Rosso’s Secret Espresso Pumpkin Pie11 Mar
Ah, the holidays. The days get cooler, the trees are all colorful, and families get together for the festivities or just for some good old quality time. In other words, it’s that magical time of year again, and personally my favorite part of the year.
What could say ‘autumn’ and ‘holiday season’ louder than a pumpkin pie, and if any pie could be described as sublime, it would definitely be this king of pies. Not for its complexity, its revolutionary flavors or for its unique heritage, no, it’s sublime because the pumpkin pie is comforting and somehow always puts a smile on your face.
If you are like me, you enjoy putting little twists into life – to give things that extra edge. So when I started thinking about this year’s holiday season, adding good quality aromatic coffee to the classic pie made perfect sense. So today, I’d like to share my espresso pumpkin pie recipe I made using my family recipe with the help of Rosso Caffe’s compatible capsule blends.
Just a few words before we begin. The truly great thing about this recipe is you can make it even simpler. Instead of making the pie crust pasty, you could buy it ready made and save on all the hustle. If you really want to simplify this pumpkin pie you can even buy a can of mashed pumpkin ready to use, so you don’t even have to deal with that. However, if you do choose to go the full path with this recipe – you won’t regret it, and it will be twice as satisfying.
Crust Pie Pastry:
- 1 1/3 cups all-purpose flour
- ½ tsp. salt
- 225g butter (chopped)
- 3 ½ tbsp. ice-cold water
- 1 shot espresso of our Gentleman blend
- 1 cup cooked mashed pumpkin (225g of pumpkin)
- 1 can evaporated milk
- ¾ cup brown sugar
- 2 eggs (beaten)
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground ginger
- ½ tsp. salt
For the pastry, mix the flour with salt in a large bowl, add the diced butter and knead together with your fingers. Start adding in the cold water 1 tablespoon at a time while kneading till the pastry is consistent. Shape pastry into a ball and roll out on a lightly floured surface until pastry is 1/8 inch thick, cut out the shape of the pie pan (roughly 1 ½ inch larger), and stretch into the pan trimming the edges.
Preheat your oven to 200c (400F).
In a large bowl, using a handheld mixer, mix the mashed pumpkin with evaporated milk, eggs, espresso shot, salt and spices till all ingredients blend together. Pour mixture into the pastry coated pie pan and bake for about 40 minutes, till a knife inserted at the center comes out clean.
Serve with whipped cream or ice-cream. Enjoy!
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