Preheat oven to 350 degrees F (175 degrees C).
Slice the Sugar Pumpkin (1 pound) in half and scoop out the seeds.
Place the cut side down on a lined baking sheet. Bake the pumpkin for 1 hour or until the flesh can be pierced easily with a fork.
In a food processor breakdown Biscoff Cookie (30) into a fine crumb.
Add in Pecans (1/3 cup), pour in Butter (4 tablespoon), Salt (1/4 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Nutmeg (1/4 teaspoon), and process until combined.
Remove the blade from the food processor and using the bottom of a measuring cup press it into a greased pie pan. Go around the edges with your hands to make sure it’s super tight.
Bake for 10 minutes in the preheated oven. Remove, allow to cool completely before placing in the fridge while you prepare the filling.
Scoop the pumpkin out of the skin and blitz the baked pumpkin in a food processor until smooth.
Whisk the Egg (2) in a large bowl with Brown Sugar (1/2 cup), Salt (1/2 teaspoon), Ground Cinnamon (2 teaspoon), Ground Ginger (1 teaspoon), Ground Cardamom (1 teaspoon), Ground Nutmeg (1/2 teaspoon), and Ground Cloves (1/2 teaspoon).
Pour egg mixture into the food processor and process to combine with pumpkin. Then stream in the Heavy Cream (1 1/2 cup).
Once combined, pour into the pie crust. Bake the pumpkin pie for 45-55 minutes.
Allow the pumpkin pie to cool completely on a wire rack before serving with whipped cream.