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Molasses Pumpkin Pie

Ready In:
1hr
Serves:
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ingredients

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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  1. Katie5354
    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!
    Reply
  2. annlouise
    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!
    Reply
  3. woodland hues
    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!
    Reply
  4. PalatablePastime
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