Dark Pumpkin Pie Receita

Uncover a unique pumpkin pie recipe passed down through generations of a Texas German family! This dark brown, intensely flavorful pie skips the traditional cream and evaporated milk, resulting in a richer, deeper taste unlike any other. Discover the secret to its unique color and unforgettable flavor – a true culinary heirloom.

Preparo 15 min

Cozimento 70 min

Calorias 343 kcal

Proteína 11g

Avaliação Seja o primeiro

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Dark Pumpkin Pie

2 large eggs
Pumpkin Puree
1 cup granulated sugar
2 teaspoons ground cinnamon
Clove
2 cups whole milk
Unbaked Pie Shell

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Como fazer Dark Pumpkin Pie

Preheat oven to 350°F (175°C).
In a small bowl, whisk 2 large eggs until yolks and whites are fully combined.
In a large bowl, combine 1 (15 ounce) can pumpkin puree, 1 cup granulated sugar, 2 teaspoons ground cinnamon, and 1 teaspoon ground cloves. Mix well.
In a saucepan, gently heat 2 cups whole milk until steaming (do not boil).
Slowly whisk the hot milk into the pumpkin mixture. Then, gradually whisk in the beaten eggs, ensuring a smooth consistency.
Pour the filling into a 9-inch unbaked pie crust.
Bake for 40-50 minutes, or until a knife inserted near the center comes out clean. Start checking for doneness around the 35-minute mark. The pie is done when the center is just set but still slightly jiggly.
Let the pie cool completely on a wire rack before serving. Enjoy!