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Dark Pumpkin Pie

Dark Pumpkin Pie– Dark brown sugar and maple extract help to boost the flavors in this dark pumpkin pie.

dark pumpkin pie

 

The other day I wanted to make a pumpkin pie, but I wanted to change it a bit from the classic pumpkin pie that is so delicious. I like playing with my food. Sorry, mom!

Before I go any further talking about this dark brown pumpkin pie I must tell you about one of my favorite books as a kid. It’s called Big Pumpkin. I can’t make a pumpkin pie without quoting that book. 🙂 I know Halloween is over but I think it is such a fun book.

Back to pie….

This dark pumpkin pie does not taste like the pumpkin pie you are probably use to eating. It’s got a different flavor to it and it is delicious!!

pumpkin pie

For this pie I used this pie plate, this pie crust recipe and I had plenty to use for the pie crust in this recipe and enough scraps to make these cute decorative pieces using mini cookie cutters.

 I used some dark brown sugar in this recipe and maple extract. I was going to use Maple Syrup but I know it can be costly and since I was only using 1/2 teaspoon I decided to use the maple extract which can be found in the baking aisle. 

homemade-pumpkin-pie

This dark pumpkin pie would be a fun change on the dessert table at Thanksgiving. Although, I am a traditionalist so I HAVE to have the classics as well. I also have a delicious recipe for Mini Apple Pies that would really “WOW” your friends and family.

Dark Pumpkin Pie
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Ingredients
  1. Pie Crust that's been baked
  2. 2 cups Pumpkin Puree (1-15oz) can
  3. 2 eggs
  4. 1 cup whole milk
  5. 1/4 cup half & half
  6. 1/2 teaspoon maple extract
  7. 1 1/2 teaspoon cinnamon
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon nutmeg
  10. 1 TBSP corn starch
  11. 1/4 teaspoon ginger
  12. 1/8 to 1/4 teaspoon pumpkin pie spice( this depends how much "spice" flavor you like)
  13. 1/2 cup dark brown sugar
  14. 1/2 cup sugar
Instructions
  1. In a small mixing bowl combine the spices, corn starch, sugars and salt.
  2. Whisk all together and break any sugar clumps.
  3. In a large mixing bowl beat the eggs using a hand mixer on low speed.
  4. Add pumpkin and the the maple extract. Mix together.
  5. Add the dry ingredients and mix with a spoon until combined.
  6. Slowly pour the milk and half and half and stir the mixture all together, until combined.
  7. Pour 3/4 full into a pre baked pie shell.
  8. You may need to cover the edges of the pie crust with foil or a pie shield to keep from over browning.
  9. Bake at 425 for about 40 minutes.
  10. Start checking the pie around 25-30 minutes.
  11. The center should be slightly wobbly and that's okay. Insert a knife in the center and it should come out clean and not wet looking when it is done.
Notes
  1. Don't overfill your pie or it will make a huge mess. Depending on the size of the pie plate you may have some left over.
  2. The size of the pie plate will also play a role in how long you bake the pie which is why I suggest checking it around the 25-30 min mark. I baked mine for about 40 minutes.
Pics and Pastries http://www.picsandpastries.com/

Thanksgiving Desserts

 

 

 

 

Born and raised in Southern Illinois. My journey has brought me to Louisville, Ky where I live with my architect husband, Jason and our little dog, Fonzie. We enjoy exploring our city and eating good food. I am happy to be able to share great recipes with you and snap some photos along the way. I sincerely hope you enjoy exploring my blog as much as I have enjoyed creating it!

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Comments

  1. Oh I’ve never heard of Dark Pumpkin Pie but this sounds incredible!!

  2. OH MAN look how fresh that pumpkin pie looks – can I come over and polish it off for you? Ha! You think I’m joking!

  3. I absolutely love pumpkin pie and cannot wait to make this one. Love your little pastry leaf cut outs too 🙂

  4. What a beautiful pie! Pumpkin pie is a favourite around here and we enjoy all the throughout the holiday season.

  5. Donna Smith says:

    Oh this sounds like Bob Andy pie my grandmother used to make. I am going to give this a try!!

    • I hope you like it, Donna! If you’ve already written it down or printed it I wanted to let you know that I had an error in the recipe when you would’ve seen it. It should be 1/4 cup of half and half not a 1/2 cup.

  6. I’m so hungry right now….and i totally want to eat THIS! It looks seriously good. I’m pinning for thanksgiving, thanks!

  7. My daughter absolutely loves pumpkin pie…we’ll be trying this!

  8. My 9 year old adores pumpkin pie and yours looks simply gorgeous! And I am so pleased you gave a shout out to Big Pumpkin. It’s a classic Halloween picture book!

  9. This looks delicious! I can’t wait for Halloween so I can fill up on pumpkin pie 🙂

  10. This pie looks amazing! It’s just so beautiful!

  11. That looks so yummy! I bet my mom would love this recipe, she loves pumpkin pie all year round!

  12. Would you believe that I did not have pumpkin pie this year? This looks delicious!

  13. Mmm. This looks amazing, and your pictures look so nice!!

  14. i was already craving sweets! so now im making banana peanutbutter bread. next eeek, your recipie!

  15. This sounds awesome! I LOVE MAPLE! I have my fav pumpkin pie recipe, but this is just different and intriguing enough that I might need to give it a go!

  16. I love love love pumpkin pie and this recipe looks delish!

  17. Sounds DELISH! Just pinned!

  18. Never heard of this but I tried your mini apple pies the other day and I trust you completely now so I’ll try this one sometime soon.

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