Deep Dish Pumpkin Spice Latte Pie

This Deep Dish Pumpkin Spice Latte Pie is a PSL lovers ultimate dream! By adding espresso and nibbles of chocolate to the mix, it takes an ordinary pumpkin pie into a PSL lovers paradise!

Does anyone else feel like this year has gone extremely fast? So many things have happened this year that it’s almost been so hard to keep up. The past few weeks my anxiety has been tightened and seasonal depression has hit in.

On of my biggest coping/therapy mechanisms is creating pies. Funny because when I was growing up I wasn’t the biggest fan. Especially pumpkin pies. As I’ve gotten older, I’ve taken a liking to making pies, it’s very therapeutic to me.

If you are wondering, why a latte pie and not a regular pumpkin pie? Last year, I created a pumpkin spice mocha pie by accident. I happened to be in the test kitchen mixing a few different flavors. One of the thoughts that ran through my head was pumpkin spice lattes. If you can drink it, there has to be a way to turn it into a pie! It so happened that the pie came out better than expected and has become a favorite!

Pie Crust Foliage Leaves

Autumn is my favorite time of the year. The weather gets cooler, sweaters can be worn with out feeling like you are going to sweat for ever. The best part, foliage. The beautiful colors, and the leaves falling on the ground never gets boring. I only saw it fit if I created foliage for this Pumpkin Pie Spice Latte Pie.

How to make Pie Crust Foliage?

Using the scraps from the pie dough, re-roll the dough out on a flat surface. Using fall leaf cookie cutters, press down onto dough to create shapes. Then place shapes on a baking sheet. Bake at 425F degrees for 10-12 minutes until lightly golden. Then transfer leaves onto a cooling rack. Once completely cooled, it’s time to get painting. I love using Color Right Performance Coloring Set by Wilton. Use the colors; red, yellow and orange. Get creative with your with your leaves!

How to make Deep Dish Pumpkin Spice Latte Pie?

In a food processor, combine flour, sugar, and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. 

Add 6 tablespoons of ice water and pulse a few times. The dough should hold together when squeezed with your fingers but shouldn’t be sticky. If the dough is crumbly add 1 teaspoon at a time until the dough reaches the correct consistency.

Turn the dough out onto a work surface and divide in half. Shape each into a disk. Wrap in plastic and refrigerate for at least an hour or up to 2 days.

Remove the dough from the refrigerator and let stand for 5 minutes. Place the dough disk between 2 sheets of lightly floured waxed paper and roll out a 12-inch round about 3/16 inch thick. Transfer to a 9-inch deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2 inch overhang. Fold under the excess dough and using your thumb, shape the edges to your liking. Using a fork, poke wholes at the bottom of the crust. Place in the fridge until ready to use.

With the remaing pie dough, roll out and use decoratieve pie crust cutters. Place in the fridge until ready to use.

How to make the filling?

Preheat oven to 425F degrees. Beat eggs, sugar, pumpkin pie spice, salt and instant espresso powder in a large bowl. Stir in pumpkin puree into bowl. Gradually mix in evaporated milk and whisk until fully incorporated. 

Take the pie crust out of the fridge and add chocolate chips onto the bottom of the the pie crust. Then pour pumpkin pie filling into the pie shell. Bake in preheated 425F degree oven for 15 minutes. If you cut out pieces for decorations, such as foliage leaves, add into the oven on seperate baking sheet and back for 10-12 minutes then remove from oven.

Once the pie has been in the oven for 15 minutes, reduce the temprature to 350F degrees, bake for 40-50 minutes or until knife inserted near center comes out clean. Then place decorative foliage leaves on top of the pie. Cool on a wire rack for 2 hours, serve immediately or refrigerate. Top with whipped cream before serving.

The Pumpkin Pie You Didn’t Know You Wanted!

Making this pie is so therapeutic. Baking has always helped ease my anxiety and seasonal depression. The plus side, this Pumpkin Spice Latte Pie is everything you didn’t know you wanted in your life. The taste of pumpkin spice in every bite, with a hit of coffee is absolutely heavenly. I hope you enjoy this pie.

If you have any questions or comments, please feel free to leave a comment or send us a message on our contact page. I would love to know how you liked the recipe! 

Looking for other Thanksgiving recipes? Try out our refreshing Apple Cider Margarita, your margarita fanatic friends are sure to enjoy it!

Print Recipe

Deep Dish Pumpkin Spice Latte Pie

Author: Marta Flinn Cooking Method: Baking Courses: Dessert

Difficulty: Intermediate Prep Time 15 min Cook Time 50 min Total Time 1 hr 5 mins Servings: 8 Best Season: Fall

Ingredients

Servings

Pumpkin Pie Filling

Pie Crust

• 2 ¹⁄₂ cups all-purpose flour
• 2 tablespoons organic cane sugar
• 2 teaspoons salt
• 16 tablespoons cold, unsalted butter (cut into cubed pieces)
• 6-8 tablespoons ice cold water

Pie Filling

• 2 large, eggs
• ³⁄₄ cups organic cane sugar
• 1 ¹⁄₂ teaspoons pumpkin pie spice
• 2 ¹⁄₂ teaspoons instant espresso or coffee
• ¹⁄₂ teaspoons salt
• 15 ounces pumpkin puree
• 12 ounces evaporated milk
• ¹⁄₂ cups chocolate chips

Instructions

Pie Crust

1. In a food processor, combine flour, sugar, and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal.

2. Add 6 tablespoons of ice water and pulse a few times. The dough should hold together when squeezed with your fingers but shouldn't be sticky. If the dough is crumbly add 1 teaspoon at a time until the dough reaches the correct consistancy.

3. Turn the dough out onto a work surface and divide in half. Shape each into a disk. Wrap in plastic and refrigerate for at least an hour or up to 2 days.

4. Remove the dough from the refrigerator and let stand for 5 minutes. Place the dough disk between 2 sheets of lightly floured waxed paper and roll out a 12-inch round about 3/16 inch thick. Transfer to a 9-inch deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2 inch overhang. Fold under the excess dough and using your thumb, shape the edges to your liking. Using a fork, poke wholes at the bottom of the crust. Place in the fridge until ready to use.

5. With the remaing pie dough, roll out and use decoratieve pie crust cutters. Place in the fridge until ready to use.

Pie Filling

1. Preheat oven to 425F degrees. Beat eggs, sugar, pumpkin pie spice, salt and instant espresso powder in a large bowl. Stir in pumpkin puree into bowl. Gradually mix in evaporated milk and whisk until fully incorporated.

2. Take the pie crust out of the fridge and add chocolate chips onto the bottom of the the pie crust. Then pour pumpkin pie filling into the pie shell.

3. Bake in preheated 425F degree oven for 15 minutes. If you cut out pieces for decorations, such as foliage leaves, add into the oven on seperate baking sheet and back for 10-12 minutes then remove from oven.

4. Once the pie has been in the oven for 15 minutes, reduce the temprature to 350F degrees, bake for 40-50 minutes or until knife inserted near center comes out clean. Then place decorative foliage leaves on top of the pie.

5. Cool on a wire rack for 2 hours, serve immediately or refrigerate. Top with whipped cream before serving.