Prepare the Speculoos Pie Crusts as indicated in the recipe. Remember to pre-bake the crusts and let cool before filling with the Pumpkin Pie Filling below.

In a bowl mix the pumpkin puree, white and brown sugars, spices and salt.

Lightly beat the eggs until mixed. Add to the bowl with the other ingredients.

Add the evaporated milk and mix lightly.

Preheat oven to 180° C / 350° F.

Pour about 1/2 of the filling onto the cooled crust in a pie tin, leaving a small space at the top. Place the pie tin on a baking sheet (preferably covered with aluminum foil to catch any spills) into the middle of the oven.

Leave to bake about 40 to 45 minutes. The time may depend on your oven. I usually turn my pie tin after about 25 minutes to get an idea of how it's cooking. Cook until the top is no longer liquid and feels slightly firm when you touch in the middle. A toothpick should also come out clean.

Repeat the above step for the second pie. While the first pie is cooking, leave the remaining filling in the bowl to avoid the crust becoming soggy before you bake your next pie.

If you have any filling left over, pour it into one or more ramekin bowls and place in a large bowl filled half way with water. Place it in the oven and cook like you would for custard. The time will depend on the size of the bowls, but it will take probably at least 30 minutes. These pumpkin custards are absolutely delicious when served cold.