Recipes and Cooking Pumpkin Spice Latte Pie Have your latte and eat it, too! This decadent pie gets a shot of espresso for extra latte-like flavor. By Greg Luna Greg Luna Website Greg Luna is a highly-regarded food stylist with a keen eye for design and over 20 years of experience working as a food professional. He has worked on countless magazine covers and editorial stories as both a stylist and recipe developer. He has worked as a stylist and recipe developer for most of the brands in the Dotdash Meredith portfolio during his long career in food. Learn about BHG's Editorial Process Updated on July 8, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 3 hrs 55 mins Servings: 8 Jump to Nutrition Facts Ingredients Pie Filling 1 15 ounce can pumpkin ½ cup mascarpone cheese ½ cup packed brown sugar ¼ cup granulated sugar 1 teaspoon pumpkin pie spice 4 eggs, lightly beaten 3 ounce brewed espresso Whipped cream (optional) Caramel sauce (optional) Pumpkin pie spice (optional) 1 recipe Baked Piecrust Piecrust 1 ¼ cup all-purpose flour 1 teaspoon sugar ½ teaspoon salt ⅓ cup butter, cut into cubes 2 tablespoon shortening 4 - 5 tablespoon very cold water Directions Pie Filling 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. 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. Piecrust 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. 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. Andy Lyons Rate it Print Nutrition Facts (per serving) 362 Calories 20g Fat 40g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 362 % Daily Value * Total Fat 20g 26% Saturated Fat 10g 50% Cholesterol 133mg 44% Sodium 256mg 11% Total Carbohydrate 40g 15% Total Sugars 22g Protein 6g Vitamin C 2.3mg 12% Calcium 67mg 5% Iron 2.2mg 12% Potassium 199mg 4% Fatty acids, total trans 1g Folate, total 54.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.