Spiced Pumpkin Pie With Molasses Recipe

Pumpkin Pie With Molasses

The Spruce Eats / Diana Rattray

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
385 Calories
15g Fat
56g Carbs
8g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 385
% Daily Value*
Total Fat 15g 20%
Saturated Fat 6g 28%
Cholesterol 79mg 26%
Sodium 383mg 17%
Total Carbohydrate 56g 20%
Dietary Fiber 3g 11%
Total Sugars 32g
Protein 8g
Vitamin C 3mg 13%
Calcium 149mg 11%
Iron 3mg 15%
Potassium 373mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. This recipe is a nice twist to a much loved holiday treat, as this spiced pumpkin pie is sweet, full of fall spices, and oh so tasty.

The pie pictured was baked in a frozen gluten-free pie shell. You can use a frozen pie shell, refrigerated pie pastry, or homemade pastry, whatever you prefer. If you take a little extra time to partially bake the pie shell, you'll have a firmer and drier bottom crust.

Slice the pie and put a dollop (or two) of whipped cream on top, and then sprinkle a cinnamon sugar mixture for a finishing touch.


  • 1 1/2 cups cooked pumpkin or squash puree, or 1 (15-ounce) can pumpkin

  • 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 (9-inch) unbaked pie shell

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 425 F/220 C/Gas 7.

  2. 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.

  3. Combine the canned pumpkin, brown sugar, salt, cinnamon, ginger, and molasses; beat to blend. Blend in the beaten eggs and the milk until the mixture is smooth and well blended.

  4. Pour the mixture into the prepared pie shell. Bake 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.

  5. Top each serving of the pie with whipped cream and a sprinkling of cinnamon-sugar. 


To ensure your pie won't have a soggy bottom, partially bake the crust. We tend to do that for any custard-type pie we make, such as pumpkin pie, sweet potato pie, or chess pie.

How to Store

  • If there is any leftover pumpkin pie wrap it tightly with plastic wrap or aluminum foil and store in the refrigerator for up to three days. 
  • Freeze leftover pumpkin pie for later. Slice it up in individual slices and wrap them in plastic wrap and then aluminum foil and keep in the freezer for up to one month. Or make an extra pie and freeze it. Simply wrap the pie the same as the slices. Thaw in the refrigerator overnight and eat straight from the fridge or pull it out and let it come to room temperature.  

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