Pumpkin Pie

ruth1978's Note:

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!

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 1 Pie

• 1 unbaked 10-inch pie shell
• 1 tablespoon butter , melted
• 2 cups pumpkin , cooked
• ¾ cup dark brown sugar
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon clove
• ¼ teaspoon allspice
• 2 ounces dark molasses
• 1 cup milk , scalded
• 1 (5 ounce) can sweetened condensed milk
• 3 eggs , beaten

Directions:

1. Brush pie shell with melted butter then refrigerate.
2. Cook the pumpkin, brown sugar, salt, spices, and molasses in saucepan over moderate heat until thick, about 5 to 7 minutes.
3. Stir in the two kinds of milk and the eggs, and cook over low heat for another 5 minutes.
4. Pour into a pie shell, and bake for 15 minutes at 425 degrees F, and then at 350 degrees F, for 45 minutes.

Reviews

[slimbrewer]

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.

[boerbabe]

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.