Biscoff Spread

Medically reviewed by Christiana George Updated Date: June 8, 2023

Okay I had to find out what all the fuss was about. I have been talking about this Biscoff Spread for a while and I had never heard of it. So yesterday I was at the grocery store and spotted the jar next to the peanut butter and jelly. I splurged and bought it. (it’s not cheap). Today I opened the jar and scooped some up in a spoon and had a little taste. It is quite good. I would say better than peanut butter. I could see using it in recipes. Picky palate has one for White Chocolate Biscoff blondies and I know I saw a recipe for Biscoff Pancakes. I still think Nutella is heaven in a jar, but Biscoff could come in second place.

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Pumpkin Pie Recipe

Dessert

Christiana George

Updated Date:
December 26, 2021

Pumpkin pie recipe is a simple and easy recipe. It can be prepared easily and quickly. The recipe is made using the canned pumpkin and other ingredients.

Level	Easy
Servings	6 – 8
Yield	1 – 9 inch pie
Prep	30 mins
Cooking	1 hr
Total Cooking Time	1 hour 30 minutes

Ingredients:

1 cup canned pumpkin
3/4 cup sugar or sugar substitute
1/2 cup evaporated milk
3 large eggs, beaten well
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:

Preheat the oven to 400 degrees F.

1. Mix the sugar and eggs until smooth. Combine with pumpkin and evaporated milk.

2. Combine all of the spices together in a small bowl, mix well, and then add to the wet ingredients.

3. Pour into a pie crust that has been prebaked for 10 minutes at 400 degrees F, or into unbaked pie crust (which will take longer to bake).

4. Bake at 400 degrees F for 15 minutes, then reduce heat to 350 degrees F and bake for an additional 30-35 minutes or until a knife inserted in the center comes out clean.

5. Cool completely before serving with whipped cream or ice cream on top if desired.