It’s most definitely pumpkin spice season. With everyone swooning over their pumpkin spice lattes, I wanted to create something as an ode to one of most favorite fall beverages that we all love to enjoy this festive time of year. Pumpkin Pie is also something I look forward to this time of year, so the addition of espresso and a healthy topping of meringue felt like the appropriate addition to my fall recipe development.
When developing the recipe, I had to choose what meringue seemed most appropriate to encase the pumpkin latte custard with. I chose to use a swiss meringue. The swiss meringue does;t weep in the refrigerator like a french meringue, yet it is less time consuming than the heating sugar of an Italian meringue. The swiss meringue is achieved by slowly heating the sugar and egg whites in a double boiler, until the sugar is fully dissolved. This leave a luscious, smooth, and glossy meringue that holds up it’s shape.
- Blind Baked 9" Pie Crust
- 15 oz. Pumpkin Puree
- ¾ cup light Brown sugar
- 2 Tablespoons All-Purpose Flour
- 2½ Tablespoons Cornstarch
- 1½ teaspoons Pumpkin Pie Spice
- 2 Shots Freshly Brewed Espresso (or 2 Tablesppons Instant Espresso Powder
- ½ teaspoon salt
- 2 large eggs
- 2 cups heavy cream
- 6 tablespoons room-temperature butter
- ½ teaspoon vanilla extract
- 8 egg whites
- 1¾ cups granulated white sugar
- ¼ teaspoon Cream of Tartar
- To make the pumpkin latte custard: In a medium-sized heatproof bowl, whisk together the pumpkin puree, light brown sugar, flour, cornstarch, pumpkin pie spice, espresso, salt, and eggs, whisking until smooth.
- In a medium-sized saucepan, bring the heavy cream just to a boil, while stirring, being careful not to scorch.
- Gradually add the hot cream to the pumpkin egg mixture, whisking constantly to temper the eggs. Do not add the hot cream too quickly, as it will scramble the eggs leading to a lumpy texture.
- Return the pumpkin egg/milk mixture to the saucepan, and cook over medium heat, whisking constantly, until the mixture thickens and starts to boil; this will happen fairly quickly so pay close attention.
- Remove the pumpkin latte custard from the heat, and stir in the extract(s) and butter until the butter has melted and fully incorporates into the custard.
- Fill the baked pie crust with the custard, smoothing the top.
- Cover filled pie with plastic rap and begin making the meringue.
- To make the meringue:Fill a medium saucepan ¼ full with water. Set the saucepan over medium heat, and bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3around 4 minutes. Test it by rubbing the whites between your fingers, when you feel no grit, the sugar has fully dissolved. If the egg whites begin to get too hot, you will see them beginning to form a cooked ring around the sides of the bowl. If this happens, remove the bowl from over the saucepan intermittently so they do not overheat.
- Once the sugar has dissolved, transfer the bowl to an electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form and bowl is cool to touch, about 10 minutes.
- Spread the meringue over the custard in the pie shell.
- Brown the meringue with a kitchen torch if desired.
- Keep the pie loosely covered with plastic wrap and refrigerated. Good for up to 3 days.
You can use either instant espresso or brewed espresso in the pumpkin latte custard. Both work very well to create a caffeinated custard that takes this Autumn pie to new levels of awesome! Everyone will be asking for the recipe. It’s just as decadent as it looks.