This is the most delicious version of the traditional American dessert pie.

It’s richly spiced deeply flavoured pumpkin custard tart, with a melt-in-the-mouth crust and a lemon cream-cheese topping.

STAGE 1 – STEAM PUMPKIN

750 to 900 grams of grey-skinned pumpkin (1/4 of a big one) cut into chunks, de-seeded and washed,

  • put in large saucepan with steamer basket, cover and steam gently until knife-tender.
  • remove from pan, allow to cool and dry

STAGE 2 – CRUMB CRUST

Make a crumb crust and chill to firm. 

  • 240 grams Speculaas cookies (or Biscoff or Caramel Spice)
  • 100 grams melted butter
  • Use a loose-bottomed cake or pie tin, or a spring-form pan, and brush it with a little of the melted butter. If you don’t have one of those, line your tin with baking paper instead and leave some overhang so you can use it to lift the pie out later. IN any case, once brushed with melted butter, put the pan in your freezer. This step will help when you’re getting it out.
  • crush or process the Speculaas cookies to a fine crumb, then add the remaining butter and mix with a wooden spoon.
  • get your cold pan out, and pour the crumbs in, then use a smooth-bottomed cup to press the crumbs evenly across the bottom and edges of the tin.
  • carefully put the tin in the freezer of the fridge for the crust to firm up while you make the pumpkin filling.

STAGE 3 –  SPICED PUMPKIN CUSTARD

  • peel off pumpkin skin with a sharp knife.
  • process pumpkin to smooth (in large bowl with stick OR in large food processor bowl)
  • add 3 tablespoons  Hakanoa Golden Latte Concentrate OR 3 tbsps Speculaas Spice mix, mix well
  • add 1 tin Sweetened Condensed Milk,
  • add 2 large eggs
  • add 1/2 tsp salt
  • Push the puree through a coarse sieve with a spatula or pass through a food press, to remove any coarse fibres and lumps. A smooth puree is essential for a good pie.

Bake low and slow, then allow to cool.

  • Lower the oven temperature to 160c.
  • Put the pie in the oven – be very careful not to spill any!
  • Bake for 50 to 60 mins, until a sharp knife inserted halfway between the middle and the edge comes out just clean. There should still be a bit of wobble in the middle of the pie.
  • Remove from the oven and allow to cool in the dish.

STAGE 4 – NO-BAKE LEMON CHEESECAKE TOPPING

  • Whip 150mls cream with 3 tbsps icing sugar and 1 tbsp demerara or soft brown sugar
  • Whip 150 grams cream cheese with juice and zest of 1 ripe lemon
  • Fold mixtures together, taste for sweetness.
  • spread across cooled pie, allow to set in fridge for at least 2 hours.