32 Biscoff cookies (250 grams or 8.8 ounces) 5 tablespoons (71g) softened unsalted butter Equivalent to 16 ounces (452g) Brick cream cheese with whole milk, softened to room temperature 3/4 cup (150g) compressed dark or light brown sugar 3/4 cup (170g) Pureed pumpkin (canned is ideal) 1 teaspoon (8 grams) of cornmeal 2 tablespoons (30 milliliter) of room temperature heavy cream 1 teaspoon vanilla extract, unadulterated One-half teaspoon lemon juice (not omitted) 1 teaspoon cinnamon, minced 1/2 teaspoon ginger, minced 1/4 teaspoon nutmeg, pulverized
Blend or process the Biscoff biscuits in a food processor to a fine consistency. Additionally, you may place them in a bag with a zipper top and use some arm strength and a rolling pin to reduce them to fine fragments. Combine the melted butter and Biscoff crumbs in a medium basin by stirring them together.
Make an attempt to pulverize or fragment any sizable portions. Ungreased, transfer the mixture to a 9-inch pie dish. Applying moderate hand pressure, compress the crust by pressing the crumbs into the bottom and up the sides. Do not compact the dough with excessive force, as this will result in an overly rigid exterior.
Merely flatten the mixture with a pat until it ceases to be brittle. A small measuring cup with a flat bottom can be used to assist in pressing the bottom crust and smoothing the surface, but be careful not to compress down too tightly. And to prevent the crust from falling apart, drag a spoon around the bottom "corner" where the edge and bottom meet to help form a rounded crust.
For additional advice on shaping techniques, please visit the recipe page for Biscoff pie pastry. The crust should be baked for 10 minutes. In the following stage, while the crust bakes, prepare the filling. Vendor the filling: Using a paddle attachment on a handheld or stand mixer, cream the cream cheese and brown sugar in a large basin at medium-high speed for approximately 3 minutes, or until the mixture is smooth and creamy.
Utilizing a silicone spatula, scrape as necessary along the sides and up the bottom of the basin. After combining the pumpkin, cornstarch, heavy cream, vanilla extract, lemon juice, and seasonings, beat until the mixture is smooth and completely combined. As necessary, scrape the mixture along the sides and up the bottom of the basin using a silicone spatula; lumps are undesirable.