Molasses Pumpkin Pie Recipe

Homemade pumpkin pie and ingredients
Homemade pumpkin pie and ingredients. Getty Images/Jennifer Boggs/Blend Images
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: 1 9-inch Molasses Pumpkin Pie
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Molasses is the enhancing sweetener used in this pumpkin pie recipe. It lends a rich, old-fashioned flavor to the spiced pumpkin filling.

So what is molasses? Molasses is the byproduct made during the extraction of sugars from sugarcane and sugar beets. It can vary in color, sweetness, and nutritional content. Molasses was a classic sweetener in Colonial days when all the sugar was going to make rum to buy slaves. It is still used today as a sweetener in baked goods like gingerbread, Boston brown bread, shoofly pie and baked beans. 

If you want to lend a real old-fashioned flavor to this pie, use this Lard-Butter-Vinegar Pie Crust Recipe. The recipe makes enough for two (9-inch) crusts, so either make the whole recipe and use one crust now and freeze the other for future use, or cut the recipe proportions in half.

What You'll Need

  • 3/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup unsulphured molasses
  • 2 cups mashed, cooked pumpkin, canned or homemade
  • 3 large room-temperature eggs
  • 1 cup undiluted evaporated milk or light cream
  • 1 (9-inch) unbaked single-crust pie shell, purchased or homemade

How to Make It

  1. Heat oven to 400 degrees F.
  2. Mix together 3/4 cup sugar, 1 tablespoon all-purpose flour, 1/2 teaspoon salt, 1 teaspoon ginger, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves.
  3. Add 1/4 cup unsulphured molasses, 2 cups mashed, cooked pumpkin, and 3 large eggs. Mix well. Stir in 1 cup undiluted evaporated milk or cream.
  4. Pour mixture into a 9-inch unbaked pie shell. Place on a sheet pan to catch any drips.
  1. Bake 40 minutes or until a knife inserted in the center comes out clean.
  2. Cool pie before serving.

Recipe Source: "The Spice Cookbook" by Avanelle Day and Lillie Stuckey (David White Company). Reprinted with permission.

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