1 1/2 cups Biscoff cookie crumbs (1 pack of cookies)
6 tbsp melted butter
Filling
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 cup canned pumpkin
8 ounces cool whip or whipped cream
Instructions
To make the crust: preheat the oven to 400 degrees. Use a food processor to make sure the biscoff cookies are finely ground into crumbs. You will need most of a pack to get the right amount.
Mix the cookie crumbs with the melted butter until thoroughly moistened. Press evenly in the bottom and up the sides of a pie pan, using the back of a cup measurer to pack flat. Bake until firm, about 10 minutes. Cool completely.
Use a hand mixer to blend the cream cheese, powdered sugar, vanilla, pumpkin pie spices, and canned pumpkin. Make sure to blend it thoroughly with no lumps.
Use a spatula to gently fold in the whipped cream.
Spread evenly into the cooled cookie crust with a spatula. Refrigerate for two hours until set. Serve and enjoy!