n1 Far East Spain Blend / Spiced Maple Pumpkin Tart
Speculoos Cookie Crust Base:
9 oz Speculoos cookies (available at Trader Joe's)
3 oz melted unsalted butter
¾ tsp n1 Far East Spain Blend
1 (15-ounce) can pumpkin puree
1/2 cup canned full-fat coconut milk
2 large eggs
1/3 cup maple syrup
1 1/2tsp n1 Far East Spain Blend
2 tsp vanilla extract
1/2 tsp salt
1 cup heavy cream
1 tbsp maple syrup
1/2 tsp n1 Far East Spain Blend (optional)
Cookie crust base:
Feel free to make ahead.
Gently melt the butter in a small pan (not in the microwave) and then put into a mixing bowl. Put the Speculoos cookies in a food processor until finely ground. Sprinkle in the ¾ tsp of Far East Spain Blend and mix well. Add the Speculoos pulsed cookie crumbs to the bowl with the melted butter. Mix by hand until the cookies have a “wet sand” texture. Pour into an 8 in springform pan and press down on the base and slightly up the sides until flat. Place in the refrigerator to cool.
Preheat oven to 325 F.
In a large bowl using a handheld mixer, beat pumpkin, coconut milk, eggs, 1⁄3 cup maple syrup, 2 tsp. vanilla, 1 1/2 tsp of n1 Far East Spain Blend, and 1/2 tsp. salt until combined. Pour mixture into speculoos cookie crust.
Bake on middle rack at 325 F for 55 to 60 minutes, or until center no longer jiggles. Let cool on counter for 30 minutes, then refrigerate to cool completely, about 1 hour.
In a large bowl using a handheld mixer, whip cream until it holds soft peaks. Add 1/2 tsp n1 Far East Spain Blend, and 1 Tbsp. maple syrup. Whip once more until combined and fluffy.
Just before serving, top pumpkin tart with whipped cream and serve with a side of vanilla bean ice cream (optional).
Recipe adapted from O Magazine September 2017 by Tieghan Gerard - Half Baked Harvest Cookbook.