Pumpkin and speculoos cookies butter pie

For your Pie Crust:

Put the flour, sugar, butter, shortening and salt in the bowl of your mixer. Mix together until you have coarse crumbs, then add the water, at this point if you see that the bowl of your mixer is still dirty add a little more water, it should form a ball around the pastry hook of the mixer and the bowl should be completely clean.

Place the dough into the fridge for 30 minutes.

Meanwhile, preheat your oven to 375 degrees F. Mix together your pumpkin puree, evaporated and condensed milk, eggs, sugar and cinnamon. Set aside.

Flour a clean work surface and with a rolling pin, roll your dough to the size of your baking pie dish. Crimp the edges. Cook you dough for 10 minutes then pour the pumpkin mixture into the pie crust, sprinkle the nuts over and brush the crust with your beaten egg. Spoon the cookie butter onto the pumpkin mixture and swirl it around.

Bake for 35-45 minutes, until the pumpkin pie filling is set. Allow to cool completely before slicing and serving.