How to Make Pumpkin Spice Pie
Is it even fall if you didn’t make this coffee-flavored dessert from Lauren Ko?
It’s (objectively). officially the With best fall season in full of swing, the year there’s no shortage of colorful leaves, crisp apples, and pumpkin spice everything. But not everyone celebrates fall in the same way. For pie artist Lauren Ko, fall on the West Coast is all about embracing seasonal produce and flavors. “It’s a cozy season of gathering,” she says. In this recipe, Lauren uses Starbucks® Pumpkin Spice flavored coffee to create a brand new taste sensation. As with many of the pies Lauren makes, it’s a twist on a classic. She explains, “I’ve combined pumpkin pie, a dessert closely associated with fall, and flan, one of my favorite family traditions, to create a new dessert that feels uniquely me in both flavor and design.” The result? A delicious, oneof-a-kind seasonal pie that’s almost too pretty to eat. Make it for yourself and follow Lauren Ko @lokokitchen for more picturesque pies.
• 2 1∕2 cups (350 grams) all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon Pumpkin Spice Coffee grounds
• 1 teaspoon kosher salt
• 2 sticks (227 grams) cold unsalted butter, cut into 1∕2-inch cubes
• 6-8 tablespoons (88-118 milliliters) brewed Starbucks Pumpkin Spice Flavored Coffee, cold
Pumpkin Spice Pie Filling
• 1/2 cup (113 grams) pumpkin puree
• 1/3 cup (113 grams) condensed milk
• 1 egg yolk
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 2 large eggs
• 1∕2 cup (170 grams) condensed milk
• 1∕2 cup (118 milliliters) milk
• 1∕4 cup (59 milliliters) brewed Starbucks Pumpkin Spice Flavored Coffee, cold
Directions The Dough
1. Combine flour, sugar, coffee grounds, and salt in a food processor. Pulse several times to incorporate. Sprinkle butter cubes evenly over the dry mixture and pulse quickly 20 to 25 times. 2. Turn the mixture out into a large mixing bowl. Sift through for unprocessed butter cubes and flatten any pieces larger than a walnut. 3. Add 6 tablespoons of the cold brewed coffee, and fluff the moisture through the flour with a spatula. Continue adding coffee 1 tablespoon at a time, pressing the dough with a spatula after each addition until it begins to come together. Avoid heavy kneading. 4. When dough begins to hold together, flip out onto your work surface and gently form into a mound. Divide the dough in half, and wrap each portion tightly in plastic. Gently press the wrapped dough portions into a round, flat disk. Refrigerate for at least 3 hours or overnight before rolling.
1. On a floured surface, roll 1 disk of dough into a 14-inch circle. Roll the dough onto your rolling pie and unfurl it over a 9-inch pie pan. Taking the edges of the dough, ease the dough in, nestling it into the inner elbows of the pie pan. Trim the excess dough to create a 1-inch overhang. Fold the overhang under, creating an elevated edge. Crimp the dough all the way around the pie edge. 2. Freeze pie shell until solid, about 20 minutes. 4. Line frozen pie shell tightly with foil. Fill to the top with pie weights and place on a rimmed baking sheet. Bake for 25 to 30 minutes, until the foil no longer sticks to the dough. Remove foil and pie weights and bake for another 10 minutes. 5. While baking, roll the second disk of dough into a 12-inch circle and place on a sheet of parchment paper. 6. Use a paring knife and a cardboard stencil to trace pumpkin shapes in the dough. For a geometric look, cut each pumpkin pie into an assortment of triangles and polygons. 7. Transfer the dough pieces to a separate sheet of parchment paper, leaving space between the pieces. Slide the parchment onto a baking sheet and bake for 20-25 minutes, or until golden. 8. While the pumpkin pieces bake, assemble the fillings.
1. Combine all ingredients for the pumpkin spice pie filling in a bowl, and whisk until well-mixed. In a separate bowl, combine all the ingredients for the flan filling and whisk until wellmixed. 2. Pour shell, the and pumpkin smooth the spice surface. pie filling Gently into ladle the blind-baked in flan filling, pie making sure not to disturb the pumpkin filling. Place the filled pie on a rimmed baking sheet, and bake for 40-50 minutes until the flan filling is just barely set. The center should retain a slight wobble. 3. Arrange the baked pumpkin pie pieces on the surface of the pie, and allow the entire pie to cool completely before slicing and serving
Lauren Ko, Pie Designer