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Molasses Pumpkin Pie Recipe

When our sons come home at Thanksgiving to hunt with their dad, I make this pie recipe from Grandma Fetting. We celebrate Thanksgiving in our cabin in the northwoods, a 40-year-old tradition.—Lois Fetting, Nelson, Wisconsin

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6-8 Servings
Prep: 10 min. + chilling Bake: 40 min. + cooling

Ingredients

Pastry for single-crust pie (9 inches)
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 can (15 ounces) solid-pack pumpkin
3 tablespoons molasses
3/4 cup evaporated milk
Whipped topping

Directions

Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Set aside.
In a large bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses; gradually add milk. Pour into crust. Cover edges loosely with foil.
Bake at 425° for 10 minutes. Remove foil. Reduce heat 350°; bake 28-32 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 257 calories, 10 g fat (5 g saturated fat), 66 mg cholesterol, 291 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.

Molasses Pumpkin Pie published in Taste of Home October/November 2000, p48

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