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Speculoos Pumpkin Pie Slice zoom
5 from 4 votes

Speculoos Pumpkin Pie To Die For (2 pies)

The secret to this amazing pumpkin pie is the Speculoos pie crust. The filling has been used reliably for success for more than 30 years! Try this Speculoos Pumpkin Pie with your family and guests this year (and next)!
Prep Time40 mins
Cook Time1 hr 30 mins
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American, Vegetarian
Keyword: Fall
Servings: 24 slices
Author: Belgian Foodie


Speculoos Pie Crusts for two 10 inch / 26 cm round pies weighing 24.7 oz / 700 g each

Pumpkin Pie Filling (2 pies)

  • 1275 g pumpkin puree from fresh pumpkin or equivalent in canned pumpkin
  • 125 g brown sugar
  • 250 g raw cane sugar or white sugar
  • 1/8 tsp salt
  • 1 1/4 tsp ginger ground
  • 2 1/2 tsp cinnamon ground
  • 5/8 tsp nutmeg ground
  • 1/7 tsp cloves ground
  • 5 eggs
  • 710 ml reduced fat evaporated milk


Speculoos Pie Crusts

  • 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.
    Speculoos Pie Crust

Pumpkin Pie Filling

  • In a bowl mix the pumpkin puree, white and brown sugars, spices and salt.
    Speculoos Pumpkin Pie Filling b4 milk eggs
  • Lightly beat the eggs until mixed. Add to the bowl with the other ingredients.
  • Add the evaporated milk and mix lightly.
    Speculoos Pumpkin Pie Filling

Baking Pumpkin Pies

  • 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.
    Speculoos Pumpkin Pie prebaked
  • 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.
    Speculoos Pumpkin Pie baked
  • 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.
    Speculoos Pumpkin Pie Custard from leftover filling


Nutrition Facts
Speculoos Pumpkin Pie To Die For (2 pies)
Amount Per Serving
Calories 389 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 113mg38%
Sodium 262mg11%
Potassium 269mg8%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 30g33%
Protein 7g14%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.