Sunday, October 6, 2013
Espresso Pumpkin Pie
I can't take all the credit for this pie. This was a recipe my Sis-in-law, Jasmine and I came up with. We knew we wanted to bake some pies, and definitely wanted to bake with pumpkin, so we threw some ideas around and this was one she wanted to try first! She works at a coffee shop, so she came up with the brilliant idea to put pumpkin and espresso together.
This pie definitely has an interesting flavor, and not in a bad way! You want to make sure you let it sit for at least a whole 24 hours. The espresso flavor is a little stronger the next day. And if you are effected by caffeine, you definitely don't want to eat this before bed! Jasmine, Fairy Godmother and I couldn't sleep that night after eating this, and this was the only thing to blame. Jasmine says she figures there's about 4 shots of espresso in one pie.
I brought this to church for everyone to taste test, along with another pie (I'll be sharing soon), and both pies were a hit! I will definitely makes this again! It's a nice change from the regular old pumpkin pie recipes we always make.
Never Fail Pie Crust
4 c. flour
1 Tbls. sugar
1 1/2 t. salt
1 3/4 c. butter or shortening
1 egg beaten
1 Tbls. vinegar
1/2 c. cold water
Mix flour sugar and salt. Cut in butter. Pour egg, vinegar and water over mixture and mix together.
Makes about 4 or 5 pie crusts. Freezes well.
Pumpkin Espresso Pie
2 cups pumpkin
1 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1 Tbls + 1tsp Espresso, ground finely (We used Starbucks espresso)
1/4 tsp. cloves
13 oz. can evap. milk or 1 2/3 cup half 'n half
Preheat oven to 425. Combine ingredients in order given. Pour into prepared 9" pie crust. Bake 15 minutes. Reduce temperature to 350 and continue baking 45 minutes or until knife inserted in center comes out clean.