First, preheat the oven to 400 F.
Wash and prick sweet potatoes with a fork.
Next place sweet potatoes on a cookie sheet and bake for 30 minutes or until it is easy to pierce with a fork.
Finally, turn over sweet potatoes and bake for another 30 minutes or until easily pierced with a fork.
Next, remove sweet potatoes and allow to cool.
Once the sweet potatoes are cool peel them.
Next, cut potatoes in half and press them through a potato ricer over a large bowl.
Finally, add in the egg, maple sugar, maple syrup, coconut milk, and Speculass Spice stir until combined.
Finally, add pie filling into an 8-inch pie shell or Ginger Snap Pie Crust.
Preheat oven to 350 F.
Lastly, place the pie onto a cookie sheet and place into the oven for 40-45 minutes.
Remove from oven and allow to come to room temperature.
Once cooled place it into the fridge for 4 hours minimum.
Once the pie has chilled cut and serve.