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Molasses Pumpkin Pie

Total Time

Prep: 10 min. + chilling Bake: 40 min. + cooling

Makes

8 servings

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 North Woods, a 40-year-old tradition. —Lois Fetting, Nelson, Wisconsin
Molasses Pumpkin Pie Recipe photo by Taste of Home

Ingredients

  • Dough for single-crust pie
  • 2 large 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) pumpkin
  • 3 tablespoons molasses
  • 3/4 cup evaporated milk
  • Whipped topping

Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edge. 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 edge 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 in the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers.

Nutrition Facts

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

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