Coffee Pumpkin Pie

November 19, 2012

This traditional pumpkin pie with a tang of espresso is fluffy and luscious

This is a traditional pumpkin pie with a tang of espresso. It's fluffy and light and luscious. Absolutely divine alone or topped with whipped cream. (Too much of a good thing is even better than you can imagine!)

This recipe makes 16 servings from 2 pies of 8 generous portions each, and uses store bought pie crusts.

Coffee Pumpkin Pie Ingredients: 
2 shots of espresso made with 1½ teaspoons of finely ground espresso or use 1 ½ teaspoons of dark roast coffee brewed to make 2 ounces of regular coffee 
1 can (29 ounces) of pumpkin puree 
1¾ cups of evaporated milk 
4 large eggs, separated 
1½ cups of sugar 
1½ teaspoons of ground cinnamon 
1/2 teaspoon of ground nutmeg 
1/2 teaspoon ground ginger 
1/4 teaspoon ground clove 
2 ready-made pie crusts (graham cracker or traditional crust are both great)
Whipped cream to taste (optional)

Whip the egg whites until stiff peaks form, and set aside.
In a large mixer bowl, add the egg yolks, pumpkin puree, evaporated milk, sugar, and the spices and mix with a wooden spoon until well incorporated. 
Add the coffee then fold in the beaten egg whites.
Using a hand mixer or a regular mixer on medium speed, whip up the mixture until fluffy. 
Spoon into the two pie crusts and bake in the oven at 425°F. for 15 minutes only. 
Then, lower the temperature to 325° F, and continue to bake for 40 minutes or until a knife inserted into the center comes out clean. 
Cool the pans on a rack at least 30 minutes before serving. 
Serve plain or with whipped cream.