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Easy Espresso Pumpkin Pie

Yields16 Servings

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?

Easy Espresso Pumpkin Pie recipe

 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

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

Nutrition Facts

Serving Size 1 slice

Servings 16