Individual Pumpkin "Pies" with Spice Crust and Ricotta
Just a small amount of pumpkin is packed with nutrients such as vitamins A and B, potassium, copper, and iron.
Speculoos are a Belgian spiced shortbread cookie, often shaped like a windmill or St. Nicholas. Sometimes called Dutch Windmill Cookies or St. Nicholas Cookies because they are a holiday staple across Europe. You can substitute Biscoff's brand, but Speculoos are becoming more popular in U.S. markets. If you want to make your own try EatSmarter's easy recipe for Speculoos Cookies
- For the pumpkin filling
- 10 ounces
- 6 ½ ounces
- 1 tablespoon
- 2 tablespoons
- 1 teaspoon
- 28 ounces
- 4 ounces
- For the base
- 6 ounces
Speculoos (or Biscoff, or other spiced shortbread biscuit)
- 2 ounces
Preheat the oven to 350°F. Grease a baking sheet with parchment paper. Cut the squash flesh into large cubes (1 1/4 inch), arrange on the prepared pan and bake for about 30 minutes, until soft.
In the meantime, process the speculoos into crumbs. Melt the butter and mix with the crumbs. Divide between the serving glasses and press firmly into the base with a spoon. Chill.
Let the squash cool slightly and puree. Beat the eggs with the sugar, vanilla sugar, cornstarch and spice mix. Stir in the ricotta, sour cream and squash puree. Pour into the serving glasses and bake for around 30 minutes.
Let cool. Serve garnished with dried meringues, if desired.