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Let's give 'em Pumpkin to Talk about
Gourmet Rumchata Pumpkin pie with a Biscoff Cookie Crust
Prep Time
30
minutes
mins
Active Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
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Yield:
16
Equipment
1 Food Processor
1 Mixer
2 Pie Dishes
Materials
Pie Crust
2
8.8oz
Package of Lotus Biscoff Cookies
12
oz
Melted Butter
Pumkin Pie Filling
3
Whipped Egg Whites
1
15 oz can
Pure Pumpkin
(Not Pumpkin pie filling)
½
cup
Brown Sugar
2
Large Eggs
1
14 oz can
Sweetened Condensed Milk
½
tsp
Ground Cinnamon
½
tsp
Ground Ginger
½
tsp
Ground Nutmeg
½
tsp
Salt
8
oz
Rumchata (Horchata Con Ron Cream Liqueur)
Instructions
Make the Lotus Biscoff Cookie Crust
Preheat the oven to 350 degrees
Place all unwrapped cookies in the food processor
Fully grind the cookies until they are an even crumb consistency
Melt the butter
Add the cookie crumbs and the butter in a bowl and stir
Divide the crumbs evenly into 2 pie dishes
Use your fingers to press the crumbs evenly around the sides of the pie dish- trying to create even edges to the rim of the dish.
Finish the crust by pressing the remining crumbs evenly at the bottom of the pie dish, so that you have consistent coverage and no holes in the crust.
Repeat the process with the second pie crust
Create your Rumchata Pumpkin Pie Filling
Preheat the oven to 425 degrees
Whip 3 egg whites at a high speed until fluffy, and then set aside in a dish
Now that you have removed the egg whites from the mixing bowl, add the Pumpkin, Brown Sugar, 2 large eggs(yolk and white) and sweetened condensed milk
Add spices and Rumchata to the mixture, and blend until fully mixed.
Remove the mixing bowl from the stand, and gently fold in the egg whites
Add the Rumchata Pumpkin filling on top of the baked cookie crumb crusts
Place the pies in the 425 degree oven for 15 minutes
Reduce the heat to 350 degrees and bake for approximately 45 additional minutes
Remove the pies once they appear firm(not jiggly), and pass a tooth pick test in the center of the pie
Let cool before serving