Pumpkin Spice Latte Pie
Last year, I made this version of pumpkin pie for Thanksgiving, and my family liked it so much that they asked me to make it again this year. If you’re a fan of the popular fall drink at Starbucks, you should give this recipe a try! The espresso powder adds another layer of flavor to this fall classic. I originally found the recipe in a magazine, but there’s several variations out there now. If you give it a try, definitely let me know!
Recipe
Active Time: 1 hour
Total Time: 4 hours 20 min
Serves: 8-12
Crust:
1 1/4 cups all-purpose flour, plus more for dusting
1 tsp instant espresso powder
1 tsp sugar
1/2 tsp apple cider vinegar
1/4 tsp salt
1/4 cup (1 stick) unsalted butter, cut into pieces
2-4 Tbsps ice water
Filling:
1 1/4 cups heavy cream
1 Tbsp instant espresso powder
1 can (15oz) pure pumpkin puree
2/3 cup sugar
2 large eggs
2 tsps pumpkin pie spice
1/2 tsp vanilla bean paste
1/4 tsp salt
Whipped Topping:
1/2 cup heavy whipping cream
1/4 cup powdered sugar
1 1/2 tsp instant espresso powder
1/2 tsp vanilla bean paste
Pumpkin pie spice for dusting
Directions:
Make crust: pulse flour, espresso powder, sugar, vinegar and salt in food processor to combine. Add butter and pulse until pea-sized pieces form. Add 2 Tbsps ice water and pulse until dough forms, add 1-2 additional Tbsps if needed. Place dough on piece of plastic wrap and form into disc. Wrap tightly and refrigerate for at least an hour. Can be refrigerated overnight.
Roll out dough onto lightly floured surface into 12” round. Gently ease dough into 9” pie dish. Fold and crimp overhanging dough edges. Prick dough all over with fork. Cover with plastic wrap and freeze for at least an hour or overnight.
Preheat oven to 350F. Line crust with foil and fill pie with pie weights or dried beans to weigh down crust. Bake 20-25 min or until edges are golden. Remove foil and pie weights and continue baking 10-15 more min until crust is golden all over. Transfer to cooling rack and allow to cool completely.
For pie filling: Gently whisk heavy cream and espresso powder in a large bowl until powder has dissolved. Whisk in pumpkin purée, sugar, eggs, pumpkin pie spice, vanilla paste and salt until smooth, don’t over mix. Pour filling into cooled crust and smooth top. Bake until filling is set on edges but slightly jiggly in the center, about 50 min to 1 hr. Transfer to cooling rack and cool completely - approx 4 hours.
Once pie has cooled, make whipped topping. Combine heavy cream, powdered sugar, espresso powder and vanilla paste in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, about 2 min. Dollop whipped cream in the center of the pie and dust lightly with pumpkin pie spice.
