Molasses Pumpkin Pie
Experience the timeless charm of Crosby’s Molasses Pumpkin Pie recipe.
This classic delight, handed down through generations, combines the natural richness of molasses with pumpkin, creating a pie that’s bursting with flavor and a warm, inviting hue. Explore the simple elegance of this cherished recipe, perfect for celebrating the season.
PrintMolasses Pumpkin Pie
Indulge in a timeless classic with our Molasses Pumpkin Pie, a cherished Crosby’s recipe that’s surprisingly easy to make. Elevate your pie experience by swapping sugar for the deep, complex flavors of molasses, imparting a rich, inviting color and an unforgettable taste.
- Category: Cakes
Ingredients
Units
Scale
- 1 cup pumpkin puree (not pumpkin pie filling) or squash
- 1/2 cup brown sugar
- 1/4 cup Crosby’s Fancy Molasses
- 1 Tbsp melted butter
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp ginger
- 3/4 tsp salt
- 2 eggs
- 1 cup evaporated milk
- Premade pie crust or pastry for a single crust pie.
Instructions
- Combine all ingredients and beat together with a whisk. Pour into pastry-lined pie pan.
- Bake at 425°F for about 20 minutes, then at 375°F for 20 to 25 minutes.
- Serve warm or cold garnished with whipped cream.
Dianne
Doubled the recipe and made two pies. Delicious! Thanks for sharing .
Fran
kmbold, use a squash instead. I have used butternut squash – just decrease amount of sugar by a bit if your butternut is sweet. I have used an actual pie pumpkin and regular pumpkin, whole – bit of prep work, but really tasty. Those are readily available now – most just use them to carve for Halloween. You can use the seeds, too, to make candied pumpkin seeds – using molasses and your oven, then and sprinkle on pie when done. Tasty and Looks Great, too.
Kmbold
I like them too. I am eager to try pumpkin pie with molasses. I would now but the store where I shop was out of canned pumpkin! Unheard of.
DOT
love your receipys