Deep Dish Pumpkin Pie

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"This recipe does not use sugar but calls for molasses instead."
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servings 435 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 66g
  • 21%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 536 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  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.


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I put in the ingredients exactly and it looks like chocolate pie and tastes only of molasses. I would avoid this recipe unless you are feeding someone who loves molasses.

This recipe was a delicious variation of the traditional pumpkin pie. It's still delightfully traditional tasting, but the molasses gives it a darker taste that is not too sweet. It fluffed up n...

Only one person liked this. I love molasses, but the molasses is way too overpowering in this dessert!

Very tasty, sure to be a classic.

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