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Pumpkin Molasses Pie

by in Oct 2002
Pumpkin Molasses Pie
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Yield: Makes 2 pies.

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  • 2 piecrusts (9 inches), unbaked
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1-1/2 cups pureed cooked pumpkin
  • 3 eggs
  • 1-1/2 cups light cream
  • 3 tablespoons molasses
  • whipped cream (optional)


Preheat oven to 400°F. Bake pie crusts, weighted with pie beans, for 10 minutes. Remove weights, prick crusts, and bake for another 10 minutes. Cool. Combine sugar, salt, spices, and pumpkin. In a separate bowl, beat together eggs, cream, and molasses. Combine two mixtures and beat. Divide filling between pie shells and bake for 10 minutes. Reduce heat to 350 degrees F and bake for 30 minutes, or until a knife comes out clean. Cool. Serve it with whipped cream, if desired.
Updated Wednesday, February 9th, 2005

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