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Coffee pumpkin pie is the answer for those autumn days you’re craving something beyond plain ol’ pie. I kept bumping into friends complaining, “Pumpkin again? Give me a twist!” Fast forward to last week coffee pumpkin pie leapt onto my radar, and wow, my kitchen smelled like a fall bakery. If you’re itching for something that wakes up both your sweet tooth and your senses, let’s roll up our sleeves for a dessert that’ll make your PSL-loving neighbors jealous. By the way, if you ever just want a classic spin, check out this pumpkin pie recipe you’ll fall for.
Baker’s notes
Okay, so first confession: my first attempt? Well, let’s just say the crust was crispier than toast left in the oven too long. But here’s the upside coffee pumpkin pie doesn’t need perfection. What it really loves is a bit of experimentation (and honestly, a robust coffee flavor changes everything).
I always use strong coffee, even if it feels over the top. There’s something magical about the way it dances with those pumpkin spices. Also, canned pumpkin saves my life every time don’t let anyone guilt you about it. Spice levels? Totally up to you (my cousin once doubled the nutmeg and it was, uh, interesting).
Oh, and as wild as it sounds, a short chilling time in the fridge before serving makes the flavors stand taller. Swapping regular pie with coffee pumpkin pie at my last family get-together had everyone talking for days. Kinda felt like I’d pulled off a five-star restaurant trick, but with actual slippers on.
Ingredients
Here’s what you’ll need for coffee pumpkin pie delight:
- 1 pie crust (your favorite store-bought or homemade, who’s judging?)
- 1 cup canned pumpkin
- 2/3 cup brown sugar (light or dark, your call)
- 2 eggs
- 1/2 cup strong brewed coffee (yes, the stuff that wakes you up in the morning)
- 1/2 cup half-n-half or heavy cream
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
- Whipped cream, for serving
That’s it. Bonus points if you add a sprinkle of cinnamon on top.
Method
Alright, let’s not overthink this. Start with your crust. Plop it into a pie pan and flute that edge, or just press it down with your knuckles if you’re like me nobody cares.
Mix the canned pumpkin, eggs, spices, and the brown sugar together until smooth. Pour in your brewed coffee and cream, and give it a gentle swirl so it’s silky. Pour all that beautiful mixture into your crust.
Bake at 350°F for about 45 to 55 minutes. The center should be just a little wobbly. That’s how you know it won’t end up dry. Let the coffee pumpkin pie cool completely on the counter, then pop it in the fridge for a couple hours. If you want to eat it warm, that’s fine too but trust me, chilled brings out that dreamy coffee thing.
Slice, serve with loads of whipped cream, and face-plant into autumn.
Related recipes
Because when you get on a pumpkin roll, it’s hard to stop. I’d recommend branching out after you try coffee pumpkin pie.
If you’re curious about other easy desserts, check out these lazy day lemon cream pie bars for a zingy twist when you’re out of pumpkin. Or if you really want to go full pumpkin mode, this moist easy Libby’s pumpkin bread recipe is basically autumn in a loaf. Knowing the world of home-baking, there’s always something new around the corner, but trust me: coffee pumpkin pie will keep sneaking its way into your fall traditions.
Tips for perfect pumpkin pie coffee cake
- Brew the coffee strong for flavor that actually shows up, not just hangs out in the background.
- Don’t skip the chill time in the fridge makes it extra sliceable.
- A dash of extra cinnamon on top sends the aroma through the roof.
- For crust perfection, brush lightly with egg wash before pouring in the filling.
Absolutely magical! I brought coffee pumpkin pie to my friendsgiving, and none was left after ten minutes. The combo of coffee and pumpkin is a legit game-changer.
If you’re into cozy fall desserts with a twist, coffee pumpkin pie delivers both comfort and bold flavor. For a perfect autumn duo, pair it with this moist and easy Libby’s pumpkin bread recipe your guests will thank you. And if you’re curious about the science behind why coffee enhances pumpkin’s earthy sweetness, check out Serious Eats’ breakdown on pairing flavors with coffee. It’s a fascinating read that’ll inspire even more dessert experiments
Print
Coffee Pumpkin Pie Delight | Sweet & Spicy Treat
Coffee pumpkin pie combines warm fall spices with bold coffee flavor for a twist on the classic. Creamy, cozy, and unforgettable with every slice.
- Total Time: 1 hour
- Yield: 8 servings
Ingredients
1 pie crust (store-bought or homemade)
1 cup canned pumpkin
2/3 cup brown sugar
2 large eggs
1/2 cup strong brewed coffee
1/2 cup half-and-half or heavy cream
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
Whipped cream (for serving)
Optional: cinnamon sprinkle on top
Instructions
1. Preheat oven to 350°F (175°C).
2. Place pie crust into a 9-inch pie pan. Flute edges or press in as desired.
3. In a large bowl, whisk together pumpkin, brown sugar, eggs, cinnamon, nutmeg, allspice, and salt.
4. Stir in coffee and half-and-half until mixture is smooth.
5. Pour filling into prepared pie crust.
6. Bake for 45–55 minutes, until edges are set and center is slightly jiggly.
7. Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
8. Serve chilled or room temp with whipped cream and a sprinkle of cinnamon.
Notes
Use strong brewed coffee for bold flavor.
Chill before serving to enhance flavor and texture.
Can be made dairy-free using coconut milk or oat milk.
Freezes well—wrap slices individually and thaw in fridge.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
FAQ
How far ahead can I make coffee pumpkin pie?
Whip it up the night before serving. It keeps its shape, and the coffee flavor actually gets cozier overnight.
Can I substitute espresso for regular coffee?
Definitely. Use what you’ve got, but espresso makes things bolder. Some folks might find it almost too strong, so sample first!
Does this recipe freeze well?
Yep. Just wrap up slices individually. Thaw in the fridge for best texture.
What’s the best store-bought crust for this?
Honestly? Pillsbury is dependable (not sponsored, just truth). Go with what you like best.
Is there a non-dairy way to make this?
Absolutely! Coconut milk or oat milk both taste great and add a little twist.
Your Fall Fave, Upgraded
Alright, so there you go coffee pumpkin pie is basically autumn’s new MVP. It’s simple, the flavors are wild in the best way, and it makes your house smell like, I don’t know, a hint of five holidays rolled together. Seriously, it’s even become my stand-in for late-night cravings when regular desserts feel a little, let’s say, snoozy. If you wanna push your pie skills a bit further, this Pumpkin Spice Latte Pie or the crave-worthy Pumpkin Coffee Pie could hit the spot, too. So, don’t wait for a holiday to test-drive this beauty. Grab that can of pumpkin and let your kitchen become everyone’s new favorite hangout. Happy baking!
