Biscoff Pumpkin Pie

Preheat the oven to 350℉
Prepare a 9 or 10 inch pie dish and grease with melted butter, then set aside
Using a food processor, pulse the Biscoff/cookie butter cookies until crushed, then add the melted butter.
1 8.8 oz package Biscoff cookies, 6 tbsp (84 g) unsalted butter, melted
Pour crushed cookies into pie dish and press the crumbs into the bottom of the pan and and up the sides. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom and sides. Don't press too hard. Just until it's compact. Bake for 8 minutes, then remove and let cool.
If you don't want to use the oven, freeze the crust for 15-20 minutes.

In a bowl, add the heavy cream, and beat using a hand mixer or stand mixer until stiff peaks form. Set aside.
1 cup (238 g) heavy cream
In a large bowl, combine softened cream cheese, dark brown sugar, and Biscoff spread and beat using a hand mixer until well combined. Add the pumpkin puree, pumpkin pie spice, cinnamon, and salt, and beat again until combined.
6 oz. (170 g) cream cheese, ¾ cup (150 g) dark brown sugar, packed, ⅔ cup (195 g) Biscoff cookie butter, 1 cup (230 g) pumpkin puree, 1¼ tsp pumpkin pie spice, ¾ tsp cinnamon, ¼ tsp salt
Using a spatula, fold in the whipped cream a little at a time until completely combined.
Pour the filling into the cooled pie dish, smooth out the top, then refrigerate for at least 6 hours.
Top with whipped cream, and drizzles of Biscoff Spread and enjoy.