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!
- Prepared 9 inch pie crust (I used pre-made from the store)
- 2 pkgs (8-ounce) cream cheese
- 1 cup sugar
- 1/2 tsp vanilla
- 1 Tbls flour
- 1 Tbls fine (espresso) ground coffee beans
- 2 eggs
- 1/2 cup half and half cream
- 1/4 cup sour cream
- 1/4 cup strongly brewed coffee (see instructions below for ratios)
- 1 cup pumpkin puree
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- Preheat oven to 450 degrees F.
- Mix together cream cheese, sugar, vanilla, flour, and ground beans until well combined.
- Fold in the eggs, one at a time.
- Add half and half, sour cream, and coffee. Mix well. Sidenote: I brewed 2 Tablespoons of fine ground El Salvador coffee in a 1/2 cup of hot water for 1 minute. Then I used just 1/4 cup of the coffee (strained) in the batter.
- Remove 1 cup of the batter and put it in the prepared pie crust. This will produce a thin, coffee cheesecake-like layer on the bottom of the pie.
- Add pumpkin and spices to the remaining batter and mix well.
- Pour the rest of the batter on top of the first layer.
- Place in the oven for 10 minutes.
- Reduce cooking temperature to 325 degrees F and cook for another 45-60 minutes or until top is browned and the edges have puffed out. The center should be still slightly moist and jiggles when the pan is tapped.
- Cool completely and then cover and refrigerate for at least 6 hours. This may end up cracking the pie in the middle. Don't be alarmed, that's pretty normal.
- Enjoy with whipped topping!