Molasses Pumpkin Pie

November 17th, 2010 / Comments 6

Pumpkin pie is not only my favorite holiday pie, it is also my favorite winter breakfast. The traditional pie for my family was made using the recipe printed on the can of cooked pumpkin until I changed it after I tasted a pie sweetened with molasses and topped with gingered, whipped cream.

 

golden flowers Molasses Pumpkin Pie

Here’s how I did it:

Molasses Pumpkin Pie

I used a whisk to combine three quarters of a cup of granulated sugar, one tablespoon of flour, one teaspoon of ground ginger, one teaspoon of cinnamon, half a teaspoon of ground allspice before I added a quarter of a cup of molasses, two cups of mashed, cooked pumpkin, three large eggs and one cup of light cream. I poured the pumpkin mixture into a nine–inch pie pan lined with an unbaked pie crust. I baked the pie in a preheated 400º oven for forty minutes until a knife inserted into the center of the pie came out clean.

I made the ginger whipped cream while the pie cooled. Here’s how:

Ginger Whipped Cream

I beat one cup of heavy cream until it formed stiff peaks and then folded in two tablespoons of minced, crystallized ginger. That’s it! The ginger flavor is stronger after the cream has been chilled in the fridge for an hour or two.

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Molasses Pumpkin Pie
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Recipe type: Dessert
Author: Carol Egbert
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serves: 8
Molasses adds depth of flavor to this winter favorite.
Ingredients
  • 3/4 cup granulated sugar
  • 1 Tablespoon flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 cup molasses
  • 2 cups mashed, cooked pumpkin
  • 3 eggs
  • 1 cup light cream
  • 9 inch unbaked pie crust
  • 1 cup heavy cream, whipped
  • 2 tablespoons crystalized ginger, minced
Instructions
  1. Pre heat oven to 400º.
  2. Combine sugar, flour, ginger, allspice, add molasses, pumpkin, eggs and cream.
  3. Pour into 9in pie pan lined with unbaked pie crust.
  4. Bake 40 minutes or until a knife inserted near the center of the pie comes out clean.
  5. Cool for 30 minutes before serving.
  6. Beat heavy cream until stiff peaks form and fold in crystallized ginger to make Ginger Whipped Cream.
  7. Top each serving with a dollop of ginger whipped cream.

 

 

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