6tablespoons instant espresso (or 1/2 cup Pero coffee substitute)(For lighter espresso flavor use 4 tablespoons instant espresso or 1/3 cup Pero coffee substitute)
1-1/4cupcanned pumpkin
3/4cupmilk
1cupheavy whipping cream (this is whipped separately to add to filling)
1/2 cup powdered sugar (for whipped cream in filling)
1teaspoonvanilla extract
Gingersnap Crumb Crust
1-1/2cupsgingersnap cookie crumbs
4tablespoonsbutter, melted
Instructions
Gingersnap Crust
Preheat oven to 350 F.
In a medium sized bowl, use a fork and mix the cookie crumbs and the melted butter thoroughly.
Press into a 9-inch pie plate and bake for 6 minutes.
Remove from oven and cool completely before adding filling.
Pumpkin Spice Latte Cream Filling
In medium sized saucepan, combine pudding mix, pumpkin, milk, pumpkin pie spice and instant espresso.
Cook and stir constantly with a whisk over medium heat until very thick and bubbly, about 8 to 10 minutes.
Remove from heat, pour into bowl and place plastic wrap directly on filling and refrigerate until fully cool (about 4 hours).
After the filling is completely cooled, whip the heavy cream in a mixer on high speed until very stiff peaks form. Fold in the whipped cream, chill for an additional 4 hours.
Garnish with whipped cream & extra dusting of pumpkin pie spice or gingersnap crumbs.
Notes
Gluten Free Crumb Crust Alternatives:Cheerios Oat Crunch Honey Oat flavor (Dark Gold Box, not white box) or Barbara's Puffins Cereal. If you are not sure you have the right Cheerios, read label, they do have a gluten free version that is fairly easy to find.You can also used regular Cheerios.Grind to fine mix in blender or food processor. (1-1/2 cups blended ground cereal, 1/4 cup brown or white sugar, 1/2 teaspoon ginger and dash of cinnamon, and 5 tablespoons melted butter). Press into pie plate. Bake 5-6 minutes at 350 F, and cool before using.