Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 8.8-oz. sleeve Biscoff cookies (about 32)
• 4 Tbsp. unsalted butter, melted
• ¼ tsp. Diamond Crystal or Morton kosher salt
• 2 tsp. unflavored powdered gelatin
• 2 large eggs
• ⅔ cup granulated sugar
• 1½ tsp. ground cinnamon
• ¼ tsp. ground ginger
• Pinch of ground cloves
• 4 oz. white chocolate, chopped
• 3 Tbsp. unsalted butter, cut into pieces, room temperature
• 2 tsp. vanilla extract
• 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
• 1 cup pure pumpkin purée
• 1½ cups heavy cream
• 1¼ cups heavy cream
• ⅓ cup powdered sugar
• 1 tsp. vanilla extract
• ¼ tsp. Diamond Crystal or Morton kosher salt

Method

1. Blitz the Biscoff cookies to very fine crumbs, or crush them in a sealed bag with a rolling pin, until you have about 2 cups.
2. Stir 1 and a half cups of the crumbs with the melted unsalted butter and the quarter teaspoon of kosher salt until evenly moistened, keeping the remaining half cup of crumbs back for the top.
3. Press the crumb mixture firmly across the base and up the sides of a 9 inch pie pan with the bottom of a glass and chill the crust for at least 1 hour.
4. Stir the powdered gelatin into a tablespoon of cold water in a small bowl and leave it to bloom while the crust chills.
5. Whisk the 2 large eggs with the granulated sugar, ground cinnamon, ground ginger and pinch of ground cloves in a heatproof bowl set over barely simmering water for about 5 minutes until the sugar dissolves and the mixture lightens.
6. Add the chopped white chocolate, the room-temperature butter pieces, the 2 teaspoons of vanilla extract, the larger measure of kosher salt and the bloomed gelatin, and stir for about 2 minutes until the chocolate melts into a thick, smooth mixture.
7. Take the bowl off the heat, stir in the pumpkin puree and let the spiced pumpkin mixture cool.
8. Beat the cooled pumpkin mixture for about 3 minutes until it lightens in colour and gains a little volume, then move it to a large bowl.
9. Whip the first measure of heavy cream to stiff peaks, fold it gently through the pumpkin mixture, scrape the filling into the chilled crust and smooth the top.
10. Chill the filled pie uncovered for at least 12 hours until the chiffon filling is firmly set.
11. Beat the second measure of heavy cream with the powdered sugar, the teaspoon of vanilla extract and the last measure of kosher salt to medium peaks.
12. Spread the sweetened whipped cream over the set pie in soft swooshes and sprinkle the reserved cookie crumbs across the top before slicing.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).