Coffee Infused Pumpkin Pie
We decided to take the coffee pumpkin duo to a whole new level, and put some in a pie. The rich flavor of coffee whips in with the evaporated milk, making a tasty addition to the Thanksgiving classic.
I 15oz can Libby's Pumpkin Pureé
1 12oz can Evaporated Milk
1/2 cup cold coffee (try Skookum® Blend Coffee)
2 large eggs
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 ground cloves
1/2 tsp salt
1/4 teaspoon pumpkin pie spice
1 teaspoon vanilla syrup
1 Frozen Pie Crust
Whipped cream for topping
Preheat the oven to 425 degrees F (220 degrees C). Combine sugar, spices and salt into a small bowl and mix. Combine coffee and 1 cup of evaporated milk in another bowl and mix.
Beat eggs in a larger bowl and mix in pumpkin pureé until combined. Stir in sugar and spice mixture, and finally stir in the coffee and evaporated milk mixture.
Pour mixture into pie crust. Bake in the pre-heated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue to bake until a inserted knife comes out clean, around 40-50 mintues. If your crust starts to brown too much, cover with tin foil and return to the oven.
Remove from oven and cool on a wire rack.