Step 1

Preheat oven to 350 degrees F.

Step 2

Pulverize the Biscoff cookies in food processor until finely ground into crumbs.

Step 3

In a medium bowl, combine cookie crumbs and melted butter. Use a fork to combine ingredients well.

Step 4

Pour mixture into a 9-inch pie pan. Press the mixture into the bottom of the pan and slightly up the sides. You can use the bottom of a flat measuring cup to press the crumbs in the pan tightly. Bake for 8 to 9 minutes. Remove from the oven and let the crust cool while you make the filling.

Step 5

Use a stand mixer with the whisk attachment or a hand mixer to beat the heavy cream until stiff peaks form. Transfer to a bowl and place in the refrigerator until ready to use.

Step 6

Use a stand mixer or hand mixer to beat the cream cheese, brown sugar, and Biscoff cookie butter together. Beat until smooth, scraping down the sides of the bowl with a spatula, if necessary. Add the pumpkin, vanilla, cinnamon, ginger, nutmeg, and cloves. Mix until combined.

Step 7

Gently fold the whipped cream into the pumpkin mixture until combined. Don’t over mix, you don’t want to deflate the whipped cream.

Step 8

Scrape the mixture into the prepared crust. Spread evenly with a spatula. Cover gently with plastic wrap and refrigerate until set, at least 6 hours or overnight.

Step 9

When ready to serve, remove the pie from the refrigerator. Serve with extra whipped cream and salted caramel sauce, if desired.