Dark Pumpkin Pie Recipes

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Pumpkin Pie image

For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple. And speaking of simple, this easy pumpkin pie recipe offers a foolproof way to handle the dough for the crust. Put away the rolling pin - this easy pat-in crust makes prep a breeze!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 8

Number Of Ingredients 14

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3/4 cup whipping cream
2 tablespoons sugar


  • Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
  • In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
  • To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
  • Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
  • In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.

Nutrition Facts : Calories 185, Carbohydrate 37 g, Cholesterol 5 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg


Brandied Pumpkin Pie image

Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut squash turns soft and velvety if you roast it, and a quick whirl in the food processor or a blender quickly reduces to it to a luscious purée. Here we've kept the seasonings on the light side to best showcase the character of the squash. But feel free to amp up the cinnamon and ginger if you like a spicier slice. The brandy is optional, and if you'd rather not use it, you can leave it out (or substitute another spirit; bourbon is excellent). If you bake the pie a day ahead, keep it covered at room temperature until serving time - the refrigerator wreaks havoc on the crust. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Provided by Melissa Clark

Categories     pies and tarts, times classics, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour (150 grams)
1/4 teaspoon fine sea salt
10 tablespoons (141 grams) unsalted butter (1 1/4 sticks), preferably a high-fat, European style, chilled and cubed
2 to 4 tablespoons ice water, as needed
1 3/4 cups squash or pumpkin purée (see note)
3 large eggs
1 cup heavy cream
3/4 cup dark brown sugar (160 grams)
2 tablespoons brandy
2 teaspoons ground ginger (4 grams)
1 1/2 teaspoons ground cinnamon (3 grams)
1/2 teaspoon kosher salt (3 grams)
1/4 teaspoon grated nutmeg
Pinch ground clove


  • Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  • On a lightly floured surface, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes.
  • While the dough chills, heat oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.
  • Lower oven temperature to 325 degrees. In a large bowl, whisk together the pumpkin purée, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and clove. Pour mixture into the cooled pie shell. Transfer pie to a large baking sheet. Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes. Cool completely before serving.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 267 milligrams, Sugar 22 grams, TransFat 1 gram


Perfect Pumpkin Pie image

The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h10m

Yield 8

Number Of Ingredients 8

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust


  • Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  • Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g


Spiced Pumpkin Pie image

What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices. -Pat Marken, Hansville, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

3 large eggs
1 cup whole milk
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
1 unbaked pastry shell (9 inches)
Whipped topping and additional cinnamon


  • Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.

Nutrition Facts :


Dark Pumpkin Pie image

This recipe is from my maternal grandmother, and is the only pumpkin pie we eat in our family. It is a dark brown because it isn't made with evaporated milk or cream. I have never seen another pumpkin pie like this, but don't know its history. My grandmother grew up in a small town of German immigrants in Texas.

Provided by mianbao

Categories     Pie

Time 1h10m

Yield 1 9inch pie, 6-8 serving(s)

Number Of Ingredients 7

2 large eggs
2 cups pumpkin puree (not pumpkin pie filling)
1 cup sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon clove
1 cup scalded milk
1 unbaked pie shell (lower crust only)


  • Break eggs into a small bowl and mix, so that the yolks and whites are well combined.
  • Mix together the pumpkin, sugar, cinnamon and cloves in a separate, larger bowl.
  • Scald milk (that is, heat until very hot, but not boiling), and stir the hot milk, and then the eggs, into the pumpkin mixture.
  • Pour into a pie pan lined with the unbaked pie shell.
  • Bake for 40 to 50 minutes at 350°F, until a table knife inserted at a point between the center and the edge of the pie, comes out clean.
  • Please begin checking slightly before the 40 minute point.
  • Note: Although this recipe calls for 2 cups pumpkin, we have always made it with a 16 oz can of pumpkin puree, which actually is a little more; the cans I have seen lately contain 15 oz, and I don't know how this will affect the pie.


Spirited Pumpkin Pie image

Categories     Milk/Cream     Rum     Dairy     Fruit     Ginger     Dessert     Bake     Thanksgiving     Halloween     Spice     Pumpkin     Fall     Cinnamon     Clove     Potluck     Bon Appétit

Yield Serves 10

Number Of Ingredients 22

1 1/2 cups all purpose flour
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
3 to 4 tablespoons ice water
1 16-ounce can solid pack pumpkin
1/2 cup (packed) dark brown sugar
1/4 cup sugar
1 tablespoon all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 large eggs
1 cup whipping cream
1/4 cup whole milk
1/4 cup dark rum
1 1/2 teaspoons vanilla extract


  • For crust:
  • Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.)
  • Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.
  • Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375°F.
  • Meanwhile, prepare filling:
  • Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.
  • Bake pie 20 minutes. Reduce oven temperature to 325°F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

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2015-11-24  · Make the Pumpkin Pie Filling: In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, …
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Total Time 2 hrs 15 mins
Category Desserts
Calories 335 per serving
  • Make the Crust: Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until you have coarse crumbs with lots of pea and chickpea-size clumps of butter and shortening within. Add half of the water and pulse a few times to incorporate. Add the remaining water and pulse until the mixture is just evenly moistened and very crumbly. It will not come together into a mass -- that's okay. Dump the crumbly dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch disc -- don't worry if the edges crack -- and wrap it in plastic. Refrigerate for at least 45 minutes to rest.
  • Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10-15 minutes so that it's malleable enough to roll). Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly work the dough into a smooth disc -- don't over-work it or warm it up too much, just smooth the edges as best as you can so it's easier to roll. Roll the dough, adding more flour as necessary under and on top of the dough so it doesn't stick, into a 13-inch circle. Carefully drape the dough over the rolling pin and transfer it to a 9-inch deep dish pie pan (it should be at least 1-1/2 inches deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up. Trim the edges to 1/2-inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thi
  • Preheat the oven to 375°F. Remove the pie crust from the refrigerator and place on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it about halfway full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise. This will protect the edges from getting too dark. Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.
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  • In a large mixing bowl, mix the heavy cream, sour cream, pumpkin puree (see How To Make Pumpkin Puree), honey, salt, cinnamon, ginger, nutmeg, and allspice. Crack the eggs and separate yolks from whites.
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  • Preheat oven to 425°F (220°C). Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling. Set aside.
  • Whisk eggs and all of the sugars together until smooth. Add pumpkin puree, cream (or evaporated milk), vanilla, cinnamon, ginger, cloves, nutmeg and salt. Mix to combine well.
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2021-11-17  · When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees. In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine.
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2012-07-20  · Home > Recipes > Pies > Dark, Spicy Pumpkin Pie. Printer-friendly version. DARK, SPICY PUMPKIN PIE : 2 (16 oz.) cans pumpkin 4 eggs, beaten 2 c. dark brown sugar 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. cloves 2 (13 oz.) cans Pet milk 1 tsp. salt 1 tsp. nutmeg. Combine all ingredients; beat well. Pour into 2 (9") unbaked pie shells. Bake at 350 degrees …
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Top Asked Questions

What is the recipe for a pumpkin pie?
In a large bowl, whisk together the pumpkin purée, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and clove. Pour mixture into the cooled pie shell.
What kind of sugar do you use to make pumpkin pie?
You need ¼ cup tightly packed organic light OR dark brown sugar to make my easy vegan pumpkin pie recipe. Brown sugar is granulated white sugar with a touch of molasses to give it its signature color and flavor. Because brown sugar contains molasses, it adds more moisture baked goods than granulated sugar otherwise would.
Does pumpkin pie have ice cream in it?
Recipe of the Day This pumpkin pie recipe uses melted ice cream instead of evaporated milk. Pumpkin puree is blended with white and brown sugars, milk, cream, and pinches of cinnamon, nutmeg, ginger, and cloves. This rich pumpkin pie includes sweetened condensed milk and egg yolks in the filling for the perfect custard texture.
How do you make a cute pumpkin dessert?
Desserts that are "cute" are often...actually so difficult to make. That said, this isn't one of 'em. To make these absolutely adorable, bite-sized pumpkin pies, all you have to do is cut pie crust with a cookie cutter and quickly press it into a muffin tin.

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