Spicy Pumpkin Pie with RumChata Irish Coffee

Spicy Pumpkin Pie with RumChata Irish Coffee

When it comes to Thanksgiving desserts it’s hard to argue with the classic: Pumkpin Pie. For this pairing we decided to make things a little more interesting and spiced up the crust with some hot chili powder. Don’t worry about dear Aunt Sue’s aversion to anything spicy. Our recipe calls for just enough to give you a little tingle on the tongue. Besides, when you pair that with the richness of a cup of hot, creamy coffee (topped with maple whipped cream!) and you’ve got yourself a full on autumnal mouth party!

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THAT SPICY PIE

Makes 1 whole pie (6-8 slices)

~Chili Pie Crust~

12 ½ oz Bread Flour

1/2 tsp Salt

2 tsp Hot Chili Powder

8 oz Butter

2 ½ oz Lard/Shortening

1/3 cup Water

1 egg white

  1. Preheat oven to 350 F
  2. Put all dry ingredients into medium size bowl.
  3. Cut in shortening and butter until about pea size.
  4. Adding a little bit of water at a time, combine by hand until dough comes together.
  5. Let chill for 25 minutes.
  6. Roll out dough on floured surface, place in pie tin and cut excess dough.
  7. Combine scraps and roll them out again and cut out leaf and pumpkin shapes and adhere to edge of pie crust with egg white.
  8. Cut baking paper to cover the pastry-lined dish. Place baking beads or uncooked rice over the paper (ie- Blind Bake). Bake for 10 minutes, then paper and beads can be removed. Bake for another 10 minutes.
  9. Take out of oven to cool.

~Pumpkin Filling~

1 lb Pumpkin cooled

2 Eggs lightly beaten

¾ cup Light Brown Sugar

1/3 cup Cream

1 tsp Cinnamon

½ tsp Nutmeg

½ tsp Ginger

  1. Whisk together all ingredients in large bowl.
  2. Pour into pie shell and smooth surface.
  3. Brush edges of shell with egg white, and bake for 40 minutes.*if edges of crust start to brown too much, cover edges only with foil or pie crust guard.
  4. Take out of oven and let cool for 2-3 hours (completely cool) before slicing.

Pie Recipe from “The Essential Baking Cookbook”, published by Murdoch Books

THE DECADENT DRINK

Ingredients Creamy

1. Brew a pot of coffee. Our suggested brew parameters will make enough coffee for 6-8 beverages
  • Sumatra or Brazil- 55g coffee to 1 liter water
  • Dark or French Roast- 45g coffee to 1 liter water

Since this is a creamier beverage style, we recommend a full to heavy bodied coffee to both complement and cut through the other ingredients at play. A darker or ‘French’ roast will work, but if you feel like getting a nice coffee that will also brew up well for guests that take their coffee black, we would steer you towards specialty coffees from origins like Sumatra- with its earthy characteristics, or a Brazil as they tend to have a lot of deep chocolatey tones. For our purposes we got our Sumatra from local roaster, Thou Mayest.

2. Get out that whisk and whip some whipped cream!

(We won’t judge if you use a hand mixer…)

  • 2/3 cup heavy cream
  • 2 Heaping TB Maple Syrup
As far as stiffness of the cream, we took ours to a slight peak so that it would have no trouble melting into the drink. Hot tip: a freezer chilled metal bowl helps cut down your whisk work a bit. You can make a larger batch or take it to a stiffer peak if that’s what floats your boat. Bonus: this maple cream is also an excellent addition to the pie itself!
3. Make the drinks!
  • 1.5oz Rumchata
  • 1/2oz Brown Sugar Simple Syrup (1 part hot water to 1 part brown sugar)
  • 6oz Fresh Brewed Coffee
  • Top with whipped cream and sprinkle with chili powder. Add clementine zest for an aromatic pop
For this drink we used 8oz mugs, first adding the Rumchata and simple syrup, then mixing it in by pouring the freshly brewed coffee into it. Then we topped it off with a couple spoon fulls of whipped cream. To give it a little aromatic pop added a dusting of chili powder and a sprinkling of clementine zest.
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THANKSGIVING EDITION

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