Brown Butter Biscoff Sweet Potato Pie🧡

1. Roast sweet potatoes: Poke holes in the sweet potatoes using a fork, and bake in the oven at 400 degrees Fahrenheit for 45 to 60 minutes or until they’re completely tender.
2. Prepare sweet potato mash: Peel the roasted sweet potatoes, mash them up, and measure out 2 cups worth (packed). Let them cool completely.
3. Prepare the filling: Once cool, add the mashed sweet potatoes to a large bowl along with 1/4 cup of light brown sugar, 2 tablespoons of pure maple syrup, one 14 ounce can of sweetened condensed milk, 8 tablespoons of room temperature brown butter, 1 tablespoon of vanilla extract, 2 eggs, one 3.4 ounce package of vanilla pudding mix, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Whisk it all together until smooth.
4. Prepare the Biscoff crust: Finely crush about 25 Biscoff cookies (this should yield about 1.5 cups of crushed cookies). You can crush them in a ziplock bag or a food processor.
5. Mix the crust ingredients: Add 1.5 cups worth of the crushed cookies to a bowl along with 2 tablespoons of light brown sugar and 6 tablespoons of room temperature melted butter (or brown butter). Mix it all together.
6. Press the crust: Evenly press the crust mixture into a 9-inch pie dish.
7. Bake the crust: Bake the crust in the oven at 350 degrees Fahrenheit for 8 minutes. Let it cool.
8. Add the filling: Once the crust is cool, add in your sweet potato filling and evenly spread it in.
9. Bake the pie: Bake the pie in the oven at 350 degrees Fahrenheit for 45 to 50 minutes. The pie is done when the edges are firm, the pie has a firm jiggle to it, and a toothpick inserted into the center comes out clean.
10. Cool and serve: Let the pie completely cool before serving. Top it off with some whipped cream. Enjoy straight from the fridge or at room temperature.