Pumpkin Spice Coffee Pecan Pie

Pumpkin Spice Coffee Pecan Pie 

2 pie crusts

Pumpkin Pie Ingredients:

1 egg

1 egg yolk

1/2 can cooked pumpkin (~1/2 cup)

1/2 cup sugar

3 tablespoons maple syrup

1/2 cup half and half

1 teaspoon vanilla extract

1/4 cup Godiva pumpkin spice coffee (brewed double strength)

1/4 teaspoon cinnamon

pinch nutmeg

pinch lemon zest

pinch salt

Pecan Pie Ingredients:

1 egg

1 egg yolk

1/4 cup sugar

1/3 cup light corn syrup

2 tablespoons maple syrup

1 tablespoon molasses

1 teaspoon vanilla

2 tablespoons Godiva pumpkin spice coffee (brewed double strength)

pinch salt

1 tablespoon melted Earth Balance (or butter or margarine)

1 cup lightly toasted, chopped pecans

Maple Coffee Sauce Ingredients:

1 1/2 cups Godiva pumpkin spice coffee (brewed double strength)

1/3 cup maple syrup

1/3 cup sugar

Method:

*Pre-heat oven to 350 degrees F. Make pie crust (or thaw according to package directions). Press into pie dish/tart pan(s). Prick with fork. Blind bake for 10-15 minutes. Remove from oven and set aside.

*Make pumpkin pie filling by whisking the sugar, maple syrup, salt, spices, zest, half and half, vanilla, and coffee together until thoroughly mixed. Whisk in the egg. Whisk in the egg yolk. Whisk in the pumpkin until all ingredients are fully incorporated. Add the filling to the pre-baked pie crust(s). 

*Make pecan pie filling by whisking all of the ingredients except the pecans until thoroughly mixed. Stir in pecans. Spoon the pecan pie filling over the pumpkin pie filling. Bake pie/tarts until the filling is set (~40-50 minutes for full pie; ~20-25 minutes for tartlets). Cool. Serve with whipped cream/ice cream/pumpkin spice coffee sauce.

*To make the sauce: add all ingredients to medium, heavy bottomed sauce pot. Heat over medium heat until the sugar is fully dissolved and the liquid turns into a thick and sticky syrup. 


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