Posted In Coffee Articles, Featured

Coffee & Pumpkin Pie

Memories of Pumpkin pie, the smell wafting thru the whole house, my taste buds salivating in anticipation for the moment the pie was ready to be devoured, and the perfect side to my hot steaming cup of gourmet coffee.

Some coffee houses now have pumpkin flavoured coffee as well as pumpkin flavoured latte which are both delicious and then there is coffee pumpkin pie which is pumpkin pie made with coffee.

This is a variation that we all make in our household and teak it to our preference. I’m not really sure who’s recipe it started out as.

Coffee Pumpkin Pie

Ingredients:

3 eggs, separated
2/3 cup white granulated sugar
1 1/2 cups unseasoned canned pumpkin (ensure it is completely drained)
1/3 cup strong brewed gourmet coffee
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp and ground nutmeg
1 envelope unflavored gelatin
1/4 cup cup strong brewed gourmet coffee (chilled)
1 cup whipping cream
1 9-inch ready-made baked pie crust, graham cracker style

Directions:

Brew 4 cups of coffee; chill 1/4 cup, reserve 1/3 cup and keep room temperature, drink the rest while you make the pie!
Heat water in the bottom of a double boiler to hot, not boiling; simmer until ready to use.
In a medium-size bowl, beat the egg yolks then add 1/3 cup of the sugar plus the pumpkin, and the 1/3 cup of brewed coffee.
Add the salt and all the spices, stir, and then transfer the mixture to the top of a double boiler. Stir it constantly, until the pie filling is hot.
In a small bowl, pour in the 1/4 cup chilled coffee and sprinkle in the gelatin.
Mix until dissolved then add to the hot pumpkin mixture and stir thoroughly.
Pour it all out into a large bowl, cover, and chill for about 30 minutes or until slightly thickened.
When the pumpkin mixture is thickened, remove from the refrigerator and begin the rest of the steps.
In a very clean, very dry medium bowl (glass or copper works best) beat the egg whites until stiff then add the remaining 1/3 cup of sugar, all the while beating to keep the whites stiff.
Gently fold the egg whites into the pumpkin mixture.
Beat the cream until peaks form then gently fold them in until fully incorporated.
Pour the mixture into a ready-made pie crust, smooth over evenly, then cover and chill for two hours.