I’ve wanted to make a pumpkin pie ever since… well for a long time now. And despite never having eaten one I was lying on bed the other day and suddenly thought the best combination ever would be speculaas (yum) and pumpkin (yummm), so this was the result.
I hope you guys get the opportunity to try this recipe, because I have to admit it is a revelation. And even if they don’t sell speculaas biscuits in your local supermarket ginger nut would work just fine!
- 10 speculaas biscuits (or ginger nut biscuits)
- 60g soft margarine (or coconut oil)
- 120g pumpkin puree (store bought or home made)
- 3 tbsp evaporated coconut milk
- 50g almond meal
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp baking powder
- Pinch of salt
- 1/2 cup coconut cream (just use the top creamy part, set in the fridge overnight)
- 2 tsp lime juice
- Pinch of shredded coconut (optional)
- Crumbled biscuit (optional)
- Preheat the oven to 180 ℃. Grease two small pie tins (12 cm diameter each).
- In a blender blitz the biscuits until fine. Add the soft margarine and pulse until it starts to hold together.
- Press the mixture into the pie tins and pre-bake for 5 minutes in the oven while you make the filling.
- For the filling combine the pumpkin puree with evaporated coconut milk.
- In a separate bowl combine all the dry ingredients. Fold into the wet ingredients.
- Divide the filling between the bases and bake for 20 minutes.
- Cool and then place in the fridge overnight.
- For the topping whip the coconut cream and the lime juice together until smooth.
- Spread over the pies and sprinkle some crumbed biscuits and shredded coconut over the top.
Hope you enjoy ❤