Pumpkin Spice Latte Pie
Pumpkin Spice Latte Pie is the perfect mashup of fall’s favorite drink and classic pumpkin pie. Think: creamy pumpkin custard, a hint of coffee, warm spices, and maybe even a whipped cream topping with a dusting of cinnamon. Need it dairy-free, check the notes for easy ingredient substitutions! It might just be my favorite pie EVER.
A rich and creamy pumpkin pie with a hint of coffee for the perfect Fall dessert! Makes two 8" pies or one 9" deep dish pie.
- 2 cups gluten-free all-purpose flour
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup shortening (or butter)
- 1 large egg
- 2 tsp vinegar
- 1/2 cup water
- 1 can pumpkin puree
- 1 can evaporated milk*
- 1/2 cup sugar
- 1/4 cup maple syrup
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 Tbsp espresso powder or coffee granules
- 2 large eggs
- 2 tsp vanilla extract
- 1 In a large mixing bowl, whisk together flour, sugar, salt and baking powder.
- 2
Cut in shortening until mixture is crumbly.- 3
Whisk together egg, vinegar and water in a small bowl. Add in egg mixture to flour mixture and mix until just combined. Mixture should form a ball of dough. If mixture seems too dry, add more water.- 4
To make pie crusts, divide the dough into 2 equal portions. Roll out each portion on a lightly floured sheet of parchment paper into a large thin circle. Place the pie pan onto the dough circle and flip the parchment paper/pie pan. This crust dough is very fragile so it is easier to use the parchment paper to flip it into the pie pan than to try to move it by hand.Pumpkin Spice Latte Filling- 5
- 6
In a mixing bowl, combine sugar, salt, cinnamon, ginger, nutmeg, cloves and espresso powder.- 7
Add in maple syrup and eggs and whisk until smooth. Whisk in pumpkin puree until smooth.- 8
Add in evaporated milk and vanilla extract. Whisk until smooth. Pour into pie crusts.- 9
Bake at 425F for 15 minutes. Reduce temperature to 350F and bake for about 30-40 minutes or until center is set.- 10
Remove from oven and let cool completely on wire racks. Serve or refrigerate for up to 3 days.NoteTo make this dairy-free, use 1 ½ cups of canned full-fat coconut milk. Shake can before measuring to combine thick cream and milk.
For quality ingredients, I buy a lot of my groceries online from Thrive Market. New members get a discount! Check it out here!
To save time, use your favorite pre-made pie crust.
This pie can be frozen. Let pie cool completely before wrapping in plastic wrap and foil to freeze. To thaw, place in refrigerator overnight.
- 2