Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Molasses Kissed Pumpkin Pie



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.
If you prefer to make your own pastry...
I've included a link to my favourite pastry which I mix up and then freeze the discs I don't need.
This pumpkin pie filling is delicious, has a smooth texture, slices beautifully and leftovers keep well in refrigerator. 

  • 1 9 inch deep dish pie shell
  • 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. 


Golden Mashed Potatoes

I got a variation of this recipe for make-ahead mashed potatoes from my friend Jean some years ago and have made it many times over the years. It's nice to have the potatoes mashed ahead of time and ready for the table piping hot at dinner time.



Ingredients:
  • 10 Yukon Gold potatoes, peeled and cubed
  • 2 tablespoons butter
  • 1/2 cup sour cream
  • 1/2 cup herbed cream cheese (we like herb and garlic)
  • 1/4 cup milk
  • salt and pepper to taste
  • crumbled bacon bits and chopped green onions for topping
Method:
  1. Cook potatoes in a large saucepan of boiling salted water until tender. Drain.
  2. Mash potatoes...adding cream cheese, sour cream, butter, milk, chives and salt & pepper.
  3. Mash until creamy.
  4. Spoon into lightly greased casserole...and allow to cool for 30 minutes.
  5. Cover with plastic wrap and refrigerate for up to two days...discard plastic wrap before baking.
  6. Bake at 350°F for one hour or until heated through.
  7. Sprinkle with bacon bits and green onions.

    Optional topping ~ Sprinkle with 1/2 cup grated cheese before baking and omit bacon bits.