Pumpkin Latte Pie Cups

Pumpkin Pie Latte Cups

It’s officially FALL! Finally, my favorite season is here. Leaves are starting to change into beautiful orange and red hues. The temperature is dropping into a comfortable 60-something Fahrenheit. Boots, football, sweaters, scarves, lattes, pumpkin, PUMPKIN LATTES! I’m excited!And I am beyond stoked to share this amazing dessert with you! You love that pumpkin latte, you love pumpkin pie, and I know you will love a pumpkin latte pie! Coffee latte flavors and pumpkin spice together at last…in a pie cup! Pumpkin Pie Latte Cups It’s no wonder that pumpkin lattes are so popular every fall. I wish these “ember” months lasted longer so I may enjoy every bit of autumn. Rich espresso blended with autumn flavors mark the end of summer and the start everything amazing in fall!  It’s a celebration of the end of humidity! (Except for Florida).

One thing that I love about lattes is the foamy fluff of the beverage, which inspired me to make this into a chiffon pumpkin pie. It has all the flavors of the beverage into a cool whipped dessert. Cream and whipped eggs and with some gelatin make a lovely foamy dessert! Pecan Sugar Cookies I didn’t forget about the crust, or in this case a cookie bottom crust! It’s a simple blend of pecans and coconut flour. Adding a little pecan into a coconut flour cookie made a huge difference in the crumb, giving it a nice crunchy bite, as well as skyrocketing the fall flavors. Just from the cookie. Imagine it with the pumpkin latte. Amazing!

The joyous flavors of pumpkin chiffon pie and latte together in a darling cup make a perfect autumn treat!

Pumpkin Latte Pie Cups
 
Prep time
Cook time
Total time
 
Pumpkin latte chiffon pie and pecan cookie arranged in cute little cups.
Author:
Recipe type: Chiffon Pie
Cuisine: Dessert
Serves: 6
Ingredients
For the Pumpkin Latte Chiffon Filling
  • 1½ Tablespoon of Gelatin
  • ⅓ cup of Strong Hot Coffee
  • 3 Organic Free Range Eggs
  • 1 15 oz can of Organic Pumpkin Puree (425g, about 2 cups)
  • ½ cup of Fine* Coconut Sugar or Granulated Sugar
  • ¼ cup of Maple Sugar (or sub Coconut/Granulated Sugar)
  • ½ teaspoon of Ground Cinnamon
  • ½ teaspoon of Ground Nutmeg
  • ¼ teaspoon of Ground Ginger
  • ¼ teaspoon of Ground Cloves
  • ¼ teaspoon of Espresso Powder
  • ¼ teaspoon of Salt
  • ½ cup of Full Fat Coconut Milk
For the Pecan Sugar Cookie
  • ½ cup (60g) of Coconut Flour
  • ¼ cup of Pecans
  • ¼ cup of Palm Shortening
  • 2 Tablespoons of Raw Honey
  • 1 Tablespoon of Coconut Sugar
  • ½ teaspoon of Cinnamon
  • ⅛ teaspoon of Baking Soda
Instructions
For the Pumpkin Latte Chiffon Filling
  1. Combine the gelatin and coffee and mix until dissolved.
  2. Separate the egg yolks from the egg whites and set the whites aside.
  3. Combine the pumpkin, egg yolks, ¼ cup of the coconut sugar, maple sugar, cinnamon, nutmeg, ginger, cloves, espresso powder, and salt in a food processor and pulse until smooth.
  4. Transfer the pumpkin mixture into a double boiler and add the coconut milk. Gently heat until the sugar is dissolved, while stirring often.
  5. Remove from heat and mix in the coffee gelatin mixture.
  6. Let cool in the fridge for about 30 minutes, and make the cookies (below) in the meantime.
For the Pecan Sugar Cookie
  1. Preheat oven to 350F
  2. Combine all the cookie ingredients in a food processor and pulse until combined.
  3. Scoop about 1 Tablespoon worth of batter onto a parchment lined baking sheet. Press flat.
  4. Bake at 350F for 8-10 minutes.
  5. Let cool to touch before removing from the baking sheet, then set to cool on a wired rack.
Assembly
  1. When the pumpkin mixture is cool and ready, whisk the egg whites in a separate bowl on high speed until a meringue starts to form. Slowly sprinkle in the remaining coconut sugar while whipping until peaks form.
  2. Add a heaping of the meringue into the chilled pumpkin filling and mix. Gently fold the rest of the meringue into the filling until combined.
  3. Crumble the cooled cookies into 6 small mugs.
  4. Scoop the chiffon filling into the cups.
  5. Refrigerate for 4-5 hours.
  6. Top with whipped cream, sprinkle some nutmeg and cinnamon, and enjoy!
Notes
* Make fine coconut sugar by pulsing in a chopper and then measure.

 

Sharon’s Notes

  • Adding the sugar to the egg whites during whipping helps take away that “eggy” taste and will result in a uniform sweet flavor of the filling.
  • I noticed that Libby’s pumpkin puree is slightly more liquefied than Farmer’s Market brand (the one I used). However, I don’t think it will make a huge difference.
  • There is enough filling to make one 9-inch pie. However, you may need to double the pie shell recipe.
  • Butter may be used in place of shortening for the cookies, but the baking time should be less (8ish minutes).

Pumpkin Pie Latte Cups

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