Creamy Dulce de Leche Pumpkin Pie in a Biscoff Crumb Crust

Ingredients

• 56 g (4 tablespoons) unsalted butter, melted
• 200 g (7 oz or about 25 cookies) Biscoff Cookies
• 23 g (3 tablespoons) all-purpose flour, bleached or unbleached
• 13 g (1 tablespoon) brown sugar, light or dark
• ½ teaspoon kosher salt
• 6 g (1 tablespoon) milk powder, any type (optional, but yummy*)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg, freshly grated is best if you can
• ¼ teaspoon of ground cardamom and/or allspice (optional but yummy!)
• 425 g (1 ¾ cups, or one 15 oz. can) pure canned pumpkin**
• 56 g (4 tablespoons) unsalted butter, cold from the fridge
• 306 g (1 cup) dulce de leche***
• 40 g (3 tablespoons) brown sugar, light or dark
• 1 ¼ teaspoons kosher salt
• 3 large (150 g) eggs, cold from fridge
• 2 teaspoons vanilla extract