Welcome back to QCK!
This week we’re talking about how to pull off a full Thanksgiving dinner even if you have a super small kitchen.
The nice thing about this menu is that even though it’s fairly small, everything is really delicious, quality food. None of these recipes are anything extra special, but on days like Thanksgiving, it’s nice to just stick to the classics.
Today I want to talk about my Pumpkin Spice Latte Pie. It’s not anything super crazy, its pretty much just a classic pumpkin pie, the only twist is that I add one shot of espresso to the mix. It adds another layer of flavor and it’s a really simple way to turn a classic pumpkin pie into something your guests will think about for days after your dinner.
I also always recommend making your own pie crust if you can. It’s so easy and can even be done completely in a food processor. You of course don’t have to, but its so much better than the store bought stuff.
|Prep Time: 45 mins||Bake Time: 1 hr and 10 mins|
|Oven Temp: 425°||Servings: 8|
For the crust:
- 1 1/4 C AP Flour
- 1 1/2 tsp Sugar
- 1/2 tsp salt
- 1/2 C (1 stick) Butter (Very cold)
- 1/4 C Water
For the Pie Filling
- 2 L Eggs
- 2 TBSP Brewed Espresso
- 1 (15 oz) Can of Pumpkin Puree
- 3/4 C Granulated Sugar
- 1 tsp Ground Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Cloves
- 1/4 tsp Nutmeg
- 1/2 tsp Salt
- 1 (12 oz) Can of Evaporated Milk
For the Crust
- In a bowl or food processor combine flour, salt, and sugar.
- Add the chilled butter and either press with a fork or pastry cutter or pulse in your food processor.
- Combine until a dough begins to form.
- Add water as needed. If you add too much, add a little more flour.
- Form into a ball or disk, wrap in plastic and refrigerate for 30 minutes.
- On a floured surface, roll into a 9 inch circle.
- Place the crust into a lightly greased pie dish and press around all the edges.
- Cut off any excess dough.
For the Pie Filling
- Preheat oven to 425°F
- In a small bowl whisk the eggs and coffee together.
- In a large bowl combine sugar and all spices.
- Add pumpkin puree to dry mixture.
- Add egg mixture to the pumpkin.
- Add evaporated milk to pumpkin mixture.
- Bake at 425°F for 15 minutes then reduce heat to 350°F and bake for another 40-50 minutes or until a toothpick comes out of the center clean.
If you liked this recipe or any other recipes please feel free to share, like or comment and of course check me out on Instagram @quartercupkitchen!
Thanks for reading!