Pumpkin pie with a molasses twist

Here is a traditional American Thanksgiving recipe but also a beautiful symbol of autumn in general. When I think of “pumpkin pie,” I think of the warm fall’s colors and the sweet aroma of spices from my kitchen.

tarte citrouille

Our pumpkin pie with a molasses twist


Pumpkin pie with a molasses twist

tarte citrouille
  • Author: Marie-Pierre Lessard


  • 1 cup pumpkin puree (not pumpkin pie filling) or squash
  • ½ cup brown sugar
  • ¼ cup Crosby’s Fancy Molasses
  • 1 tbsp melted butter
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¾ tsp salt
  • 2 eggs
  • 1 cup evaporated milk

Premade pie crust or pastry for a single crust pie.


  1. Combine all ingredients and beat together with a whisk. Pour into pastry-lined pie pan.
  2. Bake at 425°F for about 20 minutes, then at 375°F for 20 to 25 minutes. Serve warm or cold garnished with whipped cream.