Holiday alert! Here's a filling that comes together in no time. If there is some dough on hand or a crust in the freezer, you're all set to go.
Ingredients
Makes one 9-inch pie
Step 1
Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
Step 2
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.
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Reviews (29)
Back to TopLoved this! Made some mods per suggestions. Doubled spices. Did not leave out the allspice; added nutmeg. I added WAY more molasses, I think it turned out to be like 1 cup. It turned it dark however, it was delicious. Used brown sugar, not granulated - reduced to 1/2 or 3/4 c.
lora_lu
Denver, CO
11/27/2017
我真的很喜欢这个南瓜饼配方。它的平台ht flavor combination, and it tastes quite good (I am not a real lover of pumpkin pie, but my family really loves this one!). I usually make it with a gingersnap crust recipe (found on epicurious attached to a lemon chiffon pie recipe!) and I've never had compaints! Just a word of caution, my pumpkin pie usually takes about 5-10 minutes longer to cook than the time states.
bwsteele
San Francisco, CA
3/22/2016
This is a good pumpkin pie recipe. It's not too sweet like some pies that I've made in the past. I didn't have molasses so I used corn syrup with 2 tbs of brown sugar.
esklee
11/26/2012
This pumpkin pie was very good, although I did reduce the sugar a bit, based on previous reviews. It wasn't too "eggy", which is a problem with some recipes. The texture was creamy without being too fluffy. It seems like it could use a bit more spice -- maybe a touch of nutmeg and cloves. I've been trying different pumpkin pie recipes to see if I can find one that tops my old favorite. While this recipe doesn't do that, it is one of the better ones I've found.
nightowlgal
11/19/2012
I love this pie, I have been making it year after year for about 5 years now. I chose the recipe because of the molasses, but I decided that it needed more, so when I make the pie I use about a half a jar of molasses and leave out the whole milk so that it's not too wet. It's a totally different, yet amazing taste. I also use a graham cracker crust.
ohlola
New York, NY
11/15/2012
I loved this pie. Use a deep dish pie crust for this recipe.
Anonymous
10/21/2012
I will definitely make this again and next time, I will reduce the sugar a bit. I added some freshly grated nutmeg. The cooking time was 10-12 minutes longer for me. Rally good!
Anonymous
East Cobb
12/4/2011
UPDATE: I've made this recipe 4 times by now (I love pumpkin anything!) and it's been consistently great. I still don't use allspice, substituting nutmeg and cloves instead. And I've been reducing the sugar by 1/4 cup - it's still sweet. The taste is just great - just more oomph than the average pumpkin pie and the texture isn't runny. As for the crust - homemade is way better than using the ready-made refrigerated dough. I used this simple recipe: //m.fonts4kids.com/recipes/food/views/Flaky-Pie-Crust-102546 @Staceyf: a regular pie dish should work.
Anonymous
10/2/2011
A question for those of you who have made this pie: -Does it use a deep-dish pie crust? (like regular pumpkin pie) OR -A regular pie crust? Thanks!
staceyf
10/2/2011
This is my 2nd pumpkin pie recipe. The texture was more solid than the Pumpkin Pie Spice recipe I tried, and I like a denser texture in my pie. The taste was great, too, although I substituted a pinch of nutmeg and 1/4 tsp of cloves for the allspice (which I didn't have). Also, the pie was a tad too sweet so next time, I'll reduce the sugar by a 1/4 cup. The molasses flavor is subtle but it makes the pie tastes special. I used a ready-made crust so this recipe was put together quickly with little effort. If I don't find a better recipe, I'm sticking with this one.
Anonymous
California
9/13/2011
Excellent! Lovely taste, and it's rather light.
Anonymous
Monterey Hills, CA
6/12/2011
I too have decided that this is "the" recipe for pumpkin pie. Yummy as is...no change...just do it!!
neatomosquito
Atlanta, GA
12/2/2010
I'll preface by saying I wonder if it is possible to have a bad pumpkin pie. I really enjoyed the molasses flavor which just gave it more depth of flavor! I confess I compared this to the Libby's can recipe which is my old standby. This one uses cream instead of evaporated milk and more sugar. I actually used half and half for the entire milk and cream amount. It came out beautifully and nicely browned. This will be my new pumpkin pie recipe. I just loved it!
BlushingTomato
Campbell, CA
11/29/2010
Delicious! Used all whipping cream instead of 1/2 whole milk, was just perfect!
Anonymous
Vancouver, BC
10/10/2010
best pumpkin pie I have ever made and the family loved it, too. Used WFM brand dark molasses but cut back on the amount a bit - so good!
quasiled
cambridge, ma
12/20/2009
