Pumpkin Chiffon Pie

Ingredientai

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 (133 g) 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 (37 g) powdered sugar

1 tsp. vanilla extract

¼ tsp. Diamond Crystal or Morton kosher salt

Nurodymai

Crumble one 8.8-oz. sleeve Biscoff cookies (about 32) into a large resealable plastic bag and seal. Using a rolling pin, crush cookies to very fine crumbs. (You should have about 2 cups.) Transfer 1½ cups to a medium bowl, add 4 Tbsp. unsalted butter, melted, and ¼ tsp. Diamond Crystal or Morton kosher salt, and mix until crumbs are evenly moistened.

Transfer mixture to a standard 9"-diameter pie pan and press firmly and evenly into bottom and up sides with a flat-bottomed measuring cup or glass. Set remaining ½ cup crumbs aside for topping. Chill crust at least 1 hour and up to 12 hours.

While crust is chilling, mix 2 tsp. unflavored powdered gelatin with 1 Tbsp. cold water in a small bowl to combine; set aside.

Whisk together 2 large eggs, ⅔ cup (133 g) granulated sugar, 1½ tsp. ground cinnamon, ¼ tsp. ground ginger, and a pinch of ground cloves in the bowl of a stand mixer set over a large saucepan of barely simmering water (bowl should not be touching water) and cook, vigorously whisking often, until sugar is almost completely dissolved and mixture is light and slightly aerated, about 5 minutes. Add 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, and reserved gelatin mixture and stir with a heatproof rubber spatula until chocolate is melted and mixture is thick and smooth, about 2 minutes. Remove bowl from heat and stir in 1 cup pure pumpkin purée. Let cool.

Attach bowl to stand mixer and fit with paddle attachment. Beat on medium speed until mixture is lightened in color and has slightly increased in volume, about 3 minutes. (Mixture might look broken at this point and that is okay.)

Scrape pumpkin mixture into a large bowl. Add 1½ cups heavy cream to stand mixer bowl (no need to clean) and beat on medium speed until stiff peaks form, about 2 minutes. Fold whipped cream into pumpkin mixture, then scrape into crust and smooth surface. Chill pie, uncovered, at least 12 hours. Do Ahead: Pie can be assembled 2 days ahead. After filling is set, cover lightly with plastic wrap, pressing directly onto surface, and keep chilled.

When ready to serve, beat 1¼ cups heavy cream, ⅓ cup (37 g) powdered sugar, 1 tsp. vanilla extract, and ¼ tsp. Diamond Crystal or Morton kosher salt in a large bowl with an electric mixer on medium-high speed until medium peaks form, about 2 minutes. (You want it light and fluffy like Cool Whip; be careful not to overbeat.)

Dollop whipped cream over filling. Using spoon or an offset spatula, spread lightly to create billowy swooshes. Sprinkle a thin layer of reserved cookie crumbs over (you might not need to use all of them).