pumpkin biscoff tart


Even easier than classic pumpkin pie, this pumpkin biscoff tart belongs on your Thanksgiving table. Baked in a tart pan for pretty fluted edges, the press-in biscoff cookie crust comes together in minutes and makes a delicious counterpoint to the perfectly spiced pumpkin filling.

Pumpkin Biscoff Tart

Topped with a drizzle of brown sugar caramel sauce and sprinkle of pecans, this may just be the ultimate holiday dessert for all pumpkin lovers.

Pumpkin Biscoff Tart

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Pumpkin Biscoff Tart

Pumpkin Biscoff Tart



  • 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.

Keywords: Pumpkin, Pumpkin Spice, Biscoff Cookies, Tart

More pumpkin recipes you’ll love:

Pumpkin Roll
Pumpkin Cinnamon Rolls
Brown Butter Pumpkin Spice Cakes

  1. Here I was all set to bake a traditional pumpkin pie, with store-bought crust…until this magical recipe hit my email inbox. It’s wonderfully creative of you and now I can’t wait to make it for Thanksgiving. Thank you and Happy Thanksgiving. Cheers, Ardith

  2. It’s been eons since I’ve made a Biscoff crust, but I DO remember how amazing it tasted! What a fabulous pumpkin tart—who needs pie, when this winner is around???!!!

    1. Hi Amy, you can make the tart a day in advance and chill overnight. Add the caramel topping and pecans when you’re ready to serve. Hope that helps!

  3. I baked this tart for Thanksgiving 2019 and my guests were disappointed by the strong cloves flavor and too much crust with too little filling. Thinking of tweaking and trying again. Do you think it would it work to make the crust in a deeper springform pan and use traditional pumpkin pie filling? Thank you for all your work and beautiful photos!

    1. Hi Shelley! Pumpkin spice is a preference thing, so you can always cut back on the cloves. Tarts tend to be a very different ratio than a pie (approximately 1/3 crust to 2/3 filling, vs. 1/4 crust to 3/4 filling for a pie). A 9″ springform pan should work, though I haven’t personally tested it. Hope that helps for future! 🙂

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