Desserts

October 21, 2019

Pumpkin Spice Latte Pie

Sweet, thick, and creamy, this Pumpkin Spice Latte Pie combines the classic pumpkin pie flavor with bold, rich espresso for a decadent, yet healthy pie.

Welcome to pie week!

Today I'm sharing this incredible Pumpkin Spice Latte Pie and Thursday I'll have the long-awaited Bourbon Pecan Pie! I'm excited because these pies are both incredible and I had so much fun making them. And I'm excited for YOU because your taste buds are about to thank you.

Pumpkin Spice Latte Pie. Let's chat.

I used to hate pumpkin pie. I never loved the taste of pumpkin so the thought of a gourd in pie form was revolting. But then I met pumpkin pie spice. I was changed.

Here's the secret: the pumpkin isn't the star of the show. It's the spices.

What is Pumpkin Pie Spice?

There are several different recipes floating around the internet, but generally, pumpkin pie spice has cinnamon, allspice, nutmeg, ginger, and cloves.

Pumpkin is naturally sweet, but the spices put the flavor over the top. When you add the perfect mixture of these warming spices, you get sweet, fall-themed, PSL perfection.

Actually, in order to turn this pie from Pumpkin Spice Pie to Pumpkin Spice Latte Pie, we do need the latte part. For that we're going to use espresso powder. It's one of my favorite baking ingredients because you can use it like a dry ingredient or a wet ingredient. Basically, it doesn't affect the texture of the dessert at all!

For this pie, we're going to use it as a hybrid dry/wet ingredient. But more on that in a bit. Let's start with the crust.

Pumpkin Spice Latte Pie

How to Make Pumpkin Pie Crust

This crust is super simple. Just oats, nut butter, date syrup, and salt.

A good crust is flavorful but doesn't overtake the pie filling. This crust does just that. It bakes up nice and crispy in the oven but you still get plenty of pumpkin pie flavor.

To make the crust, add all the ingredients to a food processor and blend until they start to stick together. Then press the mixture into your pie pan. This will get a bit sticky! Next, on to the filling.

A Healthy Pumpkin Pie Filling

In theory, pumpkin pie is healthy because it's made with, well, pumpkin! But so many recipes call for sweetened condensed milk, eggs, and tons of sugar. UGH.

Pumpkin pie can still be so incredibly delicious with real, whole food ingredients. Here's the list:

  • Ground Flax: We'll use flax to make a flax egg, which will help bind the pie together.
  • Medjool Dates: Used for sweetness, dates make this pie super healthy and also sweet.
  • Pumpkin Puree: Make sure to buy canned pumpkin and NOT pumpkin pie filling.
  • Sweet Potato: Sweet potato adds bulk and a density to the pie. If we just used pureed pumpkin, the pie wouldn't hold together.
  • Spices: Cinnamon, Nutmeg, Ginger, Allspice -- the classic pumpkin pie spices that give this pie it's real flavor.
  • Salt: To bring out the sweetness.
  • Espresso Powder: Espresso powder will give the most rich coffee flavor. I highly recommend using espresso powder, not instant coffee.
  • Date Syrup: Date syrup adds liquid sweetness. It is healthy and made from fruit.

Pumpkin Spice Latte Pie

How to Make Pumpkin Spice Latte Pie

Step 1. We start by making some flax eggs. Flax helps bind the pie together and keep it from oozing into a puddle.

Step 2. Then we'll blend up some dates for sweetness. Add in canned pumpkin. Make sure it's the real stuff, NOT pumpkin pie filling. Just 100% pumpkin. We're also adding sweet potato for extra sweetness and a thick texture. Blend it up!

Step 3. Stir in the flax eggs and the spices.

Step 4. Next is the fun part. Mix the espresso powder and date syrup. This creates a sticky, sweet, espresso paste. Honestly I could did eat this stuff with a spoon. Like I mentioned earlier, this is the latte part of this Pumpkin Spice Latte Pie.

If we added just espresso, the pie would be too wet. But if we added just espresso powder, the pie would be grainy and taste bitter. So espresso powder + date syrup = the perfect latte flavor. (I like math.)

Anyway...

Step 5. Fold the espresso date syrup mixture into the pumpkin pie filling. I recommend leaving it partially mixed so you get bites of pure pumpkin, bites of pure latte, and bites of pumpkin spice latte.

Step 6. Spread the filling into the crust and bake!

Step 7. Once the pie is out of the oven, let it cool to room temperature. Then refrigerate it for at least an hour, preferable over night. This helps it firm up.

How to Store Pumpkin Pie

Store this PSL Pie in the fridge. This helps it retain the thick, creamy texture.

Because it's made from whole food ingredients, the pie will keep in the fridge for around a week (though I doubt it will last that long!). Place a layer of aluminum foil over the pie pan to protect it.

How to ENJOY Pumpkin Spice Latte Pie

I don't think I have to tell you how to enjoy this pie. Just eat it!

But if you're looking to get creative, serve this pie with a shot of espresso (or a whole mug like I did). You can also make some coconut whipped cream by whipping a can of coconut milk.

Enjoy!

Recipe Prayer

Jesus, thank you for giving us healthy ways to enjoy our favorite fall flavors. Let us savor these flavors and this season of the year. Amen.

Related Recipes

Want more pie? Try this tasty Plant-Based Bourbon Pecan Pie.

Check out these delicious pumpkin recipes:

Pumpkin Spice Latte Pie

Sweet, thick, and creamy, this Pumpkin Spice Latte Pie combines the classic pumpkin pie flavor with bold, rich espresso for a decadent, yet healthy pie.

Author:

Elizabeth

Serves:

8

Prep:

20

min

cook:

60

min

total:

80

min

Ingredients

Crust

  • 2 Cups Rolled Oats
  • 1/4 Cup Date Syrup
  • 3 Tablespoons Nut Butter**
  • 2 Teaspoons Salt

Filling

  • 3 Tablespoons Ground Flax
  • 10 Pitted Medjool Dates
  • 1 15 oz Can Pumpkin Puree
  • 9 Ounces Baked and Mashed Sweet Potato
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Ginger
  • 1/2 Teaspoon Allspice
  • 1/2 Teaspoon Salt
  • 1/4 Cup Espresso Powder
  • 1/4 Cup Date Syrup

Instructions

  1. Preheat the oven to 400.
  2. Add the crust ingredients, rolled oats, date syrup, nut butter, and salt, to a food processor and process until the mixture starts to stick together. Press into the bottom and sides of a 9-inch pie pan.
  3. Make two flax eggs by mixing the ground flaxseeds with 4 tablespoons of water. Set in the fridge while you prepare the rest of the filling.
  4. Blend the medjool dates in the food processor until they form a thick, sticky paste. Then add the pumpkin, sweet potato, cinnamon, nutmeg, allspice, ginger, and salt and blend until mixed evenly. Stir in the flax egg.
  5. In a small bowl, mix the date syrup and espresso powder. Gently fold this into the pumpkin mixture. Do not mix it in completely.
  6. Scoop the pumpkin espresso filling into the pie pan. Bake for 1 hour***.
  7. Remove the pie from the oven and let it cool to room temperature, then place it in the fridge to firm up for at least an hour, but preferably longer (overnight works best!). Slice and enjoy!

Recipe Notes

*Note that in the pictures I used a divided pie pan – the quantity of each ingredient I used for the divided pan is different than what should be used for a regular pie pan. I adjusted the recipe above so that the amounts are correct for what you will need to make a normal 9-inch pie.

**I used pecan butter, but you can use any nut butter you have on hand.

***If you notice that the crust is starting to burn, cover the pie pan with aluminum foil.

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November 15, 2021
Elizabeth | The Plant-Based Catholic
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking.
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography