Pumpkin Spice Latte Pie

All the flavors of this coffeehouse favorite get wrapped up in one delicious pie.

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  • prep time 15 min
  • total time 4 hr 5 min
  • ingredients 10
  • servings 8
 

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (12 oz) evaporated milk
3/4
cup packed brown sugar
1
tablespoon instant espresso coffee powder
1 1/2
teaspoons pumpkin pie spice
3
eggs
2
cups whipping cream
1/4
cup granulated sugar
Additional pumpkin pie spice, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, beat pumpkin, evaporated milk, brown sugar, espresso powder, 1 1/2 teaspoons pumpkin pie spice and eggs with electric mixer on medium speed until well blended; pour into crust-lined pan.
  • 3 Bake 15 minutes. Reduce oven temperature to 350°F; bake 25 to 35 minutes longer or until knife inserted near center comes out clean. Cool completely, about 3 hours.
  • 4 Meanwhile, in chilled medium bowl, beat whipping cream and granulated sugar with electric mixer on high speed until stiff peaks form. Spoon into decorating bag fitted with tip, and pipe on top of chilled pie. Sprinkle with additional pumpkin pie spice.
  • 1 Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, beat pumpkin, evaporated milk, brown sugar, espresso powder, 1 1/2 teaspoons pumpkin pie spice and eggs with electric mixer on medium speed until well blended; pour into crust-lined pan.
  • 3 Bake 15 minutes. Reduce oven temperature to 350°F; bake 25 to 35 minutes longer or until knife inserted near center comes out clean. Cool completely, about 3 hours.
  • 4 Meanwhile, in chilled medium bowl, beat whipping cream and granulated sugar with electric mixer on high speed until stiff peaks form. Spoon into decorating bag fitted with tip, and pipe on top of chilled pie. Sprinkle with additional pumpkin pie spice.

EXPERT TIPS

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Expert Tips

Cover and refrigerate any remaining pie, and eat within 3 days.

For an extra bit of pumpkin spice flavor, try adding a touch of pumpkin pie spice to the whipped cream.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
16g,
16%
Trans Fat
1/2g
1/2%
),
Cholesterol
145mg
145%;
Sodium
230mg
230%;
Total Carbohydrate
50g
50%
(Dietary Fiber
1g
1%
  Sugars
33g
33%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
180%;
Vitamin C
2%;
Calcium
20%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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