Pumpkin with molasses....giving it a full bodied taste, and darker color.

Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together pumpkin, brown sugar, salt, cinnamon, ginger, and molasses. Blend in eggs and evaporated milk. Pour filling into pie shell.

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  • Bake at 425 degrees F (220 degrees C) for 40 minutes, or until set.

Nutrition Facts

322 calories; protein 6.5g 13% DV; carbohydrates 49.2g 16% DV; fat 11.9g 18% DV; cholesterol 78.9mg 26% DV; sodium 459.9mg 18% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/13/2007
Fantastic it is the best pumpkin I have ever had. I now amd the one that bakes it for thanksgiving. It is SOOOO GOOOD!!!!! Read More
(17)

Most helpful critical review

Rating: 3 stars
12/22/2007
I made this pie at the same time I tried another recipe so that I could compare the two. The molasses made this pie too intense. I like the creamier pumpkin pie recipes. Read More
(40)
38 Ratings
  • 5 star values: 23
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
12/21/2007
I made this pie at the same time I tried another recipe so that I could compare the two. The molasses made this pie too intense. I like the creamier pumpkin pie recipes. Read More
(40)
Rating: 5 stars
07/13/2007
Fantastic it is the best pumpkin I have ever had. I now amd the one that bakes it for thanksgiving. It is SOOOO GOOOD!!!!! Read More
(17)
Rating: 4 stars
05/12/2008
I haven't met a pumpkin pie I didn't like yet. This one was good but I can't say it stands out from other pumpkin pies I've had. Read More
(14)
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Rating: 5 stars
11/19/2010
Finally I have been waiting for someone to post a pumpkin pie recipe with molasses! You will not believe the the taste. This takes you from a squash pie to a real pumpkin pie. Our family has been using molasses in pumpkin pie for 3 generations now & I am always telling people to add it to their pie. Thank you. Read More
(11)
Rating: 5 stars
11/30/2010
My BF said "This is probably the best pumpkin pie I've ever eaten!" Thanks! I did make a couple of minor changes: I used ginger snaps for the crust added 1 TB pumpkin pie spice instead of the cinnamon and ginger and used fat free evaporated milk. It was awesome! It was so good we ate it up in 3 days (just the 2 of us) and he begged me to make another one. It was so simple to make I didn't mind and for the second batch I substituded 1/2 of the sugar for no-calorie sugar (like splenda for baking) and didn't notice any difference! This will be my go-to pumpkin pie for sure! Read More
(10)
Rating: 5 stars
12/01/2010
This is the best pumpkin pie I ever made! Thank you Marcia! The only thing I add was about 1/2 tsp. ground clove because I like it but I'm certain it would be great without it too. The molasses was the big difference. It's hard to imagine that amount would make that much difference to the taste but it added a wonderful rich flavor that enhanced the pumpkin flavor so well. Thanks for posting....I will not use any other recipe ever. Read More
(7)
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Rating: 5 stars
03/19/2008
I love molasses! growing up I always thought that my grandma betty made the best pumpkin pie. I now realize that the only reason I liked it so much was because it was homemade and tasted better than the pies that you get from the store. Read More
(6)
Rating: 5 stars
11/29/2010
I was worried at first because it came out of the oven really jiggly but the knife came out clean and the crust was beginning to singe. After sitting on the counter a bit and then being transferred to the fridge to cool and finish setting it thickened to satisfaction. I haven't tried it yet (waiting for a potluck tomorrow morning) but judging from everyone else' reactions this should be good. Just a note though I've been using the puree from my halloween pumpkins (un-carved they just chilled outside) and the 15 ounce can of premade can be substituted for slightly less than 2 cups of homemade puree. This will just about top out a 9" deep dish pie plate. Read More
(6)
Rating: 5 stars
10/29/2005
This is the best pumpkin pie ever! Very easy too! Read More
(5)