Barnie’s Pumpkin Spice Pie
Every Halloween season the sweet, spicy beverage arises from our Autumn coffee flavor graveyard to bring YOU a delightful treat that’s not so scary on the calories. Like a great horror flick last year, it arises again this year earlier, but even stronger and more flavorful than ever before! As you know we love to be innovative and creative so why not try a coffee-inspired pie?
MAKES: 10 Servings
PREP TIME: 10 minutes
COOK TIME: 60 minutes
- 15 oz (1 can) Pure Pumpkin
- 1 ½ cups (1 can) of Evaporated Milk
- ¾ cup granulated sugar
- 1 ½ tsp. Barnie’s Pumpkin Spice ground coffee
- ¼ tsp. Salt
- 1 tsp. Ground Cinnamon
- 2 Large Eggs
- 9-inch deep-dish pie shell (unbaked)
MIX dry ingredients in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and dry ingredient mixture. Slowly add evaporated milk while using the hand mixer at medium speed. Gradually stir in more and more of the milk as it mixes for 2 minutes.
POUR into your deep-dish pie shell that you set aside.
BAKE in a preheated oven at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees and bake for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Add a dollop of whipped cream if desired.