Molasses-And-Spice Pumpkin Pie Recipe - Cooking Index
Molasses-And-Spice Pumpkin Pie Recipe - Cooking Index
Holiday alert! Here's a filling that comes together in no time. If there is some dough on hand or a crust in the freezer, you're all set to go.
Courses: Dessert, Pies| 1 cup | 198g / 7oz | Sugar |
| 1 1/2 teaspoons | 7.5ml | Cornstarch |
| 1 teaspoon | 5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Ground ginger |
| 1/4 teaspoon | 1.3ml | Ground allspice |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 | Pure pumpkin - (15 oz) | |
| 2 | Eggs (large) | |
| 1/2 cup | 118ml | Heavy whipping cream |
| 1/2 cup | 118ml | Whole milk |
| 1 1/2 tablespoons | 22ml | Mild-flavored (light) molasses |
| 1 | Unbaked 9" homemade or purchased pie crust |
Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
Preheat oven to 350 degrees. Pour filling into crust. Bake pie until set in center and slightly puffed around edges, about 1 hour 5 minutes. Cool pie on rack.
This recipe yields one 9-inch pie.
Source:
Bon Appetit, November 2004
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