Pumpkin Spice Latte (PSL) Pie
Every Autumn, on that first crisp, cool day when the ground is wet from last night’s rain, and the leaves have fallen to create a golden path flecked with orange and red, I put on a warm sweater, my favorite boots and head to Starbucks for a pumpkin spice latte.
I knowwwwww, I’m so basic! I can’t help it, and I won’t deny it. I am who I am.
I’ve been seeing people post PSL inspired desserts, and it definitely got me feeling some kind of way. I love pumpkin flavored everything, but it really all comes back to pumpkin pie. So when I saw the cookies and the scones and someone (I wish I remembered who!) posted a bruleed pumpkin pie, I wanted to blend it all together into one seamless, perfect PSL pie.
So here it is. The best pumpkin pie I’ve ever had the pleasure of creating, baking, eating, photographing. And eating some more. I wish I could say this is easy peasy, but if we’re being honest, this one has LOTS of layers and details, so be prepared and get excited!
Pumpkin Spice Latte Pie
Ingredients
Pie Shell
1 single-crust pie shell, blind baked (recipe and instruction here)
Espresso Pumpkin Filling
15 ounces canned pumpkin
3 eggs
1 cup brown sugar
1/4 cup maple syrup
2 teaspoons espresso powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon all spice
1/4 teaspoon cardamom
1 tablespoon corn starch
1 cup heavy cream
Bruleed Topping
1 teaspoon espresso powder
2 tablespoons sugar
Coffee Meringue
3 egg whites (use egg yolks to make this!)
1/2 teaspoon cream of tartar
2/3 cup + 2 tablespoons sugar
3/4 cup light corn syrup
1/3 cup brewed coffee
2 teaspoons vanilla
Process
Preheat oven to 400F
Pie Shell
Blind bake pie while making pumpkin pie filling, so that you can add it to a warm pie shell, which helps it meld together a bit better.
Pie Filling
In a small bowl, whisk together espresso powder, cinnamon, nutmeg, all spice, cardamom and cornstarch.
In a large bowl, whisk together pumpkin, eggs, brown sugar, and maple syrup. Stir in dry ingredients until well blended.
In a medium sized bowl, add heavy cream and use a hand mixer to whip until somewhere just between soft and stiff peaks. Perfect whipped cream is like the perfect gentleman, he stands up and tips his hat to you.
Once cream is ready, pour over pumpkin pie filling and using a large spatula, fold in whipped cream until homogenous, but still holding its air.
Pour into pie shell, covering edges of pie with aluminum foil or a pie crust shield. Bake for 45-60 minutes, until center is jiggly but not sloshing around. Let cool completely to room temperature.
While pie is baking/cooling…
Coffee Meringue
In a stand mixer fitted with the paddle attachment, combine egg whites, cream of tartar and 2 tablespoons white sugar. Whisk on medium to medium-high until shiny, stiff peaks form. While the egg whites are whisking, in a small sauce pan over high heat, whisk together remaining sugar, light corn syrup and coffee until blended. Heat mixture until a candy thermometer reads 235F.
Once egg whites are ready, pour hot sugar mixture very slowly into the egg whites while mixer is on medium-low until fully combined. Meringue should be doubled in size. Turn mixer on medium-high for 5 minutes. Add vanilla and mix on medium for one more minute. Let cool completely, about 30 minutes.
Brulee and Assembly
To make bruleed topping, whisk ingredients into a small bowl. Once pie is completely cooled, top pie with a thin, even layer of espresso sugar. Using a kitchen torch, brush pie with open flame until its a caramel color. If using the broil setting on an oven, cover pie edges with foil first. Be sure the oven door is slightly ajar and that you’re checking constantly as it happens very quickly!). Look for the sugars to quickly brown until melted and caramel in color, making sure not to let it burn.
I piped the entire thing with the coffee meringue, but you can dot the edge of the pie as well. Torch using the same method as the brulee, being very careful not to let it burn. If there’s any leftover, store the remaining meringue/marshmallow in an airtight container in the fridge for 2-3 days. You can use it to top your hot chocolate while watching Christmas movies!
Serve and enjoy. Store leftovers (if there are any!) in the fridge for up to 3 days.