With the days getting cooler, I’m sharing with you a perfect autumn recipe, Spiced Pumpkin Pie with Speculoos Biscuit Crust. Not only is there a heap of spices in the silken filling but there another hit in the Speculoos biscuits used for a crisp crust. I used the popular Lotus biscuits rather than a plain digestive biscuit crumb to take this pie to the next level.
The recipe is nice and rich with condensed milk and my addition of a dash or two of some spiced rum to really warm up things. With a filling laden with spices and the condensed milk, it won’t souffle up so you can get a nice full pie without worrying it will crater and sink after baking too much.
I used a can of bought pumpkin puree which you slowly cook to remove some of the moisture and concentrate the flavour down further than a watery filling. Saves wrestling with a raw pumpkin and twirling your fingers while it roasts.
To get a firm crust, when pressing the crumbs into the tin, a straight heavy bottom glasses, helps to create a really neat and defined crust, which will also help the crust to stay together when cutting and serving, saving your tablecloth from a whole lot of mess!
To serve, it’s torture to wait once you’ve put in all the hard work of making, but the pie eats better when at room temperature or slightly warm. The flavours are still able to shine through without being muted by being refrigerated. great with Creme Fraiche, with the tartness to cut through the sweetness and spice.Print
Makes a 9″ Tart with a petite leftover tart
- 300g Lotus Speculoos Biscuits
- 2tbsp Light Muscovado Sugar
- 150g Unsalted Butter, melted
- 1tsp Ground Cinnamon
- 1tsp Ground Ginger
For Pumpkin Filling
- Make the Speculoos crust: Preheat the oven to 175C. In a food processor, pulse together the Lotus biscuits and brown sugar until you have a coarse crumb. Add the ginger and cinnamon and pulse once or twice to combine. Pour in the melted butter and pulse until combined.
- Spoon the crumbs into a ungreased 9-inch tart tin with a loose bottom and use your fingers to gently divide the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a glass to firmly pack the crust into the pan.
- Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.
- Meanwhile, make the pumpkin filling: Heat the pumpkin, sugars, spiced rum, ginger, cinnamon, cloves and spices in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy.
- Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in the eggs and egg yolk, one at a time, whisking until completely combined after each addition. Stir in the vanilla. Pour the filling into the cooled crust.
- Bake for 30 minutes, until the edges of the filling are just starting to set. Turn the oven down to 165C, and bake for another 25-35 minutes, until the filling is mostly set (the center will still be slightly jiggly). Cover just the crust with parchment paper, if the crust starts to brown too quickly.
- Remove from the oven and let cool for 2-3 hours until completely set. The pie filling will continue cooking through residual heat. Serve at room-temperature or warm with creme fraiche.
- Category: Dessert, Pies
- Method: Baking
- Cuisine: American
Keywords: Pies, Dessert, American
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