Bready or Not: Pumpkin Spice Latte Pie
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
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.
OM NOM NOM!
Bready or Not Original: Cranberry-Date Bars
These Cranberry-Date Bars are thick, hearty and delicious, perfect for dessert, a snack, or as a breakfast bar.
I used fresh cranberries for this recipe, as I had them in-season. I washed and thoroughly dried the cranberries. For the dates, I didn’t use precut, crusty date bits, but freshly chopped up dates that I had purchased at Costco. I much prefer eating those–they are soft, pliable, and especially sweet.
The dates provide a beautiful counterbalance to the tart cranberries. They also act as glue to hold everything together.
The bright red filling makes these especially pretty for the holiday time, too.
Bready or Not Original: Cranberry-Date Bars
Equipment
- medium saucepan
- 9×13 pan
- foil
- nonstick spray
Ingredients
- 16 ounces fresh or frozen cranberries
- 8 ounces chopped dates
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups quick oats
- 1 1/2 cups brown sugar packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter (2 sticks) melted
Instructions
- Place cranberries and dates in a medium saucepan and cook over low heat, stirring often, until the berries pop. Remove pan from heat to stir in vanilla. Set aside.
- Preheat oven at 350 degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
- In a mixing bowl, place flour, oats, brown sugar, baking soda, and salt. Pour in butter and stir until it forms a crumbly mixture. Press about half into the prepared pan, compressing to form an even layer.
- Bake for 8 minutes. Pull pan from oven. Dollop cranberry-date mixture over top, gently spreading out to create a layer. Sprinkle the remaining crumb mixture over the top. Put back in oven to bake for 20 to 25 minutes; the top should be golden brown with the crumbs set in the middle.
- Cool to room temperature, speeding the process in the fridge, if desired. Use foil to lift contents from pan onto a cutting board to slice into bars. Store at room temperature in a sealed container.
OM NOM NOM!
Bready or Not Original: Cranberry Swirled Blondies
My original recipe for Cranberry Swirled Blondies is the perfect way to use up leftover cranberry sauce from the holidays. Try out this recipe with a homemade sauce (like my recipe featured just last week) or a canned version.
If you use a jellied version in a can, you should mush it first so that it’s easy to spread. Also note that the varying moisture content of difference sauces could make for a shorter or longer baking time.
For this recipe, 10 ounces of sauce is the minimum because you need enough to spread into an even layer. I’d say you can go up to as much as 15 ounces.
These bars are the perfect breakfast or snack bar in the holiday season. Heck, use them for a cookie tray! They keep fantastically frozen, too.
Bready or Not Original: Cranberry Swirled Blondies
Equipment
- 13×9 pan
- aluminum foil
- uneven spatula
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1 1/4 cups white sugar
- 1 1/4 cups brown sugar packed
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 10 ounces cranberry sauce this is the minimum, use up to 15 ounces
Instructions
- Preheat oven to 350-degrees. Line 13×9 pan with wide aluminum foil and apply nonstick spray or butter.
- In a small bowl, mix together the flour, baking powder, and salt. Set aside.
- In a mixing bowl, beat together the butter, both sugars, and vanilla to create a smooth batter. Beat in eggs, one at a time, followed by the flour mixture. Place about 2/3 of the batter in the pan and carefully spread into a base later using an uneven spatula. Spread cranberry sauce on top. Dollop remaining dough on top. Use a knife to swirl layers together.
- Bake until evenly golden brown and set in the middle, 35 to 40 minutes. Cool completely at room temperature or chill before cutting. Use foil to lift contents onto a cutting board for easy slicing.
- Blondies keep for up to 3 days in a room temperature sealed container and can also be frozen.
OM NOM NOM!
Bready or Not: Easy Cranberry Sauce
It’s the first week of October, but we’re anticipating the holiday season with this Easy Cranberry Sauce recipe.
Last Thanksgiving was my first in almost 20 years when I didn’t get to go home to California. My mom is all about using the canned jellied cranberry sauce. I’ve hinted for years now that I could try making a fresh sauce, but tradition is tradition.
I was sad I couldn’t be with my folks at Thanksgiving, but hey, at least I could try a homemade sauce at long last. Being that I’m in Minnesota now, that also meant using local cranberries.
I used a 12-ounce bag of fresh cranberries, but frozen is fine, too. Since there were only two of us partaking in the feast, we had a lot of leftover sauce, but that was fine–I used most of the remainder in a Cranberry Swirled Blondies recipe that I’ll share next week!
Bready or Not: Easy Cranberry Sauce
Ingredients
- 12 ounces cranberries fresh or frozen
- 3/4 cup white sugar
- 1 Tablespoon Grand Marnier
- zest of one orange
- pinch kosher salt
- 1 cup water
Instructions
- Place all of the ingredients in a medium saucepan on medium heat. Stir frequently as the contents warm through so that nothing sticks and burns. After 10-15 minutes, the cranberries will start to burst and the mixture will turn jammy. Cook another couple minutes as more berries break down. Remove from heat and cool before serving.
- Sauce can be made up to 5 days ahead. Store it in an airtight container in the fridge. Serve with meats such as turkey and ham, or with ice cream or within a baked dessert.
