Pumpkin Pie with Biscoff Crust and Cookie Butter Mascarpone Whipped Cream

Preheat oven to 425° Fahrenheit and grease a deep pie dish.
Make the crust. To do this, mix together the crushed Biscoff cookies and melted butter. Then press into your pie dish and set to the side.
Now make the filling. Whisk together the pumpkin purée, eggs, sweetened condensed milk, salt, and pumpkin pie spice. Then pour into your crust and bake at 425° for 15 minutes, at which point you'll need to reduce the temperature to 350° and continue to bake for another 40 minutes or until you can stick a toothpick into the center of your pie and remove it without residue. When your pie is done, let it cool for an hour or two before either serving or transferring to the fridge.
Before serving, make the whipped cream! To do this, add the heavy whipping cream, cookie butter, mascarpone and granulated sugar to a mixing bowl and whisk ok medium speed until stiff peaks form, being careful not to over-mix. Spoon generously onto the center of the pie and then sprinkle with a crumbled Biscoff cookie for added flair. Serve immediately or return to fridge.