Colonial Pumpkin Pie With Molasses Recipes

MOLASSES PUMPKIN PIE

Steps:

• Preheat oven to 450 degrees F.
• Mix together pumpkin, milk, and eggs.
• Stir in sugar, spices and salt, beating until blended.
• Pour into pie shell.
• Bake in preheated oven 50-55 minutes, or until knife inserted comes out clean.
• Watch the crust, if it starts to get too dark, wrap foil around the edges to prevent burning.
• Cool completely.
• Garnish with whipped cream just before serving.

13 COLONIES MOLASSES PUMPKIN PIE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Stir together well all of the pie filling ingredients. Divide the batter into two pie shells. Bake for 10 minutes at 400 degrees, then lower the heat to 350 degrees and bake 35 to 40 minutes longer, (or until center of pie filling is firmed up enough to allow the tip of a knife to be dipped into the center of the filling and come out "clean").

MOLASSES PUMPKIN PIE

Steps:

• 1. Preheat oven to 450°F. Place pie crust in ungreased pie pan.
• 2. Combine pumpkin, milk, and eggs; mix well. Stir in sugar and molasses, then spices and salt. Beat mixture until well blended. Turn into the pastry shell.
• 3. Bake 50 to 55 minutes until knife inserted near center comes out clean.

PUMPKIN PIE WITH MOLASSES

Steps:

• Preheat oven to 450 degrees F.
• Prick the bottom and sides of the pie crust with a fork and cook on lower shlef in oven until pale golden brown, about 8 to 10 minutes, then lower oven temperature to 325 degrees F.
• Meanwhile, whisk together the pumpkin puree, sugars, and eggs until smooth.
• Whisk in milk, molasses, spices, vanilla, and salt.
• Pour mixture into the pre-baked pie crust and bake at 325 degrees F until the center is set, about 55 minutes.
• Let cool completely before serving.

MOLASSES PUMPKIN PIE

Steps:

• Line a 9-in. pie plate with pastry. Trim to 1/2 inches beyond edge of plate; flute edges. Set aside.
• In a large bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses; gradually add milk. Pour into crust. Cover edges loosely with foil.
• Bake at 425° for 10 minutes. Remove foil. Reduce heat 350°; bake 28-32 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers. Yield: 6-8 servings.