Pumpkin Latte Pie with Cinnamon Whipped Cream

Pumpkin Latte Pie with Cinnamon Whipped Cream

It's that time of the year and nothing says peak Autumn season like Pumpkin Pie! Our resident Chef (who also happens to be our Ecommerce Director) put a spin on the classic fall pie in appreciation of the popular "Pumpkin Spice Latte"

Pie Ingredients:

  • 15 oz Organic Pumpkin Filling
  • 8 oz Coconut Condensed Milk
  • 3 oz Coldbrew Coffee or chilled Coffee
  • 2 Eggs
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Ground Nutmeg
  • 1/2 Tsp Clove
  • 1/2 Tsp Ginger
  • 1/2 Baking Powder
  • Frozen Pie Crust (It's just easier!)

Whipped Cream Ingredients:

  • 1 Quart Heavy Cream
  • 1/4 Tsp Cinnamon

Pie Directions:

  1. Preheat Oven to 425 Degrees (f)
  2. In a large bowl whip together Pumpkin Filling, Condensed Coconut Milk, Coffee and Eggs until well mixed
  3. Add in all spices and baking soda to pie batter until well incorporated
  4. Pour batter into pie crust
  5. Bake for 15min
  6. Lower temperature to 325 Degrees and continue to back for 30 to 35min
  7. Let Pie cool overnight and serve!

Cinnamon Whipped Cream Directions:

  1. Place heavy cream in a chilled large bowl with Cinnamon and whisk until firm peaks can be formed.
  2. Chill overnight and place dollop on sliced pie!


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