15 ounces canned pumpkin puree (not pumpkin pie filling)
3 large eggs
1/2 cup light brown sugar, packed
1/2 cup creamy Biscoff spread
1 teaspoon alcohol-free vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup heavy cream
Instructions
Start by preheating your oven to 350 degrees Fahrenheit. Place the cookies into a food processor and pulse until they become fine crumbs. Transfer the crumbs to a bowl, pour in the melted butter, and stir until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, then bake for 8 minutes to set the crust before letting it cool slightly.
In a large mixing bowl, combine the pumpkin puree, eggs, and brown sugar. Whisk them together until the mixture is smooth and the sugar has mostly dissolved. Add the cinnamon, ginger, cloves, salt, and alcohol-free vanilla extract, stirring well to ensure the spices are evenly distributed throughout the pumpkin base.
Gently warm the Biscoff spread in the microwave for about 20 seconds until it is slightly fluid, then whisk it into the pumpkin mixture. Once combined, slowly pour in the heavy cream while whisking constantly. This gradual addition ensures the filling remains aerated and smooth, resulting in a velvety custard once it is baked.
Place the pre-baked crust on a baking sheet to catch any spills. Pour the filling into the crust, smoothing the top with a spatula if necessary. Bake for 45 to 50 minutes, or until the edges are set and the center has a slight, jello-like jiggle when moved. If the crust begins to brown too quickly, you can cover the edges with a piece of foil halfway through the baking time.
Remove the pie from the oven and place it on a wire rack to cool completely at room temperature. This is a crucial step to prevent the custard from cracking. Once cooled, transfer the pie to the refrigerator and chill for at least 4 hours, or ideally overnight, to allow the flavors to meld and the texture to firm up properly.
