Dark Pumpkin Pie
Indulge in the deep, rich flavors of Dark Pumpkin Pie, a decadent twist on the classic autumn dessert. This recipe combines velvety pumpkin purée with a touch of molasses and dark brown sugar for a bold, caramelized sweetness that’s perfectly balanced by warm spices like cinnamon, ginger, and nutmeg. A creamy blend of heavy cream and whole milk gives the filling a luscious texture, while a buttery, flaky pie crust holds everything together. Baked to perfection and chilled for a smooth finish, this pie is the ultimate treat for holiday gatherings or cozy nights in. Serve it with a dollop of whipped cream or a drizzle of caramel sauce for an unforgettable dessert that celebrates the best of fall flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Pumpkin purée (canned or fresh)
- 3/4 cup Dark brown sugar
- 2 tablespoons Molasses
- 3/4 cup Heavy cream
- 1/3 cup Whole milk
- 2 whole Large eggs
- 1 whole Large egg yolk
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1/2 teaspoon Salt
- 1 9-inch crust Prepared pie crust (homemade or store-bought)
Instructions
Preheat your oven to 425°F (220°C). Place your prepared 9-inch pie crust into a pie pan and crimp the edges as desired. Set aside.
In a medium mixing bowl, whisk together the pumpkin purée, dark brown sugar, and molasses until smooth and fully combined.
Add the heavy cream and whole milk to the mixture and whisk until smooth.
In a separate small bowl, lightly beat the eggs and egg yolk. Add the beaten eggs to the pumpkin mixture and whisk until fully incorporated.
Stir in the cinnamon, ginger, nutmeg, cloves, and salt. Mix until the spices are evenly distributed throughout the filling.
Pour the pumpkin mixture into the prepared pie crust, spreading it out evenly.
Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until the filling is set around the edges but still slightly wobbly in the center when shaken gently.
Remove the pie from the oven and let it cool completely on a wire rack. The filling will continue to set as it cools.
Once fully cooled, refrigerate the pie for at least 2 hours (or overnight) before serving to enhance the flavors and achieve the perfect texture.
Serve chilled with a dollop of whipped cream or a drizzle of caramel sauce, if desired.
Nutrition Facts
Calories |
3081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 387.9 g | 141% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 228.0 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 610 mg | 47% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2828 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
