Perfect for summer or fall, chef Sébastien Harrison-Cloutier’s coffee-infused pumpkin pie is sure to please your dinner guests. What makes it different from any other pie?
Van Houtte® Colombian Dark Roast coffee. Buy it in stores or online.
Preparation
- 1
Preheat oven to 425°F.
- 2
Combine the two sugars, cinnamon and ginger in a small bowl.
- 3
Beat eggs in a second bowl, continue beating while adding pumpkin puree first, followed by sugar mixture. Gradually add evaporated milk and coffee. Pour mixture into pie shell when well blended.
- 4
Bake for 15 minutes at 425°F, then lower temperature to 350°F and bake for another 30 to 40 minutes or until a sharp knife inserted in the centre comes out clean.
- 5
Let stand for 2 hours at room temperature and serve with vanilla ice cream or whipped cream.
Ingredients
Fermer
Ingredients
- ½ cup brown sugar
- ½ cup white sugar
- 1 tsp. ground cinnamon
- ¼ tsp. ground ginger
- 2 eggs
- 1 ¾ cups canned or homemade pumpkin puree
- 1 cup evaporated milk
- ½ cup Van Houtte® Colombian Dark coffee, brewed
- One 10-inch (25 cm) uncooked pie shell
Chef Sébastien Harrison-Cloutier
This Elliot Lake, Ontario native has made a name for himself working in some of Quebec’s top establishments, including Le Continental and Pas d’cochon dans mon salon. Today, he leads the kitchen at beloved Montreal restaurant, Grumman ’78, where he adapts his menu to the seasons and showcases the best produce Quebec has to offer.
