Spiced Pumpkin Pie With Molasses
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Molasses and a variety of spices flavor this delicious pumpkin pie. The molasses gives the pie filling a darker color and flavors it nicely. Use sorghum molasses if you have it.
The pie pictured was baked in a frozen gluten-free pie shell. Use a frozen pie shell, refrigerated pie pastry, or homemade pastry.
If you take a little extra time to partially bake the pie shell, you'll have a firmer and drier bottom crust.
Ingredients
- 1 1/2 cups cooked pumpkin or squash puree or canned (one 15-ounce can)
- 1 cup light brown sugar (firmly packed)
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 tablespoons molasses
- 3 large eggs (slightly beaten)
- 1 cup evaporated milk or ​half-and-half
- 1 unbaked pie shell, 9-inch
Steps to Make It
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Preheat the oven to 425 F/220 C/Gas 7.
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Prepare the pastry for your pie and fit it into the pie plate. Keep the pastry chilled in the refrigerator if you won't be filling it immediately.
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Combine the canned pumpkin, brown sugar, salt, spices, and molasses; beat to blend. Blend in the beaten eggs and the milk until the mixture is smooth and well blended.
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Pour mixture into the prepared pie shell. Bake for in the preheated oven for 15 minutes. Reduce temperature to 350 F/180 C/Gas 4​ and bake for 35 to 45 minutes longer, or until the center of the pie is set. A knife inserted in the center of the custard should come out clean.
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Top each serving of the pie with whipped cream and a sprinkling of cinnamon-sugar.