molasses pumpkin pie

Name: Molasses Pumpkin Pie
Prep time: 15 min
Cook time: 55 min
Yield: 8
Cuisine: Southern
Ingredients: 2 cup(s) cooked pureed pumpkin; 2 cup(s) milk; 3 - eggs, beaten; 1/2 cup(s) brown sugar; 1/2 cup(s) molasses; 2 teaspoon(s) cinnamon; 1/2 teaspoon(s) ginger; 1/2 teaspoon(s) salt; 1 - unbaked 10" pie shell (or a very deep 9" crust)

22 Pinches 4 Photos

Susan Feliciano

Oak Ridge, TN

Updated on Jan 5, 2016

According to Bear Wallow Books' "Old Fashioned Pumpkin Recipes," the first pumpkin pie wasn't a pie at all. Instead, it was a whole pumpkin with the top sliced off, the seeds scooped out, then filled with milk, spices, and honey, and baked in hot ashes. This recipe is also from this book, and goes back a couple hundred years or more, to when sorghum molasses was made every fall and used regularly as a sweetener. It uses fresh pumpkin, cooked and pureed; so if canned pumpkin is used a different consistency will result.

Rate

prep time 15 Min

cook time 55 Min

method Bake

yield 8 slices

Ingredients

2 cups cooked pureed pumpkin
2 cups milk
3 - eggs, beaten
1/2 cup brown sugar
1/2 cup molasses
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1 - unbaked 10" pie shell (or a very deep 9" crust)

How To Make molasses pumpkin pie

Step 1

Preheat oven to 450°F. Place pie crust in ungreased pie pan.

Step 2

Combine pumpkin, milk, and eggs; mix well. Stir in sugar and molasses, then spices and salt. Beat mixture until well blended. Turn into the pastry shell.
Step 3

Bake 50 to 55 minutes until knife inserted near center comes out clean.
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