Brown Butter Biscoff Sweet Potato Pie

1. Roast sweet potatoes in the oven until tender. Peel them, mash them up, and measure out 2 cups (packed).
2. Let the mashed sweet potatoes cool completely.
3. **For the brown butter:** Add 8 tablespoons of butter to a pan on medium-low heat and stir frequently until it starts to turn brown and develops a sweet caramel scent. Let it cool slightly.
4. In a large bowl, combine the cooled mashed sweet potatoes, 1/4 cup light brown sugar, 2 tablespoons pure maple syrup, the 14-ounce can of sweetened condensed milk, the 8 tablespoons of room temperature brown butter, 1 tablespoon vanilla extract, 2 eggs, one 3.4 ounce package of vanilla pudding mix, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
5. Whisk all filling ingredients together until smooth.
6. **For the crust:** Finely crush about 25 Biscoff cookies in a ziplock bag or food processor to yield 1.5 cups of crushed cookies.
7. In a bowl, combine 1.5 cups of crushed Biscoff cookies with 2 tablespoons of light brown sugar and 6 tablespoons of room temperature melted butter (or brown butter if preferred for the crust).
8. Mix the crust ingredients together and then evenly press it into a 9-inch pie dish.
9. Bake the crust in the oven at 350 degrees Fahrenheit (175°C) for 8 minutes.
10. Let the crust cool completely.
11. Pour the sweet potato filling into the cooled crust and evenly spread it.
12. Bake the pie in the oven at 350 degrees Fahrenheit (175°C) for 45 to 50 minutes. The pie is done when the edges are firm, it has a firm jiggle, and a toothpick inserted into the center comes out clean. (Note: Cooking time may vary based on the pie pan material).
13. Let the pie completely cool before serving. Top with whipped cream (such as Vanilla Bean Whipped Cream) if desired.
14. Serve chilled from the fridge or at room temperature. Enjoy!