Cheesecake with a slice on a decorative plate on a granite countertop

Golden Pumpkin Pie

Name: Golden Pumpkin Pie
Brand: Hakanoa Recipes
Availability: InStock

Rich, spiced and beautifully golden, this pumpkin pie is the kind of dessert that feels like a hug on a plate. Smooth pumpkin meets just the right balance of sweetness and autumnal warmth, making it perfect for gatherings, festive feasts — or simply a cozy afternoon treat with a dollop of cream. With its classic flavours and comforting texture, this pie turns simple ingredients into something truly memorable.

For me, this is the most delicious version of the traditional American dessert pie. It’s richly spiced deeply flavoured pumpkin custard tart, with a melt-in-the-mouth crust and a lemon cream-cheese topping.

Ingredients

750 to 900 grams of grey-skinned pumpkin (1/4 of a big one) cut into chunks, de-seeded and washed,
240 grams Speculaas cookies (or Biscoff or Caramel Spice)
100 grams melted butter
3 tablespoons Hakanoa Golden Latte Concentrate OR 3 tbsps Speculaas Spice mix, mix well
1 tin Sweetened Condensed Milk
2 large eggs
1/2 tsp salt
150mls cream
3 tbsps icing sugar
1 tbsp demerara or soft brown sugar
150 grams cream cheese
the juice and zest of 1 ripe lemon

Method

Steam the pumpkin. Put in large saucepan with steamer basket, cover and steam gently until knife-tender.
Remove from pan, allow to cool and dry
STAGE 2 – CRUMB CRUST. Make a crumb crust and chill to firm.
Use a loose-bottomed cake or pie tin, or a spring-form pan, and brush it with a little of the melted butter. If you don’t have one of those, line your tin with baking paper instead and leave some overhang so you can use it to lift the pie out later. IN any case, once brushed with melted butter, put the pan in your freezer. This step will help when you’re getting it out.
Crush or process the Speculaas cookies to a fine crumb, then add the remaining butter and mix with a wooden spoon.
Get your cold pan out, and pour the crumbs in, then use a smooth-bottomed cup to press the crumbs evenly across the bottom and edges of the tin.
Carefully put the tin in the freezer of the fridge for the crust to firm up while you make the pumpkin filling.
STAGE 3 – SPICED PUMPKIN CUSTARD
Peel off pumpkin skin with a sharp knife.
Process pumpkin to smooth (in large bowl with stick OR in large food processor bowl)
Add Hakanoa Golden Latte Concentrate Speculaas Spice mix, mix well
Bake low and slow, then allow to cool.
Lower the oven temperature to 160c.
Put the pie in the oven – be very careful not to spill any!
Bake for 50 to 60 mins, until a sharp knife inserted halfway between the middle and the edge comes out just clean. There should still be a bit of wobble in the middle of the pie.
Remove from the oven and allow to cool in the dish.
STAGE 4 – NO-BAKE LEMON CHEESECAKE TOPPING
Whip cream with icing sugar and demerara or soft brown sugar
Whip cream cheese with juice and zest of 1 ripe lemon
Fold mixtures together, taste for sweetness.
Spread across cooled pie, allow to set in fridge for at least 2 hours.

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Golden Pumpkin Pie

Golden Pumpkin Pie

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