Molasses Pumpkin Pie Recipe

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Molasses Pumpkin Pie Recipe

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Publisher Photo
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
Recommended: Top 10 Pecan Pies
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 40 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
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.
Originally published as Molasses Pumpkin Pie in Taste of Home October/November 2000, p48

Nutritional Facts

1 piece: 257 calories, 10g fat (5g saturated fat), 66mg cholesterol, 291mg sodium, 37g carbohydrate (22g sugars, 2g fiber), 5g protein.

  • 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
  1. Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Set aside.
  2. 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.
  3. 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.
Originally published as Molasses Pumpkin Pie in Taste of Home October/November 2000, p48

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Reviews forMolasses Pumpkin Pie

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MY REVIEW
nktank User ID: 6994369 45352
Reviewed Nov. 26, 2012

"This pie was great. The first piece was a little strong but the next day I tried it and loved it."

MY REVIEW
JudithRN3 User ID: 1949591 28412
Reviewed Nov. 25, 2011

"this pie is delic.

the taste is reminiscent of the woods, yet NOT overpowering-really has good flavoring. My daughter hasa potassium problem so I always have to use Grandma's Molasses in everything- this recipe came in handy for Thanksgiving and for everyda use. Good texture--good taste."

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