Pumpkin Pie With Espresso

Pumpkin Pie With Espresso

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READY IN 1 hour 10 mins
PREP TIME 20 mins
COOK TIME 50 mins
SERVINGS 2 pies (12-16 pieces)

Pumpkin pie made with a shot of espresso, freshly grated ginger and cream takes this Thanksgiving tradition to new heights and makes a great breakfast the day after.


  • 2 Pillsbury pie refrigerated crusts
  • 2½ cups canned pumpkin (not pumpkin pie mix!)
  • 1¼ cups dark brown sugar
  • 1 t kosher salt
  • ½ t freshly grated ginger
  • 2 t cinnamon
  • 4 eggs, lightly beaten
  • 1 t vanilla
  • 2-ounce shot of espresso, cooled
  • 1⅞ cup heavy cream


  • 1Heat oven to 400 degrees. Unfold each pie crust into a glass or dull metal 8" or 9" pie pan. Press crust into pan without stretching and crimp edges.
  • 2Combine the next 5 ingredients in a large bowl. Add eggs, vanilla, cooled espresso and cream and mixed until combined.
  • 3Pour mixture into unbaked pie crusts and bake for 45 to 50 minutes. Pie is done when a knife comes out clean when inserted in the middle of the pie. Remove and cool on a wire rack.