Dark and Spicy Pumpkin Pie

The proximity of pumpkins and Thanksgiving triggers my annual plea for adding a darker, spicier version of pumpkin pie to the dessert collection. It's amazing how the addition of amber maple syrup and freshly ground black pepper takes the traditional pie to new heights. One slice will convince all but the diehards to leave the anemic version behind.

• 1 unbaked pie shell
• 2 eggs
• 1 cup dark brown sugar, packed
• 1/2 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1/2 tablespoon ground cinnamon
• 1/4 tablespoon nutmeg (freshly grated if possible)
• 1/2 to 1 teaspoon of freshly ground black pepper
• 1/4 cup maple syrup (amber or Grade B if available)
• 1 1/2 cups pumpkin
• 1 cup evaporated milk

Preheat the oven to 450 degrees. Lightly beat the eggs. Combine the eggs with all other ingredients except the pie shell. Pour the filling into the unbaked pie shell. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 350 degrees and bake the pie an additional 30 to 35 minutes, or until a knife inserted midway between the center and the edge of the pie comes out clean.

Remove from the oven and cool completely. Serve with whipped cream if desired.

TIP: Put the empty pie shell on the oven rack before pouring the filling in it. Much easier than trying to carry the filled pie to the oven.