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Easy Espresso Pumpkin Pie

Find out what espresso adds to traditional pumpkin pie, energize your pumpkins with this delicious seasonal recipe! While you’re defying convention, why not try a scoop of coffee ice cream instead of whipped cream?

See the full recipe below

Difficulty

Intermediate

Yield

16 Servings

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Recipe

Ingredients

2 shots of Café Campesino espresso

29 oz can of pumpkin puree or 1 small pumpkin, pureed

22 oz evaporated milk

4 large eggs

1 ½ cups sugar

1 ½ tsp ground cinnamon

1 tsp ground allspice

1 ½ tsp finely ground Café Campesino espresso blend

2 deep dish 9-inch pie crusts — frozen or uncooked if you make your own

Details

Mix pumpkin puree, evaporated milk, eggs, sugar and spices in a big bowl. Mix these ingredients well using a spoon. Then add the ground espresso and the 2 espresso shots.

Use an electric mixer on medium speed to mix the ingredients. This whips a lot of air into the pie filling, which will give the pie a fluffy and light texture after baking.

Assemble pies and bake at 425˚F for 15 minutes. After that, lower the temperature to 325˚F for approximately 40 minutes.

When the pies have baked thoroughly (if a clean, dry knife comes out clean and dry when you cut into the middle, you’re done!), pull them out of the oven and cool them on a baking rack for at least 30 minutes before serving.

Yields: 2 9-inch pies

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Recipe

October 10, 2017 by Café Campesino