Old Fashioned Pumpkin Pie with Molasses
This old fashioned pumpkin pie has a silky custard filling, bold spice, and a warm, rich depth of flavor thanks to a splash of molasses. It’s a homemade pumpkin pie recipe with real character—spicy, creamy, and deeply traditional, just the way pumpkin pie was meant to be.
Equipment
- 9" or 10" Pie Plate
- Mixing Bowl
- Whisk
- Tin Foil or Pie Shield
Ingredients
- 1 Unbaked Pie Shell
- 15 oz Pumpkin Puree
- 3 Eggs room temperature
- ¾ cups Dark Brown Sugar packed
- 12 oz Evaporated Milk
- 3 tbsp Dark Molasses
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- ½ tsp Ginger
- ¼ tsp Cloves
- ¼ tsp Allspice
- ½ tsp Salt
- Egg + 1 tsp cream or milk for the egg wash
Instructions
- Preheat oven to 425° F
- In a large mixing bowl lightly whip the eggs with a whisk.3 Eggs
- Add the remaining ingredients.15 oz Pumpkin Puree, 3/4 cups Dark Brown Sugar, 12 oz Evaporated Milk, 3 tbsp Dark Molasses, 1 tsp Cinnamon, 1/2 tsp Nutmeg, 1/2 tsp Ginger, 1/4 tsp Cloves, 1/4 tsp Allspice, 1/2 tsp Salt
- Set aside for 30 minutes for sugar to dissolve and air bubbles to dissipate.
- Prepare pie crust and brush egg wash on the bottom and edges.1 Unbaked Pie Shell, Egg + 1 tsp cream or milk
- Wrap the crust with tin foil or pie shield.
- Slowly pour the filling into the pie crust. Pop any bubbles that rise to the surface.
- Very carefully transfer the pie to the center of the oven and bake at 425° F for 15 minutes. Reduce temperature to 350° F and bake another 45-60 minutes until done. Remove the tin foil in the last 15 minutes to brown the crust if desired.
Notes
- The pie is done when the edges are firm and slightly puffed and the center has a gentle jiggle. If the whole thing is wobbly, it needs more time. If it’s matte, cracked, or over-browned, it’s gone too far. Check about 10 minutes before the timer’s up—every oven is different.
- This recipe will work for a 9” or 10″ Pie crust. If using a 9" pie crust, reduce the eggs down to two.
- Store at room temperature for up to 8 hours. After that cover loosely with plastic wrap and store in the refrigerator for up to 4 days.
Tried this recipe?Let us know how it was!
