Espresso Pumpkin Pie

It’s getting closer to Thanksgiving, which, in my mind, means pumpkin pie.  And why not yet another variation on this favorite?

This one takes that basic recipe, plus a splash of rum and just a bit of espresso powder.  These two ingredients deepen the flavor profile, and when enjoyed with a cup of coffee, this pie gives great latte vibes!

Espresso Pumpkin Pie

1 recipe Pie Crust

1 can pumpkin puree

1 (14 ounce) can sweetened condensed milk

2 eggs

1 tablespoon spiced rum

2 teaspoons instant espresso/coffee powder

1 ½ teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

Preheat oven to 425 degrees F.

Make pie crust to recipe instructions.  Place the pie crust in a 9-inch pie plate.  Pinch edges, trimming if necessary.

Whisk together the filling ingredients.  Pour into the crust and bake for 15 minutes.

Reduce heat to 350 degrees F and bake for another 30 minutes or until a knife inserted into the center of the pie comes out clean. 

Cool completely before serving.