Leftover Pumpkin and Coffee-Infused Pie
Try this delicious recipe for your leftover pumpkin this Halloween, with a twist of coffee! A perfect, zero waste way to use up your leftover pumpkin.
- ½ cup brown sugar
- ½ cup white sugar
- 1 tsp. ground cinnamon
- ¼ tsp. ground ginger
- 2 eggs
- 1 ¾ cups pumpkin puree
- 1 cup evaporated milk
- ½ cup coffee, brewed
- 350g sweet shortcrust pastry
- 1 tsp. icing sugar or whipped cream
- Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
- Push the cooled pumpkin through a sieve into a large bowl.
- Heat oven to 180C/160C fan/gas 7.
- Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins.
- Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
- Combine the two sugars, cinnamon and ginger in a small bowl.
- Beat eggs in a second bowl, continue beating while adding pumpkin puree first, followed by sugar mixture. Gradually add evaporated milk and coffee.
- Pour the mixture into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4.
- Continue to bake for 35-40 mins until the filling has just set.
- Leave to cool, then remove the pie from the tin. Dust with icing sugar or top with whipped cream, serve and enjoy!
Why not try our beautiful Brazilian single origin coffee with notes of hazelnut, dark chocolate and fig for this recipe? All our packaging is 100% plastic free and home compostable.
(Photo by House of Nash Eats)