Speculaas Pumpkin Pie

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!


Speculaas base:

  • 10 speculaas biscuits (or ginger nut biscuits)
  • 60g soft margarine (or coconut oil)

Pumpkin filling:

  • 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

Coconut topping:

  • 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)


  1. Preheat the oven to 180 ℃. Grease two small pie tins (12 cm diameter each).
  2. In a blender blitz the biscuits until fine. Add the soft margarine and pulse until it starts to hold together.
  3. Press the mixture into the pie tins and pre-bake for 5 minutes in the oven while you make the filling.
  4. For the filling combine the pumpkin puree with evaporated coconut milk.
  5. In a separate bowl combine all the dry ingredients. Fold into the wet ingredients.
  6. Divide the filling between the bases and bake for 20 minutes.
  7. Cool and then place in the fridge overnight.
  8. For the topping whip the coconut cream and the lime juice together until smooth.
  9. Spread over the pies and sprinkle some crumbed biscuits and shredded coconut over the top.

Hope you enjoy ❤


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