Pumpkin Coffee Pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 pie
 
Pumpkin pie with coffee built in!
Ingredients
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  • PIE CRUST - makes 2-3 pie crusts
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  • ½ lb shortening
  • 300 grams all purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 25 grams of egg (1/2 an egg)
  • ½ tbsp vinegar
  • ¼ cup cold water
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  • PIE FILLING
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  • 2-3 large eggs (2 for a firmer pie, 3 for a softer custard-like filling)
  • 2 cups pumpkin puree
  • 1½ cups heavy cream
  • 4 tbsp freshly ground coffee
  • ½ cup sugar
  • ⅓ cup packed brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ½ tsp salt
Instructions
  1. ----------------
  2. PIE CRUST
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  4. Mix together shortening, flour, baking powder, and salt.
  5. In a measuring cup, beat egg, then add vinegar, and cold water.
  6. Combine wet and dry ingredients, and mix until combined, but do not overwork the dough.
  7. Place in a container and refrigerate to store.
  8. Pie crust can also be frozen.
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  10. PUMPKIN PIE
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  12. Preheat oven to 425F.
  13. Roll out pie crust large enough to fit into a 9-inch pie pan.
  14. Place crust in pan, pinching excess pie to form the rim of the pie.
  15. Place parchment paper on pie crust and fill with pie weights (you can use dry beans or rice in a pinch).
  16. Par-bake pie crust for about 15 minutes.
  17. Reduce heat to 375F.
  18. In a large glass measuring cup, combine coffee and cream, allowing to steep 10 minutes. Strain before use.
  19. In a large bowl, whisk eggs thoroughly.
  20. Add the rest of the ingredients, mixing until combined.
  21. Add pie filling into pie crust.
  22. Bake at 375F for 35-45 minutes, until firm.
  23. Serve at room temperature or cold.
  24. Pie should be refrigerated after two hours.
Recipe by The Adventures of Bob & Shan at http://theadventuresofbobandshan.com/pumpkin-coffee-pie/