Rating: 3.69 stars
39 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 4
  • 39 Ratings

Have your latte and eat it, too! This decadent pie gets a shot of espresso for extra latte-like flavor.

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
25 mins
total:
235 mins(includes crust and cooling)
Servings:
8
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Pumpkin Spice Latte Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a large bowl whisk together the pumpkin, mascarpone, brown sugar, granulated sugar, and 1 teaspoon spice. Stir eggs and espresso into pumpkin mixture until combined.

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  • Pour pumpkin mixture into baked pastry shell. Cover edges of crust with foil to prevent overbrowning. Bake for 45 to 50 minutes or until edges are puffed and center appears set. Cool completely on a wire rack. Chill within 2 hours. Serve with whipped cream, caramel sauce, and additional spice.

Nutrition Facts (Pumpkin Spice Latte Pie)

362 calories; total fat 20g; saturated fat 10g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 133mg; sodium 256mg; potassium 199mg; carbohydrates 40g; fiber 2g; sugar 22g; protein 6g; trans fatty acid 1g; vitamin a 8845IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 54mcg; vitamin b12 0mcg; calcium 67mg; iron 2mg.

Baked Piecrust

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine flour, sugar, and salt. Use a pastry blender to cut in butter and shortening until pea-sized. Add 1 tablespoon water over a portion of the flour mixture, tossing gently with a fork. Move moistened dough to the side of the bowl and continue with remaining water until all dough is moistened. Knead together dough in about 6 to 8 strokes until it holds together. Wrap dough in plastic wrap and chill for 30 minutes.

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  • Preheat oven to 425°F. Roll dough on a lightly floured surface into a 13-inch circle. Fold dough into quarters and transfer to a 9-inch pie plate with point in the center; unfold. Trim edges of pastry about 1/2 inch beyond edge of pie plate. Fold the extra pastry under itself to form the edge.

  • Crimp edge of pie crust as desired. Poke sides and bottom of crust with a fork. Line pastry with a double thickness of foil and weight the dough with pie weights or dried beans. Bake crust for 10 to 12 minutes or until dry and set. Carefully remove foil and weights and bake another 3 to 4 minutes or until very lightly brown. Cool completely.

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Reviews

39 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 4