Preheat your oven to 350°F (175°C). Combine crushed Biscoff cookies with melted butter in a bowl, press into a 9-inch pie pan, and bake for 10 minutes until slightly golden.

Peel and chop carrots into small pieces. Steam or boil for 20–30 minutes until fork-tender, then let cool slightly.

Blend the cooked carrots with honey, sugar, water, vanilla extract, and salt until smooth.

Transfer the carrot puree to a bowl, add any additional ingredients (like more vanilla or honey), and stir gently.

Pour the smooth carrot filling into the cooled Biscoff crust and spread evenly.

Bake the pie for 45–55 minutes until the edges are set and the center is slightly wobbly.

Let the pie cool on a wire rack for at least 30 minutes, then refrigerate for a couple of hours to chill.

Serve with a dollop of whipped cream or maple whipped cream and garnish with candied carrots.