Molasses Pumpkin Pie

Susan Feliciano


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.


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8 slices
15 Min
55 Min


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  • 2 c
    cooked pureed pumpkin
  • 2 c
  • 3
    eggs, beaten
  • 1/2 c
    brown sugar
  • 1/2 c
  • 2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1
    unbaked 10" pie shell (or a very deep 9" crust)

How to Make Molasses Pumpkin Pie


  1. Preheat oven to 450°F. Place pie crust in ungreased pie pan.
  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.
  3. Bake 50 to 55 minutes until knife inserted near center comes out clean.

Printable Recipe Card

About Molasses Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Heirloom

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