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!

Yep. Just wrap up slices individually. Thaw in the fridge for best texture.

Honestly? Pillsbury is dependable (not sponsored, just truth). Go with what you like best.

Absolutely! Coconut milk or oat milk both taste great and add a little twist.

Scale

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

Cook Mode Prevent your screen from going dark

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.

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.