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Easy Espresso Pumpkin Pie

Energize your pumpkins with this delicious seasonal recipe!

2 shots of Café Campesino espresso
1 29 oz. can of pumpkin puree or 1 small pumpkin, pureed
1 3/4 cups (22 oz.) of evaporated milk
4 large eggs
1 1/2 cups of sugar
1 1/2 teaspoons of ground cinnamon
1 teaspoon of allspice
1 1/2 teaspoons of finely ground Café Campesino espresso blend
2 deep dish 9 inch pie crusts — frozen or uncooked if you make your own
1 regular 9 inch pie crust — frozen or uncooked if you make your own

Mix pumpkin puree, evaporated milk, eggs, sugar and spices in a big bowl. Mix these ingredients well using a spoon. Then add the ground espresso and the 2 espresso shots. Use an electric mixer on medium speed to mix the ingredients. This whips a lot of air into the pie filling, which will give the pie a fluffy and light texture after baking. Bake at 425˚F for 15 minutes. After that, lower the temperature to 325˚F for approximately 40 minutes. When the pies have baked thoroughly (if a clean, dry knife comes out clean and dry when you cut into the middle, you’re done!), pull them out of the oven and cool them on a baking rack for at least 30 minutes before serving.

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