Spiced Pumpkin Pie with Speculoos Biscuit Crust Wedges on Plates and Gold Cake Slice

Spiced Pumpkin Pie with Speculoos Biscuit Crust

  • Prep Time: 30 minutes
  • Cook Time: 100 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 8 Servings 1x


Makes a 9″ Tart with a petite leftover tart



For Crust

  • 300g Lotus Speculoos Biscuits
  • 2tbsp Light Muscovado Sugar
  • 150g Unsalted Butter, melted
  • 1tsp Ground Cinnamon
  • 1tsp Ground Ginger

For Pumpkin Filling

  • 425g can of Pumpkin Puree
  • 135g Golden Caster Sugar
  • 2 tbsp Light Muscovado Sugar
  • 2 tbsp Spiced Dark Rum
  • 2 tsp Ginger, fresh and grated
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • Pinch of Sea Salt
  • 425g can of Condensed Milk
  • 2 Large Free Range Eggs
  • 1 Large Free Range Egg Yolk
  • 1/2 tsp Vanilla Extract


  1. 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.
  2. 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.
  3. Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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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