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Molasses Pumpkin Pie

 Molasses Pumpkin Pie
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
6-8 ServingsPrep: 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.

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Molasses Pumpkin Pie (continued)

Nutritional 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.