Rich, cozy, and a little unexpected, this pumpkin pie gets a subtle boost from our DEEP Instant Coffee. The coffee adds depth and balance to the warm spices, making every bite a little more complex (and a little more addictive). Pair it with a mug of DEEP for the ultimate fall moment.
Ingredients
- 1 pie crust of your choosing
- 1 15 oz. can pumpkin puree
- 2 tablespoons unsalted butter, room temperature
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg)
- 1 teaspoon DEEP Instant coffee (save the rest for a cup of coffee)
- 3 eggs, room temperature (Alt. 2 tablespoons of tapioca flour)
- 3/4 teaspoon vanilla extract
- 1 12 oz. can evaporated milk
Step One
Preheat oven to 425 degrees
Step Two
Add pumpkin puree, butter, brown sugar, granulated sugar, salt, pumpkin pie spice, and DEEP Instant Coffee into a saucepan over medium-low heat. Cook, stirring often, for 4-5 minutes. Remove from heat.
Step One
Preheat oven to 425 degrees
Step Two
Add pumpkin puree, butter, brown sugar, granulated sugar, salt, pumpkin pie spice, and DEEP Instant Coffee into a saucepan over medium-low heat. Cook, stirring often, for 4-5 minutes. Remove from heat.
Step Three
Bonus step: Use the rest of the DEEP instant in the sachet to make yourself a cup. You'll thank us later.
Step Four
In a medium bowl, add evaporated milk, vanilla and eggs (or tapioca flour) and whisk together.
Step Three
Bonus step: Use the rest of the DEEP instant in the sachet to make yourself a cup. You'll thank us later.
Step Four
In a medium bowl, add evaporated milk, vanilla and eggs (or tapioca flour) and whisk together.
Step Five
While whisking, add a 1/3 cup of the warm pumpkin mixture until smooth. Repeat until the mixture is fully incorporated.
Step Six
Prepare your pie crust and crimp edges as desired. Using a fork, poke holes in the base and prebake at 425 degrees for 10-15 minutes.
Step Five
While whisking, add a 1/3 cup of the warm pumpkin mixture until smooth. Repeat until the mixture is fully incorporated.
Step Six
Prepare your pie crust and crimp edges as desired. Using a fork, poke holes in the base and prebake at 425 degrees for 10-15 minutes.
Step Seven
Pour the pumpkin filling into the prepared pie crust. Bake at 425 for 15 min. Reduce the heat to 350 and bake for an additional 35-40 minutes. Remove from the oven and let the pie cool for 30 minutes before serving.
Step Eight
Top with cold foam or whipped cream and serve with a hot cup of coffee!
Step Seven
Pour the pumpkin filling into the prepared pie crust. Bake at 425 for 15 min. Reduce the heat to 350 and bake for an additional 35-40 minutes. Remove from the oven and let the pie cool for 30 minutes before serving.
Step Eight
Top with cold foam or whipped cream and serve with a hot cup of coffee!
