Gluten-Free Pumpkin Spice Mocha Latte Pie
A rich autumn dessert that combines classic pumpkin pie with coffee shop flavors. This creamy custard pie features layers of melted chocolate at the bottom, pumpkin filling infused with espresso powder and warm spices, all baked in a flaky crust. The coffee element adds depth while the chocolate creates a delicious surprise in each bite. Perfect for Thanksgiving gatherings or any fall celebration when you want to offer something beyond traditional pumpkin pie. The combination of pumpkin pie spice and espresso powder creates that beloved coffeehouse mocha flavor profile.
Ingredients
- ¾ cup granulated sugar
- ½ tsp salt
- 1 tsp pumpkin pie spice
- 2 tsp espresso powderinstant coffee1:1dietary
- 3 large egg yolks, or two eggswhole eggs3 yolks = 2 eggsbindingFull guide →
- 1 can (15 oz) pumpkin puree, not pumpkin pie mix
- 1 can (12 fl oz) evaporated milkheavy cream1:1textureFull guide →
- 1 unbaked 9-inch deep-dish pie shell, 4-cup volume
- ½ cup milk chocolate, melteddark chocolate1:1flavordairy-freeFull guide →
Instructions
- 1
Beat eggs, sugar, pumpkin pie spice, and espresso powder in large bowl
- 2
Stir in pumpkin and sugar-spice mixture
- 3
Gradually stir in evaporated milk and whisk until fully incorporated
- 4
Pour the melted chocolate into the pie shell and spread evenly along bottom
- 5
Pour pumpkin pie filling into pie shell
- 6
Mix some of the chocolate on the bottom with the pumpkin pie filling using a knife
- 7
Bake in preheated oven for 15 minutes at 425°F
- 8
Reduce temperature to 350°F and bake for 40 to 50 minutes or until knife inserted near center comes out clean
- 9
Cool on wire rack for 2 hours
- 10
Top with whipped cream before serving
Tips
Melt the chocolate just before using to ensure it spreads smoothly and doesn't seize up in the cold pie shell.
Test doneness with a knife inserted near the center rather than the very middle, as the center will continue cooking as it cools.
Let the pie cool completely before refrigerating to prevent condensation from forming on the surface.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and refrigerated
Serve chilled or at room temperature with whipped cream
Common Mistakes
Don't overbake or the filling will crack - knife should come out clean but center can be slightly jiggly
Avoid mixing chocolate too vigorously with filling to prevent muddy appearance
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use pumpkin pie mix instead of plain pumpkin puree?
No, use plain pumpkin puree only as pumpkin pie mix already contains spices and sugar that will throw off the recipe balance.
What if I don't have espresso powder?
Substitute with instant coffee powder in the same amount, though the coffee flavor will be slightly less intense than with espresso powder.
How long will this pie keep in the refrigerator?
The pie will stay fresh covered in the refrigerator for up to 3 days, though it's best served within 2 days for optimal texture.