Friday, October 14, 2016

Flash Back Friday ~ Molasses Kissed Pumpkin Pie

I first posted this Pumpkin Pie in 2013.  It's still our favourite and I think you will find it easy to put together for your family too! 

There is no need to buy pumpkin pies from a bakery when they are really so simple to make.
If you don't have time to make your own pastry, purchase a package with two frozen deep dish shells and use one of the shells to cut out little leaves with the thawed pastry for garnish.

  • 1 9 inch deep dish pie shell or make your own  (this can be done ahead of time)
  • 1 3/4 cups pure pumpkin puree (about 1 -  15 ounce /398 ml can)
  • 2 eggs
  • 1 1/4 cups sweetened condensed milk  (can sizes vary between US and Canada)
  • 1 tablespoon molasses
  • 1 teaspoon cinnamon*
  • 1/2 teaspoon ginger*
  • 1/4 teaspoon cloves*
  • dash nutmeg
  • 1/2 teaspoon salt
  1. Preheat oven to 425 F. Adjust oven rack to second lowest level. Line a 9 inch deep pie plate with pastry. Decorate edge with leaf cutouts or crimp with your fingers or 
  2. Whisk together the pumpkin with the remaining ingredients until smooth. If you have a blender, put all the filling ingredients in there and process until smooth.
  3. Pour carefully into the pastry crust.  To prevent the crust edges from becoming too dark, use kitchen shears to cut out the inside of an aluminum pie plate and cover the pie as shown in the photo.  
  4. Bake at 425 F. for 15 minutes and then reduce heat to 350 F and bake an additional 35 minutes.  Test by putting a sharp knife an inch from the edge. It should be clean.
  5. Cool on rack.  Only refrigerate the pie if it is not being served the same day it is baked.  Serve with sweetened whipped cream.  Refrigerate leftovers. 
*if the cinnamon, ginger and cloves are not spices you use often, purchase pumpkin pie spice and use 2 teaspoons. 


  1. I love that there is molasses in this pie♥ Looks so very nice too♥

  2. I need to add this to my collection of pumpkin pie recipes! It's so pretty with the leaves and I love the addition of molasses!

  3. Cutting the pie plate and inverting it is pure brilliance. I hate messing with tin foil pieces to make them fit and the special pie shields are expensive. I will definitely try that trick next time I make pie!

    1. Totally agree!!

    2. why didn't I ever think of that before?! Thanks for the recipe and great tip :)

  4. I have 2 molasseses, if that is a word, golden and dark, both made by the same company. Which do you suppose would be the one to use? It's only a tablespoon...maybe either would be OK.

    1. Athanasia, you are right! Either one would work but the darker one will give it more of a molasses flavour.

  5. I too love the tip for the inverted pie plate.

  6. You are so clever!! This sounds delicious and I plan to make it! Thank you!

  7. Hallo ihr lieben!Ich muss die rezepte nachmachen.Lecker!Bussi aus Germany.Luciene.