Is it even fall if you didn’t make this coffee-flavored dessert from pie artist Lauren Ko of @lokokitchen?
This one-of-a-kind dessert is almost too pretty to eat. When you mix our beloved Starbucks® Pumpkin Spice Flavored Coffee into a cozy fall classic, the result is seasonally sensational. As Lauren 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.”
WHAT YOU'LL NEED
PUMPKIN SPICE PIE & FLAN FILLINGS
- ½ cup pumpkin purée
- ⅓ cup + ½ cup condensed milk
- 1 egg yolk + 2 large whole eggs
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp kosher salt
- ½ cup milk
- ¼ cup brewed Starbucks® Pumpkin Spice Flavored Coffee, cold
TRY IT WITH
How to Make Pumpkin Spice Pie Dough
Combine flour, sugar, coffee grounds and kosher salt in a food processor, and pulse several times to incorporate. Sprinkle butter cubes evenly over the surface of the dry mixture and pulse quickly 20 to 25 times to break cubes up into smaller pieces.
Turn the mixture out into a large mixing bowl. Sift through with a spatula for unprocessed butter cubes and flatten any pieces larger than a walnut with your pointer finger and thumb.
Add 6 Tbsp of the chilled brewed coffee, and fluff the moisture through the flour with a spatula. Continue adding cold coffee 1 Tbsp at a time, pressing the dough with a spatula after each addition until it begins to come together. Avoid heavy kneading, as overworking the dough will lead to a tough crust.
When the dough just begins to hold together, turn it out onto your work surface and gently form into a mound with your hands. Divide the dough in half with a knife, and wrap each dough 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.
How to Make Pumpkin Spice Pie Crust
On a floured surface, roll 1 disk of dough into a 14-inch circle. Roll dough onto your rolling pin and unfurl it over a 9-inch pie pan. Taking the edges of the dough, gently ease the dough in, nestling it into the inner elbows of the pie pan. Trim the excess dough with kitchen shears to create a 1-inch overhang. Fold the overhang back under, creating an elevated edge. Crimp the dough all the way around the pie edge.
Freeze pie shell until solid, about 20 minutes.
Preheat oven to 350°F.
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 the foil and pie weights and bake the crust another 10 minutes.
While the pie shell blind bakes, roll the second disk of dough into a 12-inch circle and place on a sheet of parchment paper.
Use a paring knife to create pumpkin shapes in the dough. For a geometric look, cut dough into an assortment of triangles and polygons.
Transfer the dough pieces to a separate sheet of parchment paper, leaving space between each piece. Slide the parchment paper onto a baking sheet and bake for 20 to 25 minutes, or until golden and crisp.
While the dough pieces bake, assemble the fillings.
How to Make Pumpkin Spice Pie & Flan Fillings
For the pumpkin spice pie filling, combine pumpkin purée, ⅓ cup condensed milk, egg yolk, cinnamon, ginger, nutmeg and salt in a bowl, and whisk until well-mixed. Set aside. For the flan filling, combine 2 whole eggs, ½ cup condensed milk, milk and chilled brewed coffee in a separate bowl, and whisk until well-mixed. Set aside.
Pour the pumpkin spice pie filling into the blind-baked pie shell, and smooth the surface. Gently ladle in flan filling, taking care not to disturb the pumpkin spice pie filling. Place the filled pie on a rimmed baking sheet and bake for 40 to 50 minutes, until the flan filling is just barely set. The center should retain a slight wobble.
Arrange the baked dough pieces on the surface of the pie, and allow the entire pie to cool completely before slicing and serving.