Coffee Pumpkin Pies


Coffee Pumpkin Pies

Give these delicious Pumpkin Pies some richness and depth by adding a shot of your favourite coffee. Serve Coffee Pumpkin Pies with thickened cream & plenty of cinnamon.

Coffee Pumpkin Pies Recipes

Serves 4



500g butternut pumpkin, peeled, deseeded and chopped

110ml black coffee

¼ cup caster sugar

1 tbsp marsala

2 eggs, lightly beaten

½ cup pouring cream

1 tsp ground cinnamon, plus extra to sprinkle

½ tsp nutmeg

¼ tsp ground ginger

1 eggwhite, lightly beaten

thickened cream, to serve


1½ cups plain flour

125g butter, chopped

⅓ cup icing sugar

2 egg yolks

½ tbsp vanilla extract

½ tbsp iced water


Place flour, butter and icing sugar in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add egg yolks, vanilla and iced water. Process until dough just comes together. Flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

Meanwhile, cook pumpkin in a saucepan of boiling water for 15 minutes or until tender. Drain and set aside to cool.

Make 110ml black coffee and stir through caster sugar until dissolved. Place pumpkin, coffee mixture, marsala, eggs, cream and spices in the bowl of a food processor and process until smooth.

Preheat oven to 160°C. Roll pastry out between 2 sheets of non-stick baking paper to 3mm thick.

Cut 4 x 16cm rounds from the pastry and use to line 4 x 9½cm lightly greased pie tins. Refrigerate for 30 minutes.

Trim the edges of pastry, crimp edges and prick base with a fork. Line pastry cases with non-stick baking paper, fill with baking weights and bake for 10 minutes or until pastry is light golden. Remove the paper and the weights and bake for a further 5 minutes.

Brush pastry with eggwhite and pour pumpkin mixture into the tins. Bake for 30 minutes or until just set. Serve pies with a dollop of thickened cream and a sprinkle of cinnamon.


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