill in the fridge until cool, about 10 minutes.
Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. While beating, gradually add about a 1/4 cup sugar and continue to beat until stiff peaks form, 5–7 minutes.
Mix half of egg white mixture into chilled pumpkin mixture until smooth. Gently fold remaining egg white mixture into pumpkin mixture until just combined.
Pour filling into crust and smooth top. Cover and chill for at least 2 hours or overnight.
For Topping & Serving:
Beat or whisk cream in a large bowl until medium peaks form, add in 1-2 tablespoons of sugar, if so desired.
Once peaks hold, turn out onto bars, and place back into fridge to chill until serving, if not serving immediately.
And finally, cut, serve, and enjoy!
**Can top with crushed Biscoff Cookies and nutmeg for serving.