A classic pumpkin pie with a coffee shop twist. There’s coffee flavor in every element of this pie, including the flaky all-butter crust, spiced pumpkin filling and creamy coffee whipped cream topping. Serve with an extra sprinkle of pumpkin pie spice for an elegant Thanksgiving dessert.
| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon instant espresso powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon kosher salt
- 1 stick cold unsalted butter, cut into small pieces
- 2 to 4 tablespoons ice water
- 1 1/4 cups heavy cream
- 1 tablespoon instant espresso powder
- 1 15-ounce can pure pumpkin puree
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon kosher salt
- 1/2 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1 1/2 teaspoons instant espresso powder
- 1/2 teaspoon vanilla bean paste
- Pumpkin pie spice, for dusting
Instructions
- Make the crust: Pulse the flour, espresso powder, granulated sugar, vinegar and salt in a food processor to combine. Add the butter and pulse until pea-size pieces form. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together (it should be crumbly but hold together when squeezed; if it doesn’t, sprinkle in more ice water, 1 tablespoon at a time). Put the dough on a large piece of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight.
- Roll out the dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges. Prick the bottom and sides all over with a fork. Freeze at least 1 hour or overnight. (If freezing overnight, cover with plastic wrap.)
- Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely.
- Meanwhile, make the filling: Gently whisk the heavy cream and espresso powder in a large bowl until the espresso powder has completely dissolved. Whisk in the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, vanilla paste and salt until just smooth (do not overmix). Pour the filling into the cooled crust and smooth the top. Bake until the filling is set around the edges but still slightly jiggly at the center, 50 minutes to 1 hour. Transfer to a rack to cool completely, about 4 hours.
- Once the pie has cooled, make the topping: Combine the heavy cream, confectioners’ sugar, espresso powder and vanilla paste in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Dollop the whipped cream in the center of the pie and dust lightly with pumpkin pie spice.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 376 |
| Total Fat | 26 g |
| Saturated Fat | 16 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 19 g |
| Protein | 5 g |
| Cholesterol | 109 mg |
| Sodium | 146 mg |
Reviews
Like almost all things Thanksgiving, this pie is tasty the first day, but much better the next. Would recommend if traditional pumpkin pie doesn’t do it for you.
Made this today. It is delicious. The coffee infused cream topping is important as it kicks up the latte taste. The recipe says to make the filling while the crust bakes. AND it says to let the crust cool completely. Just wait ‘til the crust is cool to make the filling and it won’t have to sit in the fridge for two hours. We will definitely make this again. Did I mention it’s delicious?