Pumpkin-Nutella Pie with Biscoff Crust

Preheat oven to 375° F. In a blender or food processor, finely crumble cookies. (Alternatively, place cookies in a strong bag and roll finely with a rolling pin.) In a small bowl, combine crumbs, salt, and melted butter. With the back of a spoon, press the mixture into the bottom and up the sides of a 9-inch pie pan, making a small rim. Bake for 5-7 minutes, or until just starting to turn golden. Remove to a wire rack to cool until needed. With oven still at 375° F, beat egg whites in a stand mixer at high speed until soft peaks form. Remove whites and reserve. In the same bowl, beat together egg yolks, pumpkin, milk, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, clove, cardamom, and salt at low speed until combined. Gently fold egg whites into the pumpkin mixture and add the filling to the cooled cookie crust. Drop spoonfuls of warm hazelnut into the pie filling and, using a butter knife, gently swirl outward into a paisley-like pattern. Bake for 45 minutes, or until filling is set and knife comes out clean. Cool completely before serving.