Pumpkin Biscoff Tart

Pumpkin Biscoff Tart

  • Yield: 1 9-inch tart, 12 servings 1x




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


  • 1 cup pure pumpkin
  • 1/3 cup plain fat-free Greek yogurt, at room temperature
  • 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


  • 1/2 cup light brown sugar
  • 2 Tbsp unsalted butter, cubed
  • 2 Tbsp heavy cream
  • pinch of salt
  • 1/2 tsp vanilla extract
  • chopped pecans


  1. Preheat oven to 350°F. For the crust, combine biscoff cookies and salt in a food processor and pulse together to form crumbs. Add melted butter and pulse until incorporated. Press mixture tightly into the bottom and up the sides of a 9-inch round removable-bottom tart pan. Bake crust for about 15 minutes, until deeply golden and set. Cool crust for 10 minutes on a wire rack.
  2. For the filling, whisk together pumpkin, yogurt, heavy cream, egg, sugar, salt, cinnamon, ginger, and cloves in a medium bowl until smooth. Pour filling over cooled crust and smooth with an offset spatula. Return to oven and bake another 45 minutes, until a toothpick inserted in the center emerges mostly clean. Cool tart for 1 1/2 hours on a wire rack, then transfer to the refrigerator until chilled, about 2 hours.
  3. For the topping, combine brown sugar, butter, cream, and salt in a medium saucepan. Bring mixture to a boil, whisking until smooth. Remove from heat and whisk in vanilla. Let stand for 10 minutes before drizzling over tart and sprinkling with chopped pecans.

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