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