Pumpkin Coffee Pie
Author: The Adventures of Bob & Shan
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 1 pie
- ----------------
- PIE CRUST - makes 2-3 pie crusts
- ----------------
- 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
- -----------------
- PIE FILLING
- -----------------
- 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
- ----------------
- PIE CRUST
- ----------------
- Mix together shortening, flour, baking powder, and salt.
- In a measuring cup, beat egg, then add vinegar, and cold water.
- Combine wet and dry ingredients, and mix until combined, but do not overwork the dough.
- Place in a container and refrigerate to store.
- Pie crust can also be frozen.
- -------------------
- PUMPKIN PIE
- -------------------
- Preheat oven to 425F.
- Roll out pie crust large enough to fit into a 9-inch pie pan.
- Place crust in pan, pinching excess pie to form the rim of the pie.
- Place parchment paper on pie crust and fill with pie weights (you can use dry beans or rice in a pinch).
- Par-bake pie crust for about 15 minutes.
- Reduce heat to 375F.
- In a large glass measuring cup, combine coffee and cream, allowing to steep 10 minutes. Strain before use.
- In a large bowl, whisk eggs thoroughly.
- Add the rest of the ingredients, mixing until combined.
- Add pie filling into pie crust.
- Bake at 375F for 35-45 minutes, until firm.
- Serve at room temperature or cold.
- Pie should be refrigerated after two hours.
Recipe by The Adventures of Bob & Shan at https://theadventuresofbobandshan.com/pumpkin-coffee-pie/
3.3.3077