Dark Pumpkin Pie– Dark brown sugar and maple extract help to boost the flavors in this 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!!
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.
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.
- Pie Crust that's been baked
- 2 cups Pumpkin Puree (1-15oz) can
- 2 eggs
- 1 cup whole milk
- 1/4 cup half & half
- 1/2 teaspoon maple extract
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 TBSP corn starch
- 1/4 teaspoon ginger
- 1/8 to 1/4 teaspoon pumpkin pie spice( this depends how much "spice" flavor you like)
- 1/2 cup dark brown sugar
- 1/2 cup sugar
- In a small mixing bowl combine the spices, corn starch, sugars and salt.
- Whisk all together and break any sugar clumps.
- In a large mixing bowl beat the eggs using a hand mixer on low speed.
- Add pumpkin and the the maple extract. Mix together.
- Add the dry ingredients and mix with a spoon until combined.
- Slowly pour the milk and half and half and stir the mixture all together, until combined.
- Pour 3/4 full into a pre baked pie shell.
- You may need to cover the edges of the pie crust with foil or a pie shield to keep from over browning.
- Bake at 425 for about 40 minutes.
- Start checking the pie around 25-30 minutes.
- 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.
- 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.
- 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.
