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Deep Dish Pumpkin Spice Latte Pie

Cooking Method
Difficulty Intermediate
Prep Time: 15 min Cook Time: 50 min Total Time: 1 hr 5 mins
Servings 8
Best Season Fall
    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 teaspoon pumpkin pie spice
  • 2 1/2 teaspoons instant espresso or coffee
  • 1/2 teaspoon salt
  • 15 ounces pumpkin puree
  • 12 ounces evaporated milk
  • 1/2 cup chocolate chips
    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.

  6. Pie Filling
  7. 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.

  8. 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.

  9. 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.

  10. 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.

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