According to my calendar and every social media network out there, Thanksgiving is just a few days away....which means, I still have some time to fit in a few more pumpkin recipes before the whole thing gets overrated. More importantly, I still have time to fit in a pie for your Thanksgiving menus. I didn't forget about you guys, I promise! I'm actually starting to get better at this whole holiday oriented recipes thing--super proud of that!
I'm also super proud of not giving up on posting this pie for you guys. You see, I ran into some difficulties when making it the first time around. Difficulties that include but are not limited to: runny pie filling, pie spillage, burnt pie filling, smoky oven...you get the idea. When it rains, it pours in my kitchen. But the sun comes out eventually.
Let's take it back to how it all started though. I would love to take credit for turning a coffee house classic into a pie, but Pillsbury thought of it first and I just borrowed the idea. Pillsbury, however, did it with canned pumpkin and a store-bought pie crust, and I wanted to do it from scratch.
Seemed simple enough, until I ignored the fact that my fresh pumpkin puree was very watery and then somehow overwhisked the filling and gave it this weird frothy top that burned in the oven and if that wasn't bad enough, I grabbed the oven rack after 15 minutes of baking to cover the crust edges and the spilling sploshed all over the oven floor and over the crust edges I was trying so hard to protect. This seems to happen to me every time I get overly excited about a recipe...it's like I somehow jinx myself. But let's talk good news!
After countless hours spent researching all the different ways to make pumpkin pie to achieve the best results, I picked up a few tricks. The first was cooking the pumpkin beforehand with sugar and spices to really bring out the flavor and get rid of any metallic notes from the can. And yes, I did end up using a can the second time around because I didn't have enough fresh puree left over- however, this is also effective in evaporating extra water from the pumpkin so it would be helpful either way.
The second thing was straining the pumpkin through a mesh strainer after cooking it- this makes sure the filling is super silky smooth. The third thing I read was to remove the pie from the oven when the center looks firm but still jiggles slightly, like Jello. This is crucial because if you overbake the pie, you're in turn overcooking the eggs and that makes the filling grainy. The fourth and final trick I learned was brushing the crust with egg wash before pouring in the filling- this keeps the crust from getting soggy and eliminates the need to blind-bake it...how awesome is that?
I made sure to follow all of these steps to a T because I couldn't afford to have another pumpkin pie mishap. And by the grace of God, I ending up baking the most perfect pumpkin spice latte pie ever. Well, almost perfect. I kind of sort of bought one of those pie shield things that goes around the edges of your crust and it more or less crushed my fancy crimped edges...but, you can't win 'em all I guess!
It feelsl like a win though, because the pie was incredibly delicious and smooth like no other, and the hints of coffee and spice were just perfect. And since I've done all the research for you guys, you now have a fail-proof pie recipe to add to your Thanksgiving dessert tables. Or you could make it for yourself to enjoy while you're doing all that cooking- the caffeine will certainly come in handy!
Pumpkin Spice Latte Pie
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (8 tablespoons) unsalted butter, cold, cut into pieces
- 2 tablespoons ice water, plus more if needed
- 2 cups canned pumpkin (or fresh pumpkin puree)
- 1 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 2 teaspoons instant espresso coffee powder
- 3 eggs, room temperature
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar