Monday, April 23, 2012


A great holiday dessert to try for this season, Pumpkin pie with speculoos spread. Follow recipe below:

Serves Eight

  • Pastry for a 10-inch deep dish pie shell
  • 1/2 cup Speculoos Spread
  • 1/2 cup sugar
  • 2 large eggs
  • 1 (15 oz.) solid pack pumpkin in a can
  • 1 (12 oz.) evaporated milk in a can
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • Whipped Cream or Speculoos Spread sauce
  1. Heat oven to 425F.
  2. Prepare a 10-inch deep dish pie plate,flute edges attractively.
  3. Combine together Speculoos Spread, sugar and eggs in a large bowl.
  4. Stir in remaining ingredients and whisk well.
  5. Bake for 10 minutes then reduce oven temperature to 350F.
  6. Continue to bake 35 to 40 or until center is set.
  7. Cool on wire rack at least 2 hours before serving at room temperature or chilled with desired topping.

Whipped Cream: With a hand held mixer in a small bowl, whip together ¼ cup Speculoos Spread and ¼ cup whipping cream and set aside Refrigerate until serving time. Makes about 1¾ cups.Top each slice of pie with whipped cream and drizzle with warm Speculoos Spread sauce.

Bon Appetite!

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