Pumpkin Molasses Pie

Pumpkin Molasses Pie
Teresa Blackburn
  • Yield: 8 servings


1 unbaked 9-inch piecrust
2 eggs
3/4cup sugar
2tablespoons molasses
1 1/4teaspoons ground cinnamon
1teaspoon ground ginger
1/2teaspoon ground nutmeg
1 (15-ounce) can pumpkin puree
1 2/3cups heavy cream, divided
1/2cup milk
2tablespoons powdered sugar


  1. Preheat oven to 375F.
  2. 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.
  3. Beat eggs, sugar, molasses, cinnamon, ginger and nutmeg in a mixing bowl until blended. Turn to low speed and add pumpkin, M cup cream and milk.
  4. 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.
  5. Whip remaining 1 cup cream and powdered sugar until soft peaks form. Serve pie with whipped cream. Makes one 9-inch pie.

Nutritional Info *per serving

  • Calories 360
  • Fat 24g
  • Cholesterol 115mg
  • Sodium 120mg
  • Carbohydrate 40g
  • Fiber 2g
  • Protein 5g