Recipe by Marcia Kammann
"Pumpkin with molasses....giving it a full bodied taste, and darker color."
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pastry for a 9 inch single crust pie
1 (15 ounce) can
packed brown sugar
Fantastic, it is the best pumpkin I have ever had. I now amd the one that bakes it for thanksgiving. It is SOOOO GOOOD!!!!!
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.
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.
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pie III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 107
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