Biscoff Pumpkin Pie
 
 
An amazing twist on the traditional pumpkin pie!
Author:
Recipe type: Dessert
Serves: 8-10 servings
Ingredients
  • For the filling:
  • 450g peeled butternut pumpkin, cut in 2cm pieces*
  • 1 tablespoon honey
  • 1 tablespoon treacle or golden syrup
  • ⅓ cup (80g) brown sugar, firmly packed
  • 1 teaspoon ground cinnamon, plus extra to serve
  • ½ teaspoon each ground nutmeg, ground cloves, ground ginger and allspice
  • 400ml thickened cream, plus extra whipped cream to serve
  • ½ cup creamy Biscoff spread, plus extra to serve
  • 3 eggs, plus 1 extra yolk
  • For the pastry:
  • 1½ cups (225g) plain flour
  • ¼ cup (35g) icing sugar, sifted
  • 125g chilled unsalted butter, chopped
  • 1 egg yolk
Instructions
  1. For the pastry: Place the flour and icing sugar in a food processor and whiz to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add yolk and 2 tablespoons iced water, then whiz until the mixture just comes together. Shape into a ball, then enclose in plastic wrap and chill for 30 minutes.
  2. Meanwhile, preheat oven to 200C and line a baking tray with a greased piece of foil. Arrange pumpkin in a single layer on the baking tray. Drizzle with honey, then cover with foil. Roast for 30-40 minutes until tender. Place in a colander and allow to drain for 15 minutes to remove excess water. Transfer to a cleaned food processor and whiz until smooth. Set pumpkin puree aside to cool completely.
  3. Grease a fluted 23cm x 23cm round loose-bottomed tart pan. Roll out the pastry on a lightly floured surface to 5mm thick. Line the tart pan with the pastry, trimming the excess, then chill for a further 30 minutes.
  4. Reduce oven to 180C.
  5. Line the pastry case with baking paper and fill with baking weights or uncooked rice. Bake for 20 minutes, then remove the paper and weights and bake for a further 3 minutes until golden and dry.
  6. For the filling: Place treacle, sugar, spices, cream and Biscoff in a saucepan over medium heat and bring to just below boiling point. Do not boil. Remove from heat. Beat eggs and extra yolk together in a medium heatproof bowl, then add the cream mixture, whisking gently to just combine. Gently whisk in the pumpkin puree until thoroughly combined.
  7. Pour pumpkin mixture into the tart case and bake for 30 minutes or until set but with a slight wobble. Cool, then top with whipped cream and dust with cinnamon. Just before serving, heat about ¼ cup creamy Biscoff spread until it is syrupy. Drizzle Biscoff syrup over each slice of pie to serve.
Notes
*I completely omitted fresh pumpkin and used a tin of Libby’s plain pureed pumpkin (not pumpkin pie filling). A full 15oz can can be substituted for the fresh pumpkin, or about ½ of one of the 29oz cans (if you have scales, just measure out 15oz, or 450g). You won’t need to do anything else to the canned pumpkin, just simply whisk it in, straight from the can, as per the recipe.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2012/08/biscoff-pumpkin-pie/