Molasses Pumpkin Pie Recipe
Molasses pumpkin pie is a perfect traditional dessert for your Thanksgiving feast! This old fashioned pumpkin pie recipe with molasses is a hit with guests!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8 slices
- 1 pie shell uncooked, rolled and ready to be filled
- 1 can pumpkin filling 15oz can - make sure it's pumpkin and not pumpkin pie filling!
- 1 cup sugar
- 1/4 cup molasses, unsulfured
- 1/4 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp salt
- dash nutmeg
- 4 eggs seperated
Prepare your pie crust or use a premade shell. It should be in the pie plate ready to go.
Preheat oven to 375 degrees
In a large bowl, combine the pumpkin filling with the sugar.
Microwave the molasses for about 30 seconds to get it a bit more runny, and less thick. Combine with the pumpkin mixture.
Add in the yolks of the 4 eggs, mixing well. If you've heated the molasses too much you might need to temper the eggs into the mixture when adding.
Add all the spices into the pumpkin puree mixture.
In a seperate bowl, fluff the egg whites with a mixer until light and airy. You want to beat past soft peaks, to stiff peaks.
Fold in the egg whites until the mixture is just combined. Try not to lose the air in the egg whites.
Place on a middle rack and back for approximately 40 mins, checking for doneness.
You might need to place a cookie sheet below the pie to catch any over flow.
If the edges of the pie crust begin to brown to quickly, place foil or pie shields over.
Calories: 366kcal | Carbohydrates: 71g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 488mg | Potassium: 351mg | Fiber: 9g | Sugar: 32g | Vitamin A: 8935IU | Vitamin C: 3.7mg | Calcium: 79mg | Iron: 2.6mg