Espresso Pecan Pumpkin Pie

This healthy espresso pecan pumpkin pie would be the perfect addition to your holiday desserts. Full of KoffeeKult coffee, this pie not only satisfies your sweet craving but also gives you a slight jolt of energy with the inclusion of coffee. Don't be fooled by it's caramel goodness, this pecan pumpkin pie is gluten free, vegan, paleo, and naturally sweetened with no added sugar. Talk about the perfect dessert!

Here at Koffee Kult, we couldn't imagine a holiday without coffee and pie. Really, there is no reason to have pie without coffee if you ask us! If you have ever had the chance to try Koffee Kult coffee, we know you will agree. In planning our holiday meals, we thought, maybe this year we would combine some of our favorite flavors into one epic pie. So pumpkin, maple, espresso and pecans are all coming together in one epic pie. 

And it has to be healthy, because really, who wants to feel guilty about enjoying their coffee and pie after indulging in a meal? 

This is the ultimate pie. The crust is a sweet maple pumpkin shortbread cookie. The pecan pie filling is a mixture of pecans, Koffee Kult dark roast coffee ground into a fine espresso powder, and gooey date caramel that you can make in just a minute or two. Seriously a coffee lovers dream! 

This dessert tastes decadent but it's secretly pretty healthy. Using dates that have been soaked in hot water to make the caramel makes this pecan pie sweet with no added sugar! The caramel can be made in an immersion blender, or other high speed blender, no thermometer this year! Be sure to make extra caramel to create decadent coffee drinks and to top your favorite vanilla ice cream with. 

Make this pie this holiday season and let us know what you think!


Pumpkin Shortbread Cookie:

1/2 cup pumpkin puree
2 tbs. maple syrup
1/4 cup coconut flour
1/4 cup gluten free flour (paleo use Arrowroot or Cassava flour)
1/4 cup ground pecans or almond flour
2 tbs. chia seeds
1 tbs. coconut oil
1 tsp. cinnamon

Espresso Pecan Topping:

7 dates, soaked in 3/4 cup hot water
1 tbs. Koffee Kult Dark Roast, ground finely into espresso
1 1/4 cup chopped pecans


Preheat oven to 350F.

Place 7 large dates into bowl filled with 3/4 cups hot water. Let soak.

In a large bowl, combine all the ingredients for pumpkin shortbread. Mix to combine.

Spray a springform pan or pie pan with non-stick spray. Add the pumpkin shortbread and spread out the crust with your hands, until one even layer of crust covers the bottom of the pan. 

Bake the pumpkin cookie at 350F for 20 minutes. 

Remove the pumpkin cookie from the oven and allow to cool slightly. 

While the cookie is cooling, make the caramel sauce. Remove the pits from dates and add to a blender or into the vessel that came with your immersion blender. Add the water the dates have been soaking in as well as 2 tbs. chia seeds. Blend until completely smooth. Add espresso and blend until incorporated.

Stir the pecans into the date caramel and pour over the cookie base. 

Place the espresso pecan pumpkin pie back into the oven for 15 minutes, to allow the caramel to set. 

Remove from the oven and allow to cool completely in the fridge, at least 2 hours. 

Cut and serve with your favorite whipped topping and raspberries.