I’ve made many, many pumpkin pies. My husband said this Pumpkin Spice Latte Pie is now his all-time favorite.
This really is a special pie. Espresso powder is in both the crust and filling, but the regular pie spices come through, too. Pumpkin plays well with everything, and the texture of the filling is silky-smooth.
I want to note that this pie is best consumed within 3 days. At that third day, the pie crust began to soften. It was still edible and enjoyable, but the texture just wasn’t as good.
Modified from Food Network Magazine November 2023.
Bready or Not: Pumpkin Spice Latte Pie
This is a truly special autumnal pie. It’s infused with espresso powder inside and out, and that flavor works beautifully with pumpkin. Note that the crust stage involves several phases of chilling, so it should be started days or hours ahead of baking time. Modified from Food Network Magazine November 2023.
Equipment
- food processor
- Rolling Pin
- deep 9-inch pie plate
- pie weights
- aluminum foil
Ingredients
Crust
- 1 1/4 cups all-purpose flour plus more for dusting
- 1 teaspoon instant espresso powder
- 1 teaspoon white sugar
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter (1 stick) cut into small pieces
- 2 to 4 Tablespoons water
Filling
- 1 1/4 cups heavy cream
- 1 Tablespoon instant espresso powder
- 15 ounces pure pumpkin puree
- 2/3 cup white sugar
- 2 large eggs room temperature
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon kosher salt
Instructions
Make the crust
- In a food processor, pulse together the flour, espresso powder, sugar, vinegar, and salt. Add the butter and pulse until everything forms pea-sized pieces. Sprinkle in 2 tablespoons water and pulse the dough. If it comes together, great, but if not, add another tablespoon, pulse, then add another tablespoon if necessary. The dough should look crumbly but become cohesive when squeezed.
- Put dough on a strip of plastic wrap and pat into a disc shape. Encase in wrap and chill at least an hour, or a day or two.
- Sprinkle flour on a work surface then roll dough into a 12-inch round. Use the rolling pin to lift it onto a pie plate. Press into place, folding over extra at edges to crimp. Prick the bottom and sides with a fork. Cover with plastic wrap (such as the one just used to chill dough) and freeze for at least an hour, or overnight.
- Preheat oven at 350 degrees. Line the crust with foil. Fill pie with pie weights or dried beans. Bake until edges are golden, 20 to 25 minutes. Remove the foil and weights–such as lifting them onto a rimmed baking pan to cool–and continue baking crust for 10 to 15 minutes, until it is golden all over. Transfer to a rack to cool.
Make the filling
- Whisk together heavy cream and espresso powder in a large bowl until the powder has dissolved. Add the pumpkin puree, white sugar, eggs, pumpkin pie spice, vanilla paste and salt. Scrape the bottom a few times to incorporate everything.
- Pour filling into the cooled crust and smooth out the top. Bake until filling is set at edges but still slightly jiggly in center, 50 to 60 minutes. Transfer to a rack to cool for 3 hours.
- Store at room temperature, covered by foil. Slice and top with whipped topping. Pie is best eaten within 3 days.
Step 1 for the crust, pie sized pieces or pea sized piece?
Sound delish!
Pea-sized! Thanks. I fixed the typo in the recipe, too.