Pumpkin Spiced Latte Pie

Whether you’re obsessed with the seasonal latte, or just looking for a new take on Pumpkin Pie – this recipe is an all around win.

Pumpkin Spiced Latte Pie

Serving Size: 1 pie


    for the crust
  • 1¼ cup all purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) cold butter, cubed
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons ice cold water
  • for the filling
  • 1¾ (15 oz.) cups pumpkin puree
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • 1-2 tablespoons instant espresso powder (for more intense coffee flavor, add two tablespoons)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ? teaspoon ground cloves
  • few gratings of nutmeg or ? teaspoon ground
  • 1 cup heavy cream
  • ? cup milk
  • 3 large eggs
  • for the espresso whipped cream
  • 1 cup heavy whipping cream
  • 2 teaspoons instant espresso powder
  • 2 teaspoons sugar
  • ½ teaspoon ground cinnamon


  1. Preheat oven to 400°F (205°C).
  2. for the crust
  3. To a food processor, add the flour sugar and salt. Pulse a few times to combine the mixture. Add the cubed butter to the dry ingredients, pulse until pea-sized pieces of dough are formed. (You can use a pastry cutter and combine the butter and flour by hand if you do not have a food processor).
  4. To the dough, add the apple cider vinegar and 1 tablespoon of water at a time. Pulse until the dough comes together but is still crumbly and not too wet. It should stick together between your fingers when squeezed, if it doesn’t add another tablespoon of water. Roll the dough into a disc that’s about an inch thick - this will make it easier to roll out into a circular shape. Wrap tightly in plastic wrap, and refrigerate for at least one hour.
  5. Onto a lightly floured surface, roll the pie dough out until you have a 12-inch even circle. Carefully transfer the dough into a 9-inch pie tin. Lightly press the dough into the pan. Trim any overhanging crust. Decoratively crimp the edges of the crust with your fingers, or you can decorate the edges with the tines of a fork.
  6. for the filling
  7. Combine the pumpkin puree, brown sugar, granulated sugar, espresso powder, salt and spices in a large bowl. Whisk in the cream and milk, then whisk in the eggs. Pour filling into prepared pie crust.
  8. bake the pie
  9. Place the pie in the oven for 15 minutes at 400°F. After 15 minutes, lower the heat to 350°F and bake for 35-45 more minutes, or until a toothpick inserted into the batter comes out mostly pumpkin-free. A little pumpkin and dampness is fine, but you do not want super loose pumpkin batter on it. Also, you will be able to tell if the pumpkin is done by the amount it jiggles in the pan. You only want the slightest wobble in the center of the pie.
  10. If the crust starts to get too brown, you can cover the crust edges with aluminum foil and continue to cook the filling.
  11. Once cooked, let the pie cool on a rack completely. Refrigerate once the pie has cooled, and serve either cool or at room temp.
  12. for the espresso whipped cream
  13. While the pie is cooling, prepare the whipped cream. Combine all of the ingredients in a large cool bowl. Using an electric mixer or a whisk, beat everything together until stiff peaks form. Be careful not to over-whip your cream.
  14. assembly time!
  15. Top the pie with the espresso whipped cream. Garnish with ground cinnamon and/or more espresso powder.
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