I am embracing my inner basic white girl with this retake of the pumpkin spice back to the pie – where it belongs. The addition of espresso brings a surprising punch that makes you wonder why we havent been adding espresso to pumpkin pie for years… Happy Thanksgiving and ENJOY!
Pumpkin Spice Latte Pie
Ingredients
Pie Filling
- 1 smol (small) sugar pumpkin + whole cinnamon, nutmeg, cloves, coconut oil
- 12 dates- soaked in hot water
- 1 shot of espresso (40ml)
- 1/2 cup brown sugar
- 1 tsp pumpkin spice (ground cinnamon, ginger, nutmeg, and cloves, allspice)
- 1/2 cup corn starch
Crust
- 1/4 cup coconut oil
- 1/4 cup butter (use high quality butter- this is not the time for the cheapest stuff you can buy)
- 1/4 cup white rice flour
- 1 tbsp protein powder (I like fermented pea protein powder but use whatever you like. It will help with texture)
- 1/4 cup corn starch
- 1 cup coconut flour (I like the Yupik stuff)
- 1/4 cup granulated sugar (aka white sugar)
- Ice water
Topping:
- Pumpkin seeds
- Granulated sugar
- Pumpkin spice
Directions
In the bowl of a food processor combine your coconut flour, corn starch, white rice flour, protein powder, sugar, butter, and coconut oil. Pulse until it resembles wet sand- should not take long- 10-20 seconds. Add tiny amounts of ice cold water (literally water with some ice in it) until it form a smooth ball. Remove from the mixer and place in a zip lock bag. Press flat and put it in the fridge for max 5 minutes- but not more.
During this time, prepare your spring form pan. Cut out a circle slightly larger than your pan. Place the pan on the counter, cover with parchment, then place with spring form ring on top. Buckle it up so the parchment gets synched between the 2 parts of the pan. Cut a long thin strip of parchment and wet it slightly or spray with oil slightly so it sticks to the outside of the pan.
Remove your crust from the fridge and roll into 1/4 inch thick- use your ziplock bag between the rolling pin and the dough. Cut out a circle of dough the size of your spring form pan and press it into the bottom. Cut long rectangular strips and press them into the outside of the pan. Make a thin log to press into the corners. Use a spoon to smooth everything flat. Use the scraps to cut out some nice shapes, like leaves etc. Bake in a 350º oven for 25 minutes, until golden. Allow to cool before filling.
Chop your pumpkin in half. Scrape out the seeds and clean them well under running water. Place them on a cookie sheet and rub them with oil. Bake alongside your pumpkin halves. Prick your pumpkin with a fork. Smoosh in some coconut oil, and put a half a cinnamon stick, a few cloves, and a scratch of nutmeg. Bake uncovered at 350 for 45 minutes to an hour. In the last 20 minutes, sprinkle some granulated sugar and pumpkin pie spice onto your seeds. Once your pumpkin is soft, remove from oven, and set aside.
Once your pumpkin is cool to touch, scrape the flesh from the skin and put it into a high speed blender or food processor. This is easiest if your pumpkin isn’t totally cold, but isn’t too hot either. Add your soaked dates (discard the water), espresso, brown sugar, and pumpkin pie spice, and blend until totally smooth- this can take 2-3 minutes or longer depending on your blender. Once smooth, add your corn starch and blend until just combined. If you add it too early or blend too long it will get gummy.
To serve, slice up your pie, top with whipping cream if desired (I used coconut cream for myself and whip for my family) and then top with cookies and candied pumpkin seeds. We ate all the seeds on Thanksgiving and I forgot to snap a pic but you can imagine it was delicious I am sure 😀
HAPPY THANKSGIVING 🍂
