For the Biscoff cookie crust:

1. Add the cookies to a food process and blend until the cookies are fine crumbs making sure there are no large chunks. If you don’t have a food processor, no problem. Place the cookies in a large ziplock bag and using a rolling pin crush the cookies to fine crumbs.
2. Add the cookie crumbs to a medium bowl, pour the melted butter on top (I like to brown the butter), and combine cookie crumbs and mix with a wooden spoon. The cookie crumbs should be sand-like and don’t worry if they are not sticking together. 
3. Use cooking spray to coat the pie pan, and then pour the cookie crumbs over the bottom of the pan. 
4. Using your hands, smooth out the cookie crumbs on the bottom and sides of the pan and use pressure to get the cookie crumbs to stick together and form to the shape of the pan.
5. Use the flat bottom of a measuring cup to pack down the cookie crumbs. But don’t over-pack the crumbs or your crust will become too dense. You’ll know when it’s ready when the crumbs don’t move around anymore. 

For the pumpkin pie filling:

1. Preheat the oven to 425 degrees
2. In a small bowl, combine the sugar, salt, and pumpkin spices and stir until combined and set aside.
3. In a large bowl, add the pumpkin puree and the eggs and beat until combined and smooth.
4. Add the sugar mixture to the pumpkin mixture, gradually stir in the condensed milk, and mix until completely combined.
5. Pour mixture carefully into the unbaked and prepared crust shell.
6. Bake for 15 minutes at 425 degrees and then reduce the heat to 350 degrees and bake for another 40 to 50 minutes. If the pie crust begins to burn around the edges, cover the edges with strips of aluminum foil.
7. Remove from the oven and place on a wire rack to cool

For the toasted meringue:

1. In a stand mixer or hand-held electric mixer, beat the egg whites and salt on low speed until they are frothy/foamy.
2. Add the cream of tartar, adjust the speed to medium, and beat until the egg whites are somewhat fluffy with large bubbles around the outside.
3. With the mixer running, slowly pour in the sugar and continue to beat until all the sugar is combined.
4. Keep beating and as soon as peaks begin to form, add the vanilla.
5. Once the vanilla is incorporated and you have stiff peaks, stop beating.
6. Spread the meringue carefully over the top of the pie.
7. Using a kitchen torch, toast the meringue evenly until you’ve achieved the desired look.
8. Cut the pie into individual slices, serve immediately, and enjoy!