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.
Our pumpkin pie with a molasses twistPrint
Pumpkin pie with a molasses twist
- 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.
- Combine all ingredients and beat together with a whisk. Pour into pastry-lined pie pan.
- 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.