Pumpkin Spice Latte Pie

Ingredients

• 1 15 oz. can pumpkin puree
• 2 tablespoons unsalted butter (room temperature)
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon instant espresso coffee powder
• 3 eggs (room temperature)
• 3/4 teaspoon vanilla extract
• 1 12 oz. can evaporated milk
• 1 egg
• 1 tablespoon cream
• Pumpkin Spice Whipped Cream ( (optional))

Instructions

1. 1

   Preheat oven to 425 F

2. 2

   --- To Make Pumpkin Pie Batter ---

3. 3

   Place pumpkin, butter, brown sugar, granulated sugar, salt, pumpkin pie spice, and instant espresso powder, into a saucepan over medium-low heat. Cook, stirring regularly, for 4-5 minutes. Remove from heat.

4. 4

   --- Temper the Egg Mixture: ---

5. 5

   To a medium bowl add evaporated milk, vanilla and eggs and whisk together.

6. 6

   While whisking, 1 teaspoon of the warm pumpkin mixture to the bowl of the egg mixture until smooth and fully incorporated. Repeat with 1 additional tablespoon

7. 7

   Whisk in all the egg mixture into pie filling and set aside.

8. 8

   --- Prep Pie Shell: ---

9. 9

   Place pie crust into pie plate and crimp edges as desired.

10. 10

    Poke the pie shell all around the base and sides. In a small bowl, mix an egg with a tablespoon of heavy cream and brush the edge with it. Set pie shell on top of the sheet pan and transfer to oven for 10-15 minutes, edges shout begin to turn golden brown then remove from the oven.

11. 11

    --- To Bake Pie ---

12. 12

    Pour the pumpkin filling into the pie shell. Loosely wrap the edge of the pie with foil (optional). Bake at 425 for 15 min. Reduce heat to 350 and bake for an additional 35 minutes. Remove from the oven and let the pie cool for 30 minutes before serving.