Name: Molasses Pumpkin Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 5-6 serving(s)
Ingredients: 2 cups pumpkin puree; 2 cups milk; 3 eggs, beaten; 1/2 cup brown sugar; 1/2 cup molasses; 1 1/2 teaspoons cinnamon; 1/2 teaspoon ginger; 1/2 teaspoon salt; 1 9 inch pie shell; whipped cream

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Recipe by PalatablePastime

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Ready In:: 1hr
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ingredients

2 cups pumpkin puree
2 cups milk
3 eggs, beaten
¹⁄₂ cup brown sugar
¹⁄₂ cup molasses
1 ¹⁄₂ teaspoons cinnamon
¹⁄₂ teaspoon ginger
¹⁄₂ teaspoon salt
1 9 inch pie shell
whipped cream

directions

Preheat oven to 450 degrees F.
Mix together pumpkin, milk, and eggs.
Stir in sugar, spices and salt, beating until blended.
Pour into pie shell.
Bake in preheated oven 50-55 minutes, or until knife inserted comes out clean.
Watch the crust, if it starts to get too dark, wrap foil around the edges to prevent burning.
Cool completely.
Garnish with whipped cream just before serving.

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review by Katie5354

1/23/2004

I lightened this recipe up by using 1 egg and 2 egg whites, brown sugar twin, skim milk, & made it crustless; still quite delicious, with a rich, earthy flavor. The molasses adds something to it that I've been missing in my other lite, crustless recipes, and adds all that nutrition. This is a keeper!

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review by annlouise

1/6/2004

This is a super-delicious pie, at least it was with the cooked sugarloaf squash I subbed for the pumpkin. I was using 8" graham cracker pie crust, and found I needed 2 crusts, so this made 2 full 8" pies for me. I baked according to the recipe, but the bottom of my crust got SO burnt; it was completely black. That's never happened when I've cooked pumpkin pie in this type of crust, so I think next time I'll follow Trish's directions. Yet, even with a very burnt crust, this pie was still delicious--even w/o anything on top. Thanks!

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review by woodland hues

10/17/2003

Good pie! The molasses adds a deeper colour and rich, bold taste. I baked my pie at 425F for 15 min and at 350F for another 50-55 min. The crust edges didn't get too dark. It's also not heavily sweet. I'd make this recipe again, so thanks for posting!

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creation by PalatablePastime

10/25/2002