Preheat oven to 350 degrees F.
Pulverize the Biscoff cookies in food processor until finely ground into crumbs.
In a medium bowl, combine cookie crumbs and melted butter. Use a fork to combine ingredients well.
Pour mixture into a 9-inch pie pan. Press the mixture into the bottom of the pan and slightly up the sides. You can use the bottom of a flat measuring cup to press the crumbs in the pan tightly. Bake for 8 to 9 minutes. Remove from the oven and let the crust cool while you make the filling.
Use a stand mixer with the whisk attachment or a hand mixer to beat the heavy cream until stiff peaks form. Transfer to a bowl and place in the refrigerator until ready to use.
Use a stand mixer or hand mixer to beat the cream cheese, brown sugar, and Biscoff cookie butter together. Beat until smooth, scraping down the sides of the bowl with a spatula, if necessary. Add the pumpkin, vanilla, cinnamon, ginger, nutmeg, and cloves. Mix until combined.
Gently fold the whipped cream into the pumpkin mixture until combined. Don’t over mix, you don’t want to deflate the whipped cream.
Scrape the mixture into the prepared crust. Spread evenly with a spatula. Cover gently with plastic wrap and refrigerate until set, at least 6 hours or overnight.
When ready to serve, remove the pie from the refrigerator. Serve with extra whipped cream and salted caramel sauce, if desired.