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Pumpkin pie with fresh ginger and espresso

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Easy and quick

Pumpkin Pie With Espresso | Something New For Dinner

Even better than pumpkin pie and a cup of coffee for breakfast

There is something extraordinary about a slice of pumpkin pie and a great cup of coffee for breakfast the morning after Thanksgiving that puts a big smile on my face. My husband shakes his head every time I try to convince him pumpkin pie is a healthy choice for breakfast.

Pumpkin and coffee are meant for each other

One Thanksgiving as my daughters and I were making our pies, a light bulb went off and I added a shot of espresso to the pumpkin mixture. With great humility, I think this combo is nothing short of genius.

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Cream and fresh ginger take it over the top

For a great pumpkin pie skip the evaporated milk and ground ginger and replace it with heavy cream and fresh grated ginger. You won't be sorry. See my post for the easiest way to peel fresh ginger.

Canned pumpkin

In my book canned pumpkin is great. It is consistently smooth and contains only pumpkin, no additives or preservatives. For the fun of it, you can use fresh pumpkin, but for speed and a consistent product I vote canned. Especially on Thanksgiving when you have more than enough to do.


Do not buy pumpkin pie mix. Pumpkin pie mix contains sugar and spices. Buy the pure pumpkin and add your own sugar and spices.

About crust

I confess, my daughter Margo makes our pumpkin pies every year. I have nothing to do with it. My friend Tammy, who is the pie queen of our neighborhood, told Margo she never makes her pie crusts and always uses Pillsbury refrigerated pie crusts. Ever since then, Margo has stopped rolling her own crusts. Pillsbury crusts are dependably good. Not quite as good as a great homemade pie crust, but they turn out consistently well. We gladly take this shortcut, given all the other work that goes into Thanksgiving and the number of pies we make.

Fog City Diner

This recipe was modified from a recipe published in The Fog City Diner cookbook, published in 1992.

Pumpkin pie with fresh ginger and espresso




Yield 2 pies (12-16 pieces)

Pumpkin pie made with a shot of espresso, freshly grated ginger and cream takes this Thanksgiving tradition to new heights and makes a great breakfast the day after.


  • 2 Pillsbury pie refrigerated crusts
  • 2 1/2 cups canned pumpkin (not pumpkin pie mix!)
  • 1 1/4 cups dark brown sugar
  • 1 t kosher salt
  • 1/2 t freshly grated ginger
  • 2 t cinnamon
  • 4 eggs, lightly beaten
  • 1 t vanilla
  • 2-ounce shot of espresso, cooled
  • 1 7/8 cup heavy cream


  1. Heat oven to 400 degrees. Unfold each pie crust into a glass or dull metal 8" or 9" pie pan. Press crust into pan without stretching and crimp edges.
  2. Combine the next 5 ingredients in a large bowl. Add eggs, vanilla, cooled espresso and cream and mixed until combined.
  3. Pour mixture into unbaked pie crusts and bake for 45 to 50 minutes. Pie is done when a knife comes out clean when inserted in the middle of the pie. Remove and cool on a wire rack.




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