Pumpkin Pie with Biscoff Crust and Marshmallow Whipped Cream

 Pumpkin Pie with Biscoff Crust and Marshmallow Whipped Cream

Ingredients:

• 2 1/4 cups Biscoff cookie crumbs
• 1/4 cup unsalted butter, melted
• 1 (15 oz) can pumpkin puree
• 2 large eggs
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 1 (12 oz) can evaporated milk

• 2 cups heavy cream
• 1 jar marshmallow fluff
• 1 teaspoon vanilla extract

Instructions:
 Heat oven to 350 degrees F.

In a large bowl, stir together cookie crumbs and melted butter until well combined; press into a pie dish.  Bake 10 minutes or until slightly crisp.

Increase oven to temperature to 425 degrees F.

In a large mixing bowl, using a mixer on medium speed, beat together pumpkin, eggs, brown sugar, vanilla, cinnamon, ginger, nutmeg and clove until well combined - about 2 minutes.  Beat in milk until well combined.  Pour filling onto crust.  Bake 15 minutes.  Reduce heat to 350 degrees F and bake an additional 50 minutes, or until set.  Cover outer crust edges with foil if they get too brown.  Cool pie on a wire rack.

To make the Marshmallow Whipped Cream, in a large chilled mixing bowl, with a mixer on high speed, beat cream until soft peaks form.  Beat in marshmallow cream and vanilla until well incorporated.  

Makes 9 servings