Biscoff-Pumpkin Chiffon Pie

Surprise your Thanksgiving guests with this wonderfully flavored Biscoff-Pumpkin Chiffon Pie.  From it’s unique crust of crushed Biscoff cookies and roasted pistachios nuts to a light-as-air chiffon pumpkin filling to the sour cream whipped topping, it’s sure to delight!

The filling of this awesome pie is gently spiced with a homemade five-spice powder, reminiscent of far-East flavors. 

And, the crust…oh, that crust!  Just the idea of crushing Biscoff cookies and combining them with roasted salted chopped pistachio nuts makes my mouth water.  It’s crunchy but tender.  It holds the filling without falling apart and it’s just so tasty.

Finally, add a little sour cream to the whipped cream topping to cut a bit of the sweetness and you have an absolutely spectacular Thanksgiving dessert!

The crust is the place to start.  Stir together the crushed cookies, pistachios, sugar and melted butter and press the crust into the pie pan.  Bake it until it’s lightly toasted and then let cool completely.

Meanwhile, make the Chinese Five-Spice Mix by toasting the fennel seeds, star anise, Szechuan peppers and cloves in a small skillet until fragrant, about 10 minutes.  Grind the spices in a spice grinder and then mix in the cinnamon.

To make the filling, stir together the pumpkin purée, milk, sour cream, 5-spice mix and vanilla in a medium saucepan over medium heat.  Do not boil it, just cook until it’s steaming.

In a medium bowl, whisk some sugar, egg yolks and cornstarch.  Gradually add in the hot pumpkin mixture and return it to the saucepan, whisking until it thickens and starts to boil.

In a small bowl, add the gelatin powder to 1/4 cup cold water and let it stand until it has “bloomed”.  Stir the gelatin into the pumpkin mixture.  

Pour the pumpkin mixture into a medium metal bowl and chill the mixture in an ice bath until it is no longer warm to the touch.

To make the chiffon, whisk egg whites, sugar and cream of tartar in the bowl of a stand mixer.  Place that bowl over a saucepan of simmering water, whisking constantly until the sugar dissolves.  Return the bowl to the stand mixer and whisk at high speed until stiff peaks form.  

Fold the egg white mixture into the pumpkin mixture and pour into the prepared crust.

Refrigerate until it’s set.  That will take about 4 hours, but overnight chilling works as well.

Before serving, whip up the Sour Cream Whipped Cream.

Scoop it onto the top or use a piping tip to decoratively pipe the whipped cream.  Sprinkle chopped pistachio nuts on top and serve this delicious Biscoff-Pumpkin Chiffon Pie!

Share Your Thoughts...

Lastly, if you make Biscoff-Pumpkin Chiffon Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Biscoff-Pumpkin Chiffon Pie

Makes: 8 servings

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes plus chill time 4 hours & 30 minutes


For the Crust:

  • 2 & 1/2 cups finely ground Biscoff cookies
  • 1/2 cup finely chopped roasted salted pistachios
  • 2/3 cup plus 2 tbsp granulated sugar, divided
  • 7 tbsp unsalted butter, melted


  • 1 (15-ounce) can pumpkin purée
  • 3/4 cup whole milk
  • 1/4 cup sour cream
  • 1 tsp Chinese Five-Spice Mix (recipe follows)
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 3 large eggs, separated and room temperature
  • 1 tbsp cornstarch
  • 1/4 cup cold water
  • 1 (0.25-ounce) package unflavored gelatin
  • 1/4 tsp cream of tartar
  • Sour Cream Whipped Cream (recipe follows)
  • Garnish: finely chopped roasted salted pistachios


Preheat oven to 350°F. In a medium bowl, stir together cookies, pistachios, and 2 tablespoons sugar. Add melted butter, and stir until well combined. Using a measuring cup, press mixture into bottom and up sides of a 9-inch deep-dish pie plate. Bake until lightly toasted and fragrant, 10 to 12 minutes. Let cool completely on a wire rack.

In a medium saucepan, stir together pumpkin, milk, sour cream, Chinese Five-Spice Mix, vanilla, and salt and heat over medium heat until steaming. Do not boil.

In another medium bowl, whisk together 1/3 cup sugar, egg yolks, and cornstarch. Gradually add hot pumpkin mixture to egg yolk mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and starting to boil. Cook until cornstarch flavor is cooked out, 1 to 2 minutes. Remove from heat.

In a small bowl, place 1/4 cup cold water; sprinkle gelatin on top. Let stand for 1 minute. Immediately stir bloomed gelatin into pumpkin mixture until gelatin completely dissolves and is well combined.

Fill a large bowl with ice water. Pour pumpkin mixture into a medium metal bowl. Place bowl in prepared ice water bath; let cool just until no longer warm to touch, 15 to 20 minutes. Do not let it chill completely.

In the heatproof bowl of a stand mixer, whisk together egg whites, cream of tartar, and remaining 1/3 cup sugar by hand. Place bowl over a saucepan of simmering water. Cook, whisking frequently until sugar completely dissolves and an instant-read thermometer registers 120-130°F.

Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form, about 1 minute. Using a balloon whisk, fold egg white mixture into pumpkin mixture in two additions. Pour into prepared crust. Refrigerate until set, at least 4 hours or up to overnight.

Before serving, place Sour Cream Whipped Cream in a pastry bag fitted with a 5/8-inch open star piping tip (Ateco #829)/ Pipe o top of pie as desired. Garnish with pistachios, if desired. Refrigerate in an airtight container for up to 3 days.

Chinese Five-Spice Mix:

  • 2 tbsp whole fennel seed
  • 5 whole star anise
  • 2 tsp whole Szechuan peppercorns
  • 1 tsp whole cloves
  • 2 tbsp ground cinnamon

In a small skillet, cook fennel seed, star anise, peppercorns, and cloves over low heat, stirring until fragrant, 8 to 10 minutes. Place in a spice grinder and grind until a fine powder. Sift into a small bowl and mix in cinnamon. Store in an airtight container.

Sour Cream Whipped Cream:

  • 1 cup cold heavy whipping cream
  • 2 tbsp granulated sugar
  • 1/3 cup cold sour cream

In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream and sugar at medium speed until soft peaks form. Add sour cream and beat until medium-stiff peaks form. Use immediately.

Recipe by Bake from Scratch


    You May Also Like

    Leave a Review

    Your email address will not be published. Required fields are marked *