01 -
Set oven temperature to 350°F (177°C) and allow to fully preheat.
02 -
Pulse the Biscoff cookies in a food processor until reduced to fine crumbs.
03 -
Combine the Biscoff crumbs with melted salted butter and mix until fully saturated.
04 -
Press the moistened crumbs evenly onto the bottom and sides of a 9-inch pie dish to create a compact crust.
05 -
Place the crust in the oven and bake for 10 minutes. Remove, set aside to cool completely.
06 -
In a large bowl, use a stand mixer or hand mixer to beat cream cheese, brown sugar, and Biscoff cookie butter until smooth. Scrape down the bowl as needed.
07 -
Add pumpkin puree, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg to the cream cheese mixture. Mix until uniformly incorporated.
08 -
In a separate bowl, whisk the cold heavy cream until stiff peaks form.
09 -
Gently fold the whipped cream into the pumpkin mixture until just combined, being careful not to deflate the cream.
10 -
Evenly spread the pumpkin filling over the cooled crust. Cover with plastic wrap and refrigerate for at least 3 hours, or until set.
11 -
Slice and serve chilled. Optional: garnish with additional whipped cream or cookie crumbs.