Pumpkin Spice Latte Pie
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 376
- Total Fat
- 26
- Saturated Fat
- 16
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 19
- Protein
- 5
- Cholesterol
- 109
- Sodium
- 146
- Total: 4 hr 20 min (plus cooling)
- Active: 1 hr
Ingredients
For The Crust:
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
For The Filling:
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
For The Topping:
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
Directions
- 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.