Pumpkin Spice Latte Pie

I’m not sure if it’s the spices or the pie crust, but this pumpkin spice latte pie is giving me serious fall feels 🎃🍂 This Pumpkin Spice Latte Pie recipe is a twist on traditional pumpkin pie but with the bold caffeinated flavors we love in a Pumpkin Spice Latte!

Every year, pumpkin spice latte season gets bigger and bigger. It feels like a holiday in and of itself. But my favorite way of enjoying pumpkin spice lattes are in pie form!

 

My Pumpkin Spice Latte Pie tastes just as good as a pumpkin spice latte and is the perfect pie for PSL lovers. This pie is rich and creamy with a hint of coffee, warm spices, and a perfect buttery flaky crust. For best results, I’d recommend prepping a day in advance of serving, but I promise that this is one of those homemade recipes that are worth the extra effort.

Key Ingredients For Pumpkin Spice Latte Pie

To bring this delicious homemade pumpkin pie to life, you will need the following key ingredients:

    • Pumpkin puree. This is where we get all of that delicious pumpkin flavor! Make sure you get pure pumpkin with no additives rather than pumpkin pie filling. The canned pumpkin pie filling comes with tons of extra sugar and additives that will mess up the flavor of our pie. 
    • Evaporated milk. We use this in our pie filling rather than liquid milk because it holds up to high heat much better without the risk of curdling. 
    • Butter. Make sure to use the unsalted kind! This adds a ton of richness to the dish and enhances the rest of our flavors.
    • Sugar. For this recipe, you will need a combination of granulated sugar and light brown sugar. 
    • Espresso powder. Feel free to use any kind of instant espresso powder you like.
    • Eggs. The eggs act as a binder and provide structure, richness, and leavening to our pie. 

      To bring this delicious homemade pumpkin pie to life, you will need the following key ingredients:

    • Pumpkin Spice or Pumpkin Pie Spice. You can use a store-bought blend or make your own from scratch. I have a super easy recipe if you want to make your own.

Frequently Asked Questions:

Here are the answers to some of the most common questions about this rich and creamy pie:

How to make Pumpkin Spice Latte Pie?

To make this mouth-watering pumpkin spice latte pie, there are a few components to pull together: the pie filling, the crust, and the final dish. Feel free to use a store-bought pie crust or make your own from scratch; either one works fine! 

 

To make this dish, follow these simple steps: 

 

  1. Preheat the oven to 425°F. Place pumpkin puree, butter, brown sugar, granulated sugar, salt, pumpkin pie spice, and espresso powder into a saucepan over medium-low heat. Cook, stirring often, for 4-5 minutes. Remove from heat and set aside. 
  2. To a medium bowl, add evaporated milk, vanilla, and eggs. Then, whisk together and add 1 teaspoon of the warm pumpkin mixture to the bowl until smooth. Repeat with 1 tablespoon of the pumpkin mixture, then whisk the egg mixture into the rest of the pie filling and set aside. 
  3. Place the pie crust onto a pie plate and crimp the edges. Poke the pie crust all around the base and sides. In a small bowl, mix an egg with a tablespoon of heavy cream and brush the edges with it.
  4. Set the pie crust on top of a sheet pan and transfer to the oven for 10-15 minutes. Once the edges have turned golden brown, remove from the oven.
  5. Pour the pumpkin filling into the pie crust and loosely wrap the edge of the pie with foil. Bake for 15 minutes, then reduce the heat to 350°F and bake for an additional 35 minutes. Remove from the oven and let the pie cool for 30 minutes before serving it. Enjoy with a healthy dollop of whipped cream!

Pro Tip: When baking two pies at once, stagger them in the oven and rotate them halfway through to ensure even baking.

 

How to temper eggs?

When mixing eggs into warm or hot liquids, it’s essential to temper them. Otherwise, the eggs will likely scramble from the heat, and you will wind up with a broken or curdled mess. No, thank you! 

 

To avoid this, we temper the eggs by slowly adding the warm mixture to the egg mixture. This allows for a gradual increase in temperature rather than shocking the eggs with a sudden burst of heat. As long as you temper your eggs as instructed in this recipe, you will wind up with a perfectly delicious homemade pie.

How to avoid cracks in pumpkin pie?

If you have ever baked pumpkin pie from scratch, you know that cracks happen every now and then if you aren’t careful. This occurs as a result of overcooking the pie filling. I have perfected this recipe over the years to ensure that there are no cracks in the pie. 

 

Make sure you reduce the oven heat after the first 15 minutes as instructed in the recipe and cook for the exact amount of time recommended. As long as you do this, you can avoid cracks in pumpkin pie!

Should I pre-bake pie crust?

Many people choose to pre-bake pie crust to prevent it from turning soggy. When filling a crust with wet ingredients like our pumpkin spice latte mixture, it’s not uncommon for the crust to become wet and soggy. 

 

By pre-baking it, you can prevent under-cooked crust and make sure that it gets nice and flaky. While it’s not a requirement to pre-bake, I highly recommend it for the best results.

Worried about burnt pie crust?

To prevent this, I wrap the edges of my pie crust in foil to protect them from burning. This is optional, but I highly recommend it to avoid burnt pie crust! 

 

I hope this post inspires you to whip up a batch of Pumpkin Spice Latte Pie soon- it’s the perfect twist on traditional pumpkin pie. After you’ve tried it, come back and leave me a 5-star review! I hope this recipe has given you some inspiration for your holiday gathering menu. Get baking!

More Pumpkin Spice Deliciousness To Love!

If you love pumpkin spice everything then you’re going to obsess over these recipes: 

Now it's your turn!

This recipe takes less than an hour to whip up and tastes even better after sitting in the fridge overnight so you can enjoy it all day long!

 

If you enjoy the recipe, please share it with your friends and family. And don’t forget to give me some five-star love down below. And if you have any comments or questions, leave them below too, and I’ll be sure to get back to you as soon as possible.

Pumpkin Spice Latte Pie

I'm not sure if it's the spices or the pie crust, but this pumpkin spice latte pie is giving me serious fall feels. This Pumpkin Spice Latte Pie recipe is a twist on traditional pumpkin pie, but with the bold caffeinated flavors we love in a Pumpkin Spice Latte!
Total Time: 45 minutes
Calories: 1961kcal

Ingredients

Pumpkin Pie Batter

  • 1 15 oz. can pumpkin puree
  • 2 tablespoons unsalted butter room temperature
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon instant espresso coffee powder
  • 3 eggs room temperature
  • ¾ teaspoon vanilla extract
  • 1 12 oz. can evaporated milk

Egg Wash

  • 1 egg
  • 1 tablespoon cream

Topping

Instructions

  • Preheat oven to 425 F

To Make Pumpkin Pie Batter

  • 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.

Temper the Egg Mixture:

  • To a medium bowl add evaporated milk, vanilla and eggs and whisk together.
  • 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
  • Whisk in all the egg mixture into pie filling and set aside.

Prep Pie Shell:

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

To Bake Pie

  • 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.
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish

Nutrition

Calories: 1961kcal | Carbohydrates: 287g | Protein: 51g | Fat: 73g | Saturated Fat: 40g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 834mg | Sodium: 1854mg | Potassium: 2468mg | Fiber: 13g | Sugar: 260g | Vitamin A: 68880IU | Vitamin C: 26mg | Calcium: 1294mg | Iron: 12mg

Equipment

Saucepan
Wooden Spoon
Bowl Set
Whisk
Measuring Tools
Pie Plate
Aluminum Foil

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.

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Welcome! I’m Meiko, a Dallas-based food blogger who loves to share life and culture through food. There are no strangers around these parts only good eats. Let’s get to know each other better!

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Meet Meiko

Welcome! I’m Meiko, a Dallas-based food blogger who loves to share life and culture through food. There are no strangers around these parts only good eats. Let’s get to know each other better!

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