A quick-and-easy addition to pumpkin pie ingredients results in a pie that just may become your go-to recipe. A bit of molasses added to the filling brings a note of caramel and spice.
Molasses is derived from sugar cane juice. The first boiling makes a light syrup that’s perfect for pouring over pancakes and waffles (or with the addition of live yeast and a little age, for making rum). But it’s the second boiling that we love—a darker, thicker, slightly less sweet syrup with a signature flavor that’s ideal for baked goods, glazes and marinades. The third boiling results in blackstrap molasses, a full-bodied, assertive sweetener that’s too strong for most baked goods.
Pumpkin Molasses Pie
It’s not unusual for some places in the oven to be hotter than others. Check the pie about halfway through baking and if it’s browning unevenly, turn it so the part that faced back now faces front.
1 unbaked 9-inch piecrust shell, chilled
3/4 cup granulated sugar
2 tablespoons molasses
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 (15-ounce) can pumpkin puree
1 2/3 cups heavy cream, divided
1/2 cup milk
2 tablespoons powdered sugar
1. Preheat oven to 375F.
2. Line piecrust with foil and fill with pie weights or dried beans. Bake 15 minutes. Remove foil and weights and bake another 3 to 5 minutes, until pastry is just beginning to color. Remove from oven and place on wire rack to cool.
3. Beat eggs, granulated sugar, molasses, cinnamon, ginger and nutmeg in a mixing bowl until blended. Turn to low speed and add pumpkin, 2/3 cup cream and milk.
4. Pour mixture into piecrust and bake 35 minutes or until filling is set. (A knife inserted about 1-inch from the edge will come out clean.) Check before end of baking time and cover crust edges with foil if browning too quickly. Transfer to wire rack to cool.
5. Whip remaining 1 cup cream and powdered sugar until soft peaks form. Serve pie with whipped cream. Makes one 9-inch pie; serves 8.
Per serving: 390 calories, 24g fat, 115mg chol., 5g prot., 40g carbs., 2g fiber, 120mg sodium
Photo credit: Teresa Blackburn