Pumpkin Pie III Recipe - Allrecipes.com
Pumpkin Pie III Recipe

Pumpkin Pie III

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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Directions

  1. Mix together pumpkin, brown sugar, salt, cinnamon, ginger, and molasses. Blend in eggs and evaporated milk. Pour filling into pie shell.
  2. Bake at 425 degrees F (220 degrees C) for 40 minutes, or until set.
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Reviews More Reviews

Most Helpful Positive Review
Jul 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!!!!!

 
Most Helpful Critical Review
Dec 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.

 
May 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.

 
Nov 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.

 
Nov 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!

 
Dec 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.

 
Mar 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.

 
Nov 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.

 

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Nutrition

  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 49.2 g
  • 16%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 460 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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