Spiced Pumpkin Pie
| There’s something about pumpkin pie that just feels like fall – and this one leans in even further with a little Crosby’s molasses stirred into the filling. It adds a deep, warm richness underneath all that pumpkin spice, the kind of flavour that makes people ask what your secret is. Simple, familiar, and exactly what you want on the Thanksgiving table (or any cozy fall weekend, no occasion required). |
Spiced Pumpkin Pie
There’s something about pumpkin pie that just feels like fall – and this one leans in even further with a little Crosby’s molasses stirred into the filling. It adds a deep, warm richness underneath all that pumpkin spice, the kind of flavour that makes people ask what your secret is. Simple, familiar, and exactly what you want on the Thanksgiving table (or any cozy fall weekend, no occasion required).
Ingredients
* 1 frozen 9-inch pie shell
* 1 1/2 cups cooked pumpkin or squash purée, or 1 15-ounce can pumpkin
* 1 cup light brown sugar, firmly packed
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 2 tablespoons Crosby’s Fancy Molasses
* 3 large eggs, slightly beaten
* 1 cup evaporated milk, or half-and-half
Instructions
Blind bake the frozen pie shell at 400°F for 10 minutes, then let cool. Keep the oven at 400°F. In a large bowl, mix pumpkin, brown sugar, salt, cinnamon, ginger, and Crosby’s Fancy Molasses. Add eggs and evaporated milk, then stir until smooth. Pour into the cooled pie shell and bake at 400°F for 15 minutes. Reduce heat to 350°F and bake for 35–45 minutes, or until the centre is set. Cool before slicing and serve with whipped cream.
