I know, some people hate me for even mention this word in September. And I know that I was complaining about christmas candy in the supermarkets last week… BUT: I planned to bake a pumpkin pie forever and was enthused by the idea of using Spekulatius as the bottom, which I saw at Cherry Blossom’s Table. I just HAD to try this! Furthermore fall is showing his ugly face, dispersing all the summer feelings with a lot of rain. I hope this is justification enough to buy christmas cookies in September (even the cashier at the supermarket gave me a funny look!)…
I used the filling from this recipe, because I wanted to bake a flat pie instead of a huge cake since I have to eat most of it myself. But I felt like I have to cut the sugar, because 180g seem to be a lot for a pie!
for the crust:
250g Spice Spekulatius (I guess in the US you get them under: Dutch Windmill Cookies)
for the filling:
200g cream cheese
110g brown sugar
1 teaspoon cinnamon
1 pinch clove powder
butter for the form
1. At first you have to steam the pumpkin and puree it without water. Canned pumpkin should work as well.
2. Process the spekulatius cookies in a food processor until you have fine crumbs. Melt the butter and stir it with the crumbs.
3. Grease a spring form with some butter and press the cookie mass evenly at the bottom of the form.