Leftover Pumpkin and Coffee-Infused Pie Recipe

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⁣

Method: ⁣

  1. 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. ⁣
  2. Push the cooled pumpkin through a sieve into a large bowl.⁣
  3. Heat oven to 180C/160C fan/gas 7. ⁣
  4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. ⁣
  5. 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.⁣
  6. Combine the two sugars, cinnamon and ginger in a small bowl.⁣
  7. Beat eggs in a second bowl, continue beating while adding pumpkin puree first, followed by sugar mixture. Gradually add evaporated milk and coffee. ⁣
  8. Pour the mixture into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4.⁣
  9. Continue to bake for 35-40 mins until the filling has just set.⁣
  10. 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)

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