Pumpkin Pie With Orange and Molasses

Pumpkin Pie With Orange and Molasses
Pumpkin Pie With Orange and Molasses. Diana Rattray
  • 70 mins
  • Prep: 10 mins,
  • Cook: 60 mins
  • Yield: 8 SErvings

This pumpkin pie is flavored with spices, molasses, and orange juice. Use homemade pie pastry or use a refrigerated pastry sheet or frozen pie shell. 

A pumpkin or custard pie can end up with a soggy bottom. To prevent the soggy bottom, partially bake the pie shell before you fill it. I've included instructions below the recipe.

What You'll Need

  • Pastry for a 9-inch pie shell
  • 1 can (15 ounces) pumpkin puree, or about 1 3/4 cups of pureed cooked pumpkin
  • 1/2 teaspoon salt
  • 1 cup light brown sugar, packed
  • 2 tablespoons molasses
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup orange juice
  • 3 large eggs, beaten

How to Make It

Heat the oven to 425 F (220 C/Gas 7).

Line the pie plate with pastry.  Set aside or refrigerate if you are not filling it right away. For par-bake instructions, see the expert tips. 

In a large bowl beat together the pumpkin, salt, sugar, molasses, spices, and orange juice. Taste and add more spices, if desired. Beat in the beaten eggs until well blended.

Pour the pumpkin filling into the prepared crust.

Bake in the preheated oven for 15 minutes. Reduce heat to 350° F (180° C/Gas 4) and continue baking for about 45 minutes, or until a knife inserted in center comes out clean.

Serve at room temperature with sweetened whipped cream.

Cover and refrigerate leftovers.

How to Freeze Pumpkin Pie

Though pumpkin and custard pies don't freeze as well as other pies, you should get decent results if you follow the steps below.

To freeze the baked pie, cool completely. Cover the pie with plastic wrap, leaving no gaps, and then wrap it in foil.  Freeze the pie for up to 2 months.

To thaw a frozen pumpkin pie, remove and discard the wrapping. If the wrapping is sticking, refrigerate the pie until you can remove the wrapping. Cover the pie with fresh foil or put it in a pie carrier and refrigerate for about 4 to 6 hours, or until thawed.

Expert Tips

Partially Baked Pie Shell: For a frozen or store-bought pie crust, see the package instructions. For homemade, line the pie shell with a sheet of foil or parchment paper. (Don't prick the dough) Add pie weights, dry beans, or uncooked rice to about two-thirds full. Bake it in a preheated 425 F (220 C/Gas 7) oven for about 12 to 15 minutes, or just until it begins to color. Remove it to a rack and carefully remove the foil or paper and the pie weights. Let the pie shell cool. Fill and finish baking the pie.

You Might Also Like

Pumpkin Pie With Cheesecake Layer

Classic Pumpkin Pecan Pie

Impossible Pumpkin Pecan Pie

Pumpkin Pie With Pecan Streusel