I made the speculoos pumpkin pie first thing. It was October, and I was set on trying a new kind of pumpkin pie. The speculoos filling sounded like it would make the typical pumpkin pie heavy and maybe a teeny bit too rich, but I was pleasantly surprised by how much lighter it was than I expected. It was creamy and gently spiced. A delightful new twist on an old favorite. I over-baked mine a teeny bit so the top cracked, but it was nothing some coconut whip and coconut whip beating with additional speculoos spread couldn't fix. If I hadn't been so set on trying Hannah's perfect pie crust recipe, I would have probably tried it with a speculoos cookie crust too.
The cannoli pie was next on my to-bake list. Made from a rich cashew mascaparone and an ice cream cone crust, you can't go wrong. It was rich and satisfying. The cannoli pie recipe was unlike anything I have ever made before, which is something I have come to expect from Hannah's books. She has a knack for twisting classics into something new & refreshing.
I made the Greek silk pie just after New Years. Made with containers of Greek style coconut or almond yogurt, it was a much healthier twist on silk pie. While much more resolution friendly than you average pie, I felt the need to top it with more whip and an extra dusting of cocoa powder to fully indulge my sweet tooth.
For the gluten free folks Hannah has provided a great tart shell recipe, and for those inclined towards the savory side there's all sorts of quiche, tarts, & even a wasabi pea pie! If you haven't added Easy As Vegan Pie to your bookshelf yet, I highly recommend it.