Biscoff Pumpkin Pie Ingredients:
- •Pastry for a 10-inch deep dish pie shell or 1 refrigerated rolled pastry from a 15 oz. package
- •1/2 cup Lotus Biscoff Cookie Butter
- •1/2 cup sugar
- •2 large eggs
- •1 (15 oz.) can solid pack pumpkin
- •1 (12 oz.) can evaporated milk
- •1 teaspoon cinnamon
- •1/2 teaspoon ground ginger
- •1/4 teaspoon nutmeg
Whipped Cream with Lotus Biscoff Cookie Butter Sauce Ingredients*:
Heat oven to 425oF. Line a 10-inch deep dish pie plate or quiche dish with pastry; flute edges attractively. Whisk together Lotus Biscoff Cookie Butter, sugar and eggs in a large bowl. Stir in remaining ingredients; whisk well.
Bake 10 minutes; reduce oven temperature to 350oF. Continue to bake 35 to 40 or until center is set. Cool on wire rack at least 2 hours before serving at room temperature or chilled with desired topping. Makes 8 servings.
In a medium bowl, whip ½ cup whipping cream with a hand mixer until soft peaks form; add sugar to desired taste and whip until stiff peaks form. Heat 1 ¼ cups Lotus Biscoff Cookie Butter in microwave for 45 seconds, or until melted. Top each slice of pie with whipped cream and drizzle with warm Lotus Biscoff Cookie Butter sauce.
Nutrient analysis per serving of Pumpkin Pie: Calories 345, Total fat 17g, Saturated fat 6g, Trans fat 0g, Cholesterol 68mg, Protein 6g, Carbohydrates 42g, Fiber 2g, Sodium 200mg, Calcium 125mg.
Intermediate mark downs may have been taken. Quantities are limited.