In a medium bowl, mix the crushed Biscoff cookies with the melted dairy-free butter until well combined.

Press the mixture evenly into the bottom of a 9-inch springform pan.

Place the crust in the refrigerator to set while you prepare the filling.

In a medium saucepan, whisk together the almond milk, cornstarch, and sugar over medium heat.

Cook, stirring constantly, until the mixture thickens and starts to bubble, about 5-7 minutes.

Remove from heat and whisk in the Biscoff spread and vanilla extract until smooth.

Allow the pudding to cool slightly.

Remove the crust from the refrigerator.

Spread a layer of the Biscoff pudding over the crust.

Arrange a layer of banana slices over the pudding.

Sprinkle a layer of broken Biscoff cookies over the bananas.

Repeat the layers, ending with a final layer of Biscoff pudding.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.

Before serving, spread the dairy-free whipped cream over the top of the pie.

Sprinkle with crushed Biscoff cookies.

Remove the springform pan ring, slice, and serve chilled.