These mini speculoos pumpkin tarts are basically pumpkin pie on steroids. We made them while baking in Brooklyn with Britt Maren, and let’s just say our Thanksgiving dessert menu will never be the same. (I actually had to sit on my hands to stop myself from eating all the tarts she was “saving for later”…) Disclaimer: there will be no leftovers to save for later. 

Instead of a traditional pie crust, which can be difficult and intimidating to make, flakey, and if we’re being real, don’t provide near enough support for all the filling and whipped cream we’d like to pile on, Britt’s recipe uses Speculoos (aka Biscoff cookies), which make for a much more exciting and delicious experience. Also, by making them in individual tart shells (hers are technically crème brûlée dishes), you’ll happily say goodbye to your days of crust crumbling pie massacres while trying to remove it from the pie dish to individual plates. 

Bottom line: if you’re trying to win Thanksgiving this year, we can’t think of a better way to do it than by giving everyone their own mini pumpkin pie— just serve, grab a spoon, dig in, and save the crumbly pie drama for your mama. 

Read more of our Baking With Britt Maren story here! To see all of Britt’s delicious recipes, check out her site. And, be sure to read our Entertaining With Britt Maren and Derek Orrell for all the fall hosting inspo.

This post was originally published on November 14, 2018, and has since been updated.

Mini Speculoos Pumpkin Tarts with Candied Pepitas

Serves 4 to 6

Mini Speculoos Pumpkin Tarts with Candied Pepitas

By Camille Styles



  • 12 oz. Speculoos or Biscoff cookies 
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1/2 cup butter, melted


  • 1 can pumpkin puree
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup cane sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 1/4 tsp salt
  • 1 can coconut milk
  • 2 large eggs, at room temperature
  • 1/2 cup candied pepitas (pumpkin seeds), for topping
  • 1/2 cup candied ginger, for topping
  • whipped cream, for serving

*To make this dairy-free, sub coconut oil for the butter in the crust, and serve with whipped coconut cream.


  1. Preheat oven to 350°.
  2. Process cookies in food processor until fully crumbled.
  3. Add coconut oil and pulse until well combined, then spread the mixture evenly among the tart shells, making sure to push some up the sides as well. It should be nice and thick!
  4. Place tarts shells on a baking sheet, then bake for about 8 minutes. Set aside to cool.
  5. In a saucepan over medium heat, combine pumpkin, both sugars, spices, and salt, and cook for about 5 minutes until thick and smooth. Remove from heat, and add coconut milk and eggs, whisking until fully incorporated.
  6. Allow mixture to cool for a few minutes.
  7. Pour pumpkin mixture into prepared tart shells. 
  8. Bake at 350° for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from baking sheet and cool completely on wire rack.
  10. Top with candied pepitas and ginger, and serve with whipped cream. Enjoy immediately or chilled.

Share this Post

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments (2)
  1. 1
    Raquel December 11, 2018 at 6:49 pm

    coconut oil? The ingredients list doesn’t list coconut oil. See Step#3.