The holidays are just around the corner, which means lots of pie recipes are about to show up on your feed….and yes mine will be one of those recipes!
This recipe makes me excited! I am a fan of pumpkin spice latte, and I am sure some of you guys on here are too. I normally make the traditional pumpkin pie for Thanksgiving. But this year I wanted to change it up.
Included in this recipe is a review on the frozen pie crust from Trader Joe’s. I have NEVER bought pre-made pie crust. My grandmother would be rolling in her grave. Typically I make my own but I wanted to venture off and see if there was any crust that I would like. Plus sometimes life can get pretty crazy and we don’t always have time to make everything. Which in my opinion is TOTALLY OKAY!!!!
Anyways, let’s get this recipe started!
Note for Frozen Pie Crust
Before getting started with everything, take your pie crust out of the freezer!!!! You will want to let your Trader Joe’s Frozen Pie Crust thaw for 40 to 50 minutes. It can thaw well you are prepping the pie filling.
Preheat oven to 425F degrees.
Beat eggs in large bowl. Stir in pumpkin and dry ingredient mixture. When adding coffee, add one tablespoon at a time. This is so you can reach the level of taste you desire. The particular coffee grounds that I am using are from my favorite local coffee shop called Captian + Stoker. If you want these coffee beans click here!
Add 1/2 cup of sugar if you prefer your pie on the sweeter side. Gradually stir in milks.
Place pie batter in the fridge well your prep the pie crust.
When you unpack your pie crust you will notice that there is 2 sheets of wax paper that the pie crust rests on. Leave the pie crust in the wax paper.
Once your pie crust has thawed, unravel it. To where it lays flat on a surface. Well I was doing this, some of the pie crust came apart. The same thing happened to the second one. So I grabbed my roller.
I rolled the pieces back together. If you don’t have a roller you can use the palms of your hands and fingers to reshape the crust.
Then, take off one of the wax paper sheets. Place the side with crust in your pie pan of choice. Trim any extra pie crust hanging off the sides.
Using your fingers press on the edges of the pie pan so the edges stay together.
To make the pie festive, I used cut outs of fall leaves! Want the fall cut outs? Click here
Overall, I recommend this pie crust. It’s easy to use and it tastes delicious!
Pour pie batter into pie crust. Place a few pie leave pieces in the center. Bake in oven at 425F degrees for 10 minutes. Then reduce heat to 350F degrees.
At 350F degrees bake for 35-45 minutes or until knife inserted near center comes out clean. Let cool down for 2 hours. Serve right there and then or store in refrigerator.
Time to add some whip!
The pumpkin spice latte lovers at your holiday party are going to enjoy this pie!!!
Okay, now I am going to add a mile high of coconut whip cream on my piece of pie!
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