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–+ servings
pumpkin pie slice
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5 from 77 votes

Let's give 'em Pumpkin to Talk about

Gourmet Rumchata Pumpkin pie with a Biscoff Cookie Crust
Prep Time30 minutes
Active Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
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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