I love all things seasonal, and therefore I love all things pumpkin! I will admit, however, that pumpkin pie can be a bit mundane at times. I love to spruce it up by adding more textures and flavors, both in the crust as well as toppings. Speculoos (aka Biscoff) cookies make for a much more exciting crust than traditional dough in my opinion- I’m obsessed with their spicy flavor! I also prefer a high crust to filling ratio, so it’s not like you’re just eating a bowl of custard. Candied ginger adds a nice zingy complement to the creamy pumpkin filling, and candied pepitas top these babies off with the perfect crunch! By making them in individual tart shells (mine are technically crème brûlée dishes), everyone gets their own mini pie, and you don’t have to worry about the crust crumbling when trying to remove it from the dish. Just grab a spoon and dig in! I got to bake these with one of my fave bloggers, Camille Styles, when she was in town from my home state of Texas. We had such a blast and now I’m super pumped for all things holiday! If you’re still looking for the perfect Thanksgiving dessert, these tarts would be the perfect addition to your dinner table! Be sure to check out the feature on her blog as well! Enjoy :)
Mini Speculoos Pumpkin Tarts with Candied Pepitas:
Crust:
Pie:
1 can pumpkin puree
1/2 cup dark brown sugar, packed
1/4 cup cane sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground allspice
1/4 tsp salt
1 can coconut milk
2 large eggs, at room temperature
1/2 cup candied pepitas (pumpkin seeds), for topping
1/2 cup candied ginger, for topping
whipped cream, for serving
Preheat oven to 350°. Process cookies in food processor until fully crumbled. Add coconut oil and pulse until well combined, then spread the mixture evenly among the tart shells, making sure to push some up the sides as well. It should be nice and thick! Place tarts shells on a baking sheet, then bake for about 8 minutes. Set aside to cool. In a saucepan over medium heat, combine pumpkin, both sugars, spices, and salt, and cook for about 5 minutes until thick and smooth. Remove from heat, and add coconut milk and eggs, whisking until fully incorporated. Allow mixture to cool for a few minutes. Pour pumpkin mixture into prepared tart shells. Bake at 350° for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from baking sheet and cool completely on wire rack. Top with candied pepitas and ginger, and serve with whipped cream. Enjoy immediately or chilled.
*To make this dairy-free, sub coconut oil for the butter in the crust, and serve with whipped coconut cream.
All photos by Kristen Kilpatrick for Camille Styles. Check out the feature and recipe on her site as well!
Useful Tools:
* This post may contain affiliate links. If you buy something through one of these links, it won’t cost you a penny more, but I’ll earn a small commission. This allows me to continue to generate content for you, and helps keep the site up and running. Thanks for your support!
