Coffee-Infused Pumpkin Pie
This Coffee-Infused Pumpkin Pie is your new go-to fall dessert. Creamy, bold, perfectly spiced, and packed with coffee attitude.
Ingredients
Crust (store-bought or homemade):
- 1 vegan pie crust 9-inch, unbaked
Filling:
- 1 ¾ cups pumpkin purée not the sweetened one, we’re not animals
- ¾ cup full-fat coconut milk
- ½ cup brewed strong coffee cooled, but still packing a punch
- ½ cup brown sugar
- 2 tbsp cornstarch
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Light a candle. Pretend you're on a cooking show.
- In a large bowl, whisk together pumpkin purée, coconut milk, and that bold brewed coffee. Give it a little sass.
- Stir in the brown sugar, maple syrup, and vanilla like you’re mixing secrets with your bestie.
- Add cornstarch and all those fall spices: cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Whisk until smooth.
- Pour the filling into your pie crust like it’s your last will and testament. Smooth out the top.
- Bake for 45 minutes until it looks set but still gives a little jiggle—like your fave autumn outfit.
- Let it cool completely. Refrigerate for at least 4 hours or overnight for ultimate flavor and sass.
- Slice, serve, and watch eyes widen with joy and caffeine-induced gratitude.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 2g
Vitamins & Minerals (Per Serving, % Daily Value)
- Vitamin A: 80%
- Iron: 10%
- Calcium: 4%
- Vitamin C: 6%
- Magnesium: 8%
Tips to Elevate That Pie Game
- Use espresso instead of regular coffee if you’re a real caffeinated rebel.
- A splash of coffee liqueur? Yes, ma’am.
- Top with coconut whipped cream and a dusting of cinnamon. Fancy and fabulous.
- Let the pie chill completely—it’s like us: better after some downtime.
- Want drama? Add chocolate shavings. You deserve it.