Pumpkin Pie With Molasses Recipes

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.

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.

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:

• 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.

FROM SCRATCH PUMPKIN PIE

Steps:

• For the pumpkin: Preheat the oven to 375 degrees F.
• Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
• For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
• Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
• Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
• For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth. Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
• Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
• Decorate with whipped cream before serving, if using.

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.

DECORATED PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Roll out 1/2 pie dough recipe on a lightly floured surface and fit into a 9 inch pie pan. Trim any uneven overhang then crimp the edge around the pie.
• In a big bowl, whisk the pumpkin, cream cheese, and molasses until smooth. Whisk in the sugars and spices. Whisk in the eggs and half-and-half until well blended.
• Pour the filling into the pie shell and bake for 10 minutes. Lower the oven temperature to 350 degrees Fahrenheit and bake an additional 35-40 minutes, until the pie is still very jiggly in the center. Remove from oven to a rack and cool to room temperature.
• Meanwhile roll out the second disc of dough to about 1/8 inch thick and cut out desired shapes or strips to make lattice. Attach to cooled pie, brush with egg wash and sprinkle with turbinado sugar if you like. Bake an additional 15-20 minutes until the crust decorations are golden brown. If the edges are getting too dark cover them with foil to prevent burning. Remove and cool on a wire rack, serve at room temperature.
• In a big bowl combine the flour, salt, and sugar and make a claw with your hand to mix it up real good. Toss in the cold butter cubes and massage them into the flour mixture so you get nice big chunks.
• Combine the vinegar with 1/2 cup cold water (this is called acidulating, which just means adding acid to something - usually water). Stir the acidulated water into the flour mixture and gently work the dough until a ball is formed.
• Divide dough and shape into 2 discs, wrap in plastic squeezing out the air and chill it in the fridge for at least 1 hour. This also freezes awesome for up to a year.

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.

PUMPKIN PIE

Steps:

• Whisk all ingredients together in a bowl. Pour into crust. If there is extra filling, pour it into a baking pan for a crust-less pumpkin pie or custard.
• Bake the pie for 10 minutes at 450 degrees, then approximately 35 minutes at 350 degrees or until set.

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.

SPICED PUMPKIN MOLASSES MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
• In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
• In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
• Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

BROWN-SUGAR PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll pastry dough into a 12-inch circle. Line an 8-inch pie plate with pastry, and trim pastry so it's even with edge of plate. Decorate edge with leaf shapes cut from excess pastry. Chill.
• In a medium bowl, combine pumpkin puree, eggs, cream, sugar, allspice, cinnamon, ginger, and salt. Whisk until well blended. Pour into chilled pastry shell. Bake until crust is golden brown, and custard is set, 50 to 55 minutes. Let cool before serving.