Deep Dish Pumpkin Pie


This recipe does not use sugar but calls for molasses instead.

1 pie


  • 1 (15 ounce) can pumpkin puree

  • 1 (12 fluid ounce) can evaporated milk

  • 2 tablespoons butter, softened

  • 3 eggs, beaten

  • 1 tablespoon vanilla extract

  • 2 tablespoons ground cinnamon

  • 1 teaspoon ground nutmeg

  • ¼ teaspoon ground allspice

  • 1 pinch salt

  • 1 ¼ cups molasses

  • ½ cup buttermilk baking mix

  • 1 (9 inch) deep dish pie crust


  1. Preheat oven to 425 degrees F (220 degrees C).

  2. In a mixing bowl, blend together the pumpkin, evaporated milk, butter, eggs and vanilla.

  3. In a separate bowl, whisk together the cinnamon, nutmeg, allspice, salt, molasses and baking mix. Add to the pumpkin mixture and mix thoroughly.

  4. Pour filling into unbaked pie crust and bake for 50 minutes or until knife inserted comes out clean.

Nutrition Facts (per serving)

435 Calories
16g Fat
66g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 435
% Daily Value *
Total Fat 16g 21%
Saturated Fat 7g 36%
Cholesterol 91mg 30%
Sodium 536mg 23%
Total Carbohydrate 66g 24%
Dietary Fiber 3g 10%
Total Sugars 37g
Protein 8g
Vitamin C 3mg 16%
Calcium 278mg 21%
Iron 5mg 25%
Potassium 1075mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.