Pumpkin Molasses Pie Recipe 455

PUMPKIN MOLASSES PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Line piecrust with foil and fill with pie weights or dried beans. Bake 15 minutes. Remove foil and weights and bake another 3 to 5 minutes, until the pastry is just beginning to color. Remove from oven and place on wire rack to cool. Beat eggs, sugar, molasses, cinnamon, ginger and nutmeg in a mixing bowl until blended. Turn to low speed and add pumpkin, cream and milk. Pour mixture into piecrust and bake 35 minutes or until filling is set. (A knife inserted about 1-inch from the edge will come out clean.) Cover crust edges with foil or a piecrust shield if browning too quickly. Transfer to wire rack to cool. Whip remaining 1 cup cream and powdered sugar until soft peaks form. Serve pie with whipped cream. Makes one 9-inch pie.

MOLASSES PUMPKIN PIE

Steps:

• Line a 9-in. pie plate with pastry. Trim to 1/2 in. 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 in the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers.

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.

COLONIAL PUMPKIN PIE WITH MOLASSES

Steps:

• Combine pumpkin, brown sugar, salt, spices and molasses and mix well. Add eggs and milk. Pour mixture into unbaked pie shell. Bake [at 425 degrees for 15 minutes and then 350 for about 40 minutes], or until a knife inserted comes out clean. Serve slightly warm or cold with wedges of sharp cheese.

SPICED PUMPKIN PIE WITH MOLASSES RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 425 F/220 C/Gas 7.
• Prepare the pastry for your pie and fit it into the pie plate . Keep the pastry chilled in the refrigerator if you won't be filling it immediately.
• Combine the canned pumpkin, brown sugar, salt, cinnamon, ginger, and molasses; beat to blend. Blend in the beaten eggs and the milk until the mixture is smooth and well blended.
• Pour the mixture into the prepared pie shell. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 F/180 C/Gas 4​ and bake for 35 to 45 minutes longer, or until the center of the pie is set. A knife inserted in the center of the custard should come out clean.
• Top each serving of the pie with whipped cream and a sprinkling of cinnamon-sugar.

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.

PUMPKIN-MOLASSES COOKIES

Steps:

• Slowly melt shortening in a small saucepan over low heat. Remove from the heat and cool to room temperature, 5 to 10 minutes.
• Combine cooled shortening with brown sugar, 1/2 cup white sugar, molasses, and egg; mix well.
• Mix flour, baking soda, pumpkin pie spice, cinnamon, and salt in a separate bowl until well blended. Add to the moist ingredients and use your hands to gently push the mixture together, similar to kneading. Dough will be quite crumbly; do not add any liquids. Place in the refrigerator to chill for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with butter. Place remaining 1/4 cup sugar in a small, shallow bowl.
• Work about 1 tablespoon chilled dough at a time and roll into a ball. Lightly roll balls into sugar to coat and place on the prepared baking sheets.
• Bake in the preheated oven until edges are golden, about 9 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

SARA'S PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
• Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.

MOLASSES-AND-SPICE PUMPKIN PIE

Steps:

• Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
• Preheat oven to 350°F. Pour filling into crust. Bake pie until set in center and slightly puffed around edges, about 1 hour 5 minutes. Cool pie on rack.