Coffee Pumpkin Pie

May 16, 2012

Site Map

Coffee Pumpkin Pie

November 1, 2006

This is an easy-to-make recipe prepared mostly on the stove top yet it does require about three hours for different steps to chill, so it's best to make it early Thanksgiving Day or the day before. Buy the ready-made pie crusts to save some time and labor. This will soon be a holiday must-have dessert!

Coffee Pumpkin Pie

Ingredients:
3 eggs, separated
2/3 cup white granulated sugar
1 1/2 cups unseasoned canned pumpkin, drained well
1/3 cup Dunkin' Donuts Original Blend coffee, brewed strong
1/2 teaspoon EACH: salt, ground ginger, ground cinnamon, and ground nutmeg
1 envelope unflavored gelatin
1/4 cup Dunkin' Donuts Original Blend coffee, brewed strong, chilled
1 cup whipping cream
1 9-inch ready-made baked pie crust, graham cracker style

Directions:
Brew 4 cups of coffee; chill 1/4 cup, reserve 1/3 cup and keep room temperature, drink the rest while you make the pie! Heat water in the bottom of a double boiler to hot, not boiling; simmer until ready to use.

In a medium-size bowl, beat the egg yolks then add 1/3 cup of the sugar plus the pumpkin, and the 1/3 cup of brewed coffee. Add the salt and all the spices, stir, and then transfer the mixture to the top of a double boiler. Stir it constantly, until the pie filling is hot.

In a small bowl, pour in the 1/4 cup chilled coffee and sprinkle in the gelatin. Mix until dissolved then add to the hot pumpkin mixture and stir thoroughly. Pour it all out into a large bowl, cover, and chill for about 30 minutes or until slightly thickened. When the pumpkin mixture is thickened, remove from the refrigerator and begin the rest of the steps.

In a very clean, very dry medium bowl (glass or copper works best) beat the egg whites until stiff then add the remaining 1/3 cup of sugar, all the while beating to keep the whites stiff. Gently fold the egg whites into the pumpkin mixture.

Beat the cream until peaks form then gently fold them in until fully incorporated. Pour the mixture into a ready-made pie crust, smooth over evenly, then cover and chill for two hours.

To serve, brew up some more great DD coffee, whip the remaining 1/2 cup of the cream, and garnish the pie with it.

YIELD: 8 generous servings

To purchase the world's best coffee beans, go to dunkindonuts.com.

Coffee Pumpkin Pie
Nutritional Information by CookedApple.com
Calculated for a serving size of 1 (5.6 oz.)
Recipe yields 8 servings

Nutrient Name Amount per Serving % Daily Value

Calories 360 N/A

Calories from Fat 180 N/A

Total Fat 21 g 32%

Saturated Fat 9 g 45%

Trans Fat 0 g

Cholesterol 120 mg 40%

Sodium 360 mg 15%

Total Carbohydrates 41 g 14%

Dietary Fiber 2 g 8%

Sugars 30 g

Protein 6 g

Vitamin A 160%

Vitamin C 4%

Calcium 6%

Iron 10%

Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used. This nutritional analysis assumes usage of canned pumpkin with no salt added, and heavy whipped cream.

For more recipes, go to www.archive.supermarketguru.com