Prep 30 mins
Cook 1 hr
I found this recipe with the help of my husband, who is in no way on a diet, and if you are on a diet you might be upset with this recipe. It takes a while but it is worth it! I have been using this recipe for over 3 years and I hope to pass it on to my kids. I make 2-3 pies for each month in October, November and December. Goes great with cool whip!
- 1 unbaked 10-inch pie shell
- 1 tablespoon butter, melted
- 2 cups pumpkin, cooked
- 3⁄4 cup dark brown sugar
- 1⁄2 teaspoon salt
- 2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon allspice
- 2 ounces dark molasses
- 1 cup milk, scalded
- 1 (5 ounce) can sweetened condensed milk
- 3 eggs, beaten
- Brush pie shell with melted butter then refrigerate.
- Cook the pumpkin, brown sugar, salt, spices, and molasses in saucepan over moderate heat until thick, about 5 to 7 minutes.
- Stir in the two kinds of milk and the eggs, and cook over low heat for another 5 minutes.
- Pour into a pie shell, and bake for 15 minutes at 425 degrees F, and then at 350 degrees F, for 45 minutes.
Worth the extra effort. This pie is the best pumpkin pie I have had. Took it to a holiday party with several professional chefs and other foodie types and it received lots of praise.
First let me say I have always hated pumpkin pie and I only baked these two because I opened my mouth and somehow was drafted into it... that said, I actually like this one save for two very small things. I doubled the recipe, so that may have something to do with it, but it was a little heavy on molasses flavor and was just a bit too moist even after cooking it a bit longer then specified. Maybe next time I'll cut the molasses in half and use a little less milk. Otherwise very good and super easy although a bit time consuming with cooking the pumpkins and all.