Pumpkin Biscoff Tart

Even less complicated than classic pumpkin pie, this pumpkin biscoff tart belongs in your Fall Dessert desk. Baked in a tart pan for pretty fluted edges, the clicking-in biscoff cookie crust comes together in mins and makes a scrumptious counterpoint to the flawlessly spiced pumpkin filling. crowned with a sprinkle of pecans, this will just be the ultimate holiday dessert for all pumpkin fans.

Pumpkin Biscoff Tart[https://www.recipelinker.com/2021/10/pumpkin-biscoff-tart.html]

Pumpkin Biscoff Tart

Quick Recap:

Step01-Baking Crust
Step03-Baking tart

Prep Time 20minutes
Cook Time 60-70minutes
Total Time 90 minutes 
Serves 12 serving


Pumpkin Biscoff Tart[https://www.recipelinker.com/2021/10/pumpkin-biscoff-tart.html]


  • 1 package (8.8 oz) biscoff cookies
  • 1/8 tsp salt
  • 6 Tbsp unsalted butter, melted


  • 1 cup pumpkin puree
  • 1/3 cup plain fat-free Greek yogurt
  • 2 Tbsp heavy cream
  • 1 large egg, lightly beaten
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp cloves


  • Pumpkin seeds
  • Pecans 


Step01-Baking Crust:

  • Preheat oven to 370℃. Grease a 7`` or 8`` tart pan with soft butter. Set aside.
  • In a food processor combine biscoff cookies, salt. Pulse to make crumbs. Add butter & pulse again.
  • Transfer crust in the pan. Spread evenly in the pan.
  • Bake the crust for 15 minutes. or less. Depending on your crust color. Set baking time as your desirable crust color. Golden brown or lightly golden.
  • Cool the crust for 10 minutes on a cooling rack.


  • In a large bowl whisk pumpkin puree, heavy cream, yogurt. Now add egg, sugar, salt, spices. Combine until all are incorporated.
  •  A silky, smooth filling is ready to bake.

Step03-Baking tart:

  • Pour filling batter in the cool crust pan & bake for 40-45 minutes.
  • Cool tart for 1 to 1.5 hours & to fridge to chill for hours.
  • Serve with dry fruits or whipped cream.

More Dessert Recipes:

Tips & Tricks:

  • Bake the crust for full 15 minutes or less. Depending on your crust color. Set baking time as your desirable crust color. Golden brown or lightly golden.
  • Don’t over pulse crust ingredients. Make a crumble crust. 
  • Swap biscoff with gingersnap cookies or bourbon.
  • Adjust sugar according to pumpkin sweetness.
  • Always use room temperature dairy products in any baking item.
  • Cool your pumpkin tart fully.

Storage Tips:

  • For leftovers store in the fridge for 1-2days.
  • I don’t recommend freezing Pumpkin Biscoff Tart. To make ahead of time prepare crust without butter store in an airtight jar. It will last for 2-3 months.
  • Prepare tart filling & store in the fridge for up to 1month. Before serving make Pumpkin Biscoff Tart according to my recipe.


  • Calories: 377kcal 
  • Carbohydrates: 32g 
  • Protein: 5g 
  • Fat: 26g 
  • Saturated Fat: 14g 
  • Cholesterol: 91mg 
  •  Sodium: 239mg 
  • Potassium: 198mg 
  •  Sugar: 19g 
  • Vitamin A: 3165IU 
  •  Vitamin C: 0.7mg 
  • Calcium: 89mg 
  •  Iron: 1.8mg

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