Pumpkin Pie


Adding a little molasses to your pumpkin pie recipe makes all the difference. It deepens the flavor and color and takes the end result to another whole level. The recipe that I follow is adapted from one that I found on the back of a can of One-Pie brand pumpkin. If you’re interested in the original recipe, it’s available on line.

Filling for a 9″ pie shell:

1 (15 oz.) can pumpkin
1 C sugar
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 TBS corn starch
1 1/2 TBS melted butter
1 ( 12 0z. ) can evaporated milk
2 eggs (beaten)
2 TBS molasses

1. Whisk together the sugar, corn starch, pumpkin pie spice, and salt in a mixing bowl.
2. Add the canned pumpkin and mix.
3. Add the beaten eggs, melted butter, molasses, and evaporated milk. Mix until smooth.
4. Pour into a prepared pie shell. Bake in a pre-heated 425 oven for 15 minutes. Reduce temperature to 350 and continue baking for another 50 minutes.


About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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