Dark Pumpkin Pie
Ingredients
- Pie Crust that's been baked
- 2 cups Pumpkin Puree 1-15oz can
- 2 eggs
- 1 cup whole milk
- ¼ cup half & half
- ½ teaspoon maple extract
- 1 ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 TBSP corn starch
- ¼ teaspoon ginger
- ⅛ to ¼ teaspoon pumpkin pie spice this depends how much "spice" flavor you like
- ½ cup dark brown sugar
- ½ cup sugar
Instructions
- 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 ¾ 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.
Notes
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.
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.