molasses pumpkin pie
According to Bear Wallow Books' "Old Fashioned Pumpkin Recipes," the first pumpkin pie wasn't a pie at all. Instead, it was a whole pumpkin with the top sliced off, the seeds scooped out, then filled with milk, spices, and honey, and baked in hot ashes. This recipe is also from this book, and goes back a couple hundred years or more, to when sorghum molasses was made every fall and used regularly as a sweetener. It uses fresh pumpkin, cooked and pureed; so if canned pumpkin is used a different consistency will result.
yield
8 slices
prep time
15 Min
cook time
55 Min
method
Bake
Ingredients For molasses pumpkin pie
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2 ccooked pureed pumpkin
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2 cmilk
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3eggs, beaten
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1/2 cbrown sugar
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1/2 cmolasses
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2 tspcinnamon
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1/2 tspginger
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1/2 tspsalt
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1unbaked 10" pie shell (or a very deep 9" crust)
How To Make molasses pumpkin pie
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1Preheat oven to 450°F. Place pie crust in ungreased pie pan. -
2Combine 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.
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3Bake 50 to 55 minutes until knife inserted near center comes out clean.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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