Whether or not you’re a fan of the infamous, seasonal Starbuck’s beverage, we’re willing to bet you won’t have any regrets about swapping your typical pumpkin pie for this caffeinated uptake this Thanksgiving. We were surprised by just how amazing a hint of coffee sets off creamy, spiced pumpkin pie filling, but the depth of rich flavor speaks for itself—this PSL-inspired pie is in a league of it’s own. Served with a coffee liqueur-spiked whipped cream, this fall dessert reaches a level of decadence a basic pumpkin pie could only dream of. Note: If you opt to create a decorative lattice effect as we did here, be very careful when placing your dough strips atop the pie—the pie’s surface will be very hot and not fully set.
1 (14.1-ounce) pkg. refrigerated pie crusts
1 (15-ounce) can pumpkin puree
1 cup cup half-and-half
3/4 cup firmly packed light brown sugar
1/4 cup strong brewed coffee
3 large eggs, lightly beaten
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 3/4 teaspoon pumpkin pie spice, divided
1 large egg white, beaten until frothy
1 tablespoon granulated sugar
Coffee Liqueur Whipped Cream
1 cup heavy cream
1 tablespoon coffee liqueur
6 tablespoons powdered sugar
How to Make It
Preheat oven to 350°. Fit 1 piecrust in a lightly greased (with cooking spray) 9-inch pie pan; fold edge of crust under rim of pan.
Whisk together pumpkin, half-and-half, coffee, brown sugar, coffee, eggs, flour, salt, and 1 1/2 teaspoons of the pumpkin pie spice in a large bowl until smooth and well incorporated. Pour mixture into prepared piecrust. Shield edge of crust with aluminum foil. Bake in preheated oven 45 minutes.
Meanwhile, place remaining piecrust on a very lightly floured work surface. Using a pastry wheel or knife, cut 10 (1/2-inch-wide) strips and 10 (1/4-inch-wide) strips. Lightly twist 2 of the 1/2-inch strips together; repeat with remaining 1/2-inch strips. Lightly twist 2 of the 1/4-inch strips together; repeat with remaining 1/4-inch strips. (You may need more 1/4-inch strips to wrap around pie.)
Remove pie from oven. Reduce oven temperature to 325°. Remove and discard foil. Gently arrange twisted strips horizontally and vertically on pie. Lightly brush edge of crust with egg white, and place about 3 of the 1/4-inch twisted strips around edge of pie. Brush all strips with egg white. Stir together granulated sugar and remaining 1/4 teaspoon pumpkin pie spice. Sprinkle evenly over strips.
Bake at 325° until golden brown and filling is set, about 30 minutes, covering pie with foil after 15 to 20 minutes to prevent excessive browning. Cool completely on a wire rack before serving, about 2 hours. Serve with Coffee Liqueur Whipped Cream.
To prepare the Coffee Liqueur Whipped Cream, beat cream and coffee liqueur with an electric mixer on medium-high speed until foamy. Gradually add powdered sugar, beating until medium peaks form. Chill until ready to use.
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