Pumpkin Molasses Pie
A great twist on the classic pumpkin pie. Molasses lends a nice old fashioned sweetness to the pie which gives a deliciously definitive homemade goodness taste!
- 1 unbaced 9-inch piecrust
- 2 eggs
- 3/4 cup sugar
- 2 tablespoons molasses
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 (15-ounce) can pumpkin puree
- 1 2/3 cups heavy cream, divided
- 1/2 cup milk
- 2 tablespoons powdered sugar
Preparation time 20mins
Cooking time 55mins
Preheat oven to 375°F.
Line piecrust with foil and fill with pie weights or dried beans. Bake 15 minutes. Remove foil and weights and bake another 3 to 5 minutes, until the pastry is just beginning to color. Remove from oven and place on wire rack to cool.
Beat eggs, sugar, molasses, cinnamon, ginger and nutmeg in a mixing bowl until blended. Turn to low speed and add pumpkin, cream and milk.
Pour mixture into piecrust and bake 35 minutes or until filling is set. (A knife inserted about 1-inch from the edge will come out clean.) Cover crust edges with foil or a piecrust shield if browning too quickly. Transfer to wire rack to cool.
Whip remaining 1 cup cream and powdered sugar until soft peaks form. Serve pie with whipped cream. Makes one 9-inch pie.