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Espresso Pumpkin Pie Recipe

Espresso Pumpkin Pie

Ingredients

  • 2 oz. of espresso
  • 1 can(29 oz) pumpkin puree
  • 1 3/4 cups Evaporated milk
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp allspice
  • 1 1/2 tsp fine ground espresso
  • 2 deep dish 9 inch pie crusts
  • 1 9 inch pie crust
     

 
 

Preparation Time

30 minutes

Cooking Time

65 minutes

Makes

3 pies

 

Method

  1. Separate the eggs.  Transfer egg yolks to a large bowl and the egg whites in a small bowl.  Whip the egg whites to stiff peaks and set aside.
  2. Add the pumpkin puree, evaporated milk, sugar and spices to the egg yolks.  Use a spoon to mix the ingredients.  Next pour in the espresso. 
  3. Fold in the egg whites, then mix using an electric mixer on medium speed.
  4. Pour mixture into pie shells
  5. Bake in a preheated oven at 425 degrees for 15 min.  Lower temperature to 325 degrees and bake for another 40 minutes.  Use a toothpick for testing readiness.  Pies are ready when toothpick comes out clean.  Cool for 30 min.

Source


 
Recipe by Lura Lee
 
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