Step 1

Start with melting butter in the microwave, then let it cool slightly while preparing the biscuit crumbs

Step 2

Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin. Mix crumbs with warm but not hot butter and a pinch of salt until it comes together

Step 3

Line a loose base pie tin with the mixture and press it flat evenly and tightly starting with the side then moving onto the bottom. If the mixture is too runny, place it in the fridge for a few minutes.

Step 4

Once the crust is evenly distributed, place it into the freezer for 15 minutes

Step 5

For the cream cheese layer, whip full-fat Philadephia cream cheese, very cold 36% heavy cream, and sifted powdered sugar for 2-3 minutes until light and fluffy

Step 6

Once the pie crust is well frozen, fill it with the cream cheese layer until half, then set it aside in the fridge. There will be cream cheese frosting left (150g / 2/3 cup), that will be used to support the texture of the pumpkin pie filling

Step 7

Whisk Pumpkin puree with condensed milk and pumpkin pie spice

Step 8

Then, very gently, fold the remaining cream cheese mixture into the pumpkin mixture using a rubber spatula. The mixture should stay light and airy

Step 9

Pour or pipe the pumpkin pie filling on top of the cream cheese layer then smooth the top and let it rest for 4 hours in the fridge to fully set

Step 10

Whip up cold and full fat cream cheese, heavy cream, and powdered sugar with an electric hand mixer for 2-3 minutes, then with the help of a piping bag and star nozzle tip, pipe decoration all around the pie

Step 11

Serve the pie cold. Any leftover pie can be stored refrigerated for 2-3 days