Looking for a traditional dessert to make this Holiday Season with a twist for coffee lovers? Look no further! After playing around with many different variations, I have put together an incredible pumpkin pie recipe that basically tastes like one of those pumpkin spice lattes that everyone seems to be raving about…but in PIE FORM! Nice right?! Be aware that this recipe does have a pretty strong coffee taste, however you could easily just leave the coffee and grounds out and still have a lovely Pumpkin Cheesecake Pie instead. (I don’t know WHY anyone would want to but…just putting it out there since I SUPPOSE some people don’t love coffee nearly as much we do here at Mission Arabica!)

I tried a couple different coffee origins in this pie and they each tasted really amazing. Obviously you are free to use whichever coffee you’d like and I’m sure it would still taste great. I also tried a graham cracker crust and got mixed reviews. Some liked it, others liked the pie crust. In the end, I went with the pie crust because really, it’s more of a pie than a cheesecake. But if you like graham cracker crust, you could easily swap it out. The best part is the filling anyway! If you try it, please let me know what you think in the comments!

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With her eye for style and passion for food blogging, Nancy is a key contributor to the team through the management of the Mission Arabica Recipes page. She is a proud mother of two boys and wife of Mission Arabica co-founder Chris Cheney. In her spare time she enjoys singing, playing piano, and reading.