Butternut squash pie with biscoff (speculaas) spices


90 g butter
140 g wheat biscuits
60 g almond flour
500 ml water
1 butternut squash
400 g coconut milk
100 g fine granulated sugar
3 eggs
2 tsp. speculaas spice mix
½ tsp. salt

A delicious pie with true autumn flavours: squash and biscoff. This butternut squash pie is also incredibly easy to make. Wonderful autumn pleasure!


  • 1
    Preheat the oven to 180°C. Cover the bottom of a springform pan with parchment paper. Melt 75 g of butter in a saucepan over low heat. In the meantime, place the biscuits in a food processor and blitz into crumbs. Mix the biscuit crumbs with the melted butter and almond flour. Scoop into the springform and press down well. Bake the crust in the middle of the oven for approx. 15 min. Remove from the oven and let cool.
  • 2
    In the meantime, bring a pot with 500 ml of water to the boil. Cut the butternut squash into large pieces and remove the seeds and membranes. Cook the pieces of butternut squash for 8 minutes. Drain and let stand for 5 minutes. Mash the squash using a masher. Scoop into a sieve and let drain.
  • 3
    Mix the puree, coconut milk, sugar, eggs, speculaas spices, and salt into a cohesive whole using a whisk. Grease the sides of the springform using the rest of the butter. Scoop the squash mixture into the springform and spread out over the biscuit crust.
  • 4
    Reduce the temperature of the oven to 150°C. Bake the pie in the middle of the oven for approx. 90 min. Turn off the oven and allow the pie to cool inside it for approx. 2 hours.
  • Share this recipe

    Other recipes

    Our website uses cookies to offer you a better experience and to improve our site. Learn more