MOLASSES PUMPKIN PIE
When our sons come home at Thanksgiving to hunt with their dad, I make this pie recipe from Grandma Fetting. We celebrate Thanksgiving in our cabin in the northwoods, a 40-year-old tradition.-Lois Fetting, Nelson, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Set aside. , In a large bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses; gradually add milk. Pour into crust. Cover edges loosely with foil. , Bake at 425° for 10 minutes. Remove foil. Reduce heat 350°; bake 28-32 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 257 calories, Fat 10g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 291mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
SPICED PUMPKIN PIE WITH MOLASSES RECIPE
Steps:
- Gather the ingredients. Preheat the oven to 425 F/220 C/Gas 7.
- Prepare the pastry for your pie and fit it into the pie plate . Keep the pastry chilled in the refrigerator if you won't be filling it immediately.
- Combine the canned pumpkin, brown sugar, salt, cinnamon, ginger, and molasses; beat to blend. Blend in the beaten eggs and the milk until the mixture is smooth and well blended.
- Pour the mixture into the prepared pie shell. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 F/180 C/Gas 4 and bake for 35 to 45 minutes longer, or until the center of the pie is set. A knife inserted in the center of the custard should come out clean.
- Top each serving of the pie with whipped cream and a sprinkling of cinnamon-sugar.
Nutrition Facts : Calories 385 kcal, Carbohydrate 56 g, Cholesterol 79 mg, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, Sodium 383 mg, Sugar 32 g, Fat 15 g, ServingSize 8 servings, UnsaturatedFat 0 g
MOLASSES PUMPKIN PIE
When our sons come home at Thanksgiving to hunt with their dad, I make this pie recipe from Grandma Fetting. We celebrate Thanksgiving in our cabin in the northwoods, a 40-year-old tradition.-Lois Fetting, Nelson, Wisconsin From Taste Of Home 2001
Provided by The Daycare Lady
Categories Pie
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Line a 9-in. pie plate with pastry. Trim to 1/2 inches beyond edge of plate; flute edges. Set aside.
- In a large bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses; gradually add milk. Pour into crust. Cover edges loosely with foil.
- Bake at 425° for 10 minutes. Remove foil. Reduce heat 350°; bake 28-32 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers. Yield: 6-8 servings.
MOLASSES PUMPKIN PIE
Make and share this Molasses Pumpkin Pie recipe from Food.com.
Provided by PalatablePastime
Categories Pie
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Mix together pumpkin, milk, and eggs.
- Stir in sugar, spices and salt, beating until blended.
- Pour into pie shell.
- Bake in preheated oven 50-55 minutes, or until knife inserted comes out clean.
- Watch the crust, if it starts to get too dark, wrap foil around the edges to prevent burning.
- Cool completely.
- Garnish with whipped cream just before serving.
Nutrition Facts : Calories 431.2, Fat 14.9, SaturatedFat 5.9, Cholesterol 140.6, Sodium 507.2, Carbohydrate 67.5, Fiber 0.9, Sugar 41.8, Protein 8.6
FROM SCRATCH PUMPKIN PIE
Steps:
- For the pumpkin: Preheat the oven to 375 degrees F.
- Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
- For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
- Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
- Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
- For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth. Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
- Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
- Decorate with whipped cream before serving, if using.
PUMPKIN PIE WITH MOLASSES
Make and share this Pumpkin Pie With Molasses recipe from Food.com.
Provided by threeovens
Categories Pie
Time 1h15m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F.
- Prick the bottom and sides of the pie crust with a fork and cook on lower shlef in oven until pale golden brown, about 8 to 10 minutes, then lower oven temperature to 325 degrees F.
- Meanwhile, whisk together the pumpkin puree, sugars, and eggs until smooth.
- Whisk in milk, molasses, spices, vanilla, and salt.
- Pour mixture into the pre-baked pie crust and bake at 325 degrees F until the center is set, about 55 minutes.
- Let cool completely before serving.
Nutrition Facts : Calories 279.7, Fat 11.2, SaturatedFat 3.8, Cholesterol 62, Sodium 209.4, Carbohydrate 40.2, Fiber 1.2, Sugar 22.8, Protein 5.7
COLONIAL PUMPKIN PIE WITH MOLASSES
Steps:
- Combine pumpkin, brown sugar, salt, spices and molasses and mix well. Add eggs and milk. Pour mixture into unbaked pie shell. Bake [at 425 degrees for 15 minutes and then 350 for about 40 minutes], or until a knife inserted comes out clean. Serve slightly warm or cold with wedges of sharp cheese.
Nutrition Facts : Calories 242 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 233 grams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
OLD FASHIONED MOLASSES PIE
Molasses Pie - a not as well known PA Dutch pie. Chewy, sweet, unique - delicious!
Provided by Amanda
Categories baked goods
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°
- Combine flour and sugar in a mixing bowl.
- Using a pastry blender, cut in butter/butter substitute until mixture is fine crumbed.
- Pour molasses in a separate mixing bowl.
- In a small saucepan, bring water to a boil.
- Add 1/4 cup boiling water and baking soda to molasses.
- Stir until mixture is foamy/frothy and rises.
- Pour molasses mixture into pie crust/tin.
- Sprinkle the flour mixture over molasses, stirring it in until combined.
- Even out top of pie.
- Just to prevent a mess - place pie tin on a cookie sheet - this pie can bake/spill over.
- Bake for about 25 minutes. Pie will rise and then start to settle.
- Cool on wire rack. We enjoy this perfectly plain, but some walnuts or pecans would compliment this nicely. Enjoy :)
DARK MOLASSES PUMPKIN BREAD
On a mission to find "the" pumpkin bread a distant relative makes - after years of begging for the recipe to no avail!
Provided by Pinay0618
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Whisk together the first 8 ingredients. Beat the butter for a minute or so, then gradually beat in the molasses, and beat till lightened. Beat in the eggs, one at a time, then add the pumpkin.
- Combine the milk and vanilla.
- Alternate adding the flour mixture and the milk mixture to the pumpkin mixture. (If you're using white or wheat flour, don't overbeat). Fold in the nuts and raisins.
- Bake in a greased 9"x5" pan at 350F for about an hour, until a pick comes out clean. Let cool a few minutes before unmolding.
Nutrition Facts : Calories 2744.6, Fat 122.5, SaturatedFat 52.9, Cholesterol 563.7, Sodium 3972.7, Carbohydrate 380.9, Fiber 15.8, Sugar 159.3, Protein 47.4
MOLASSES-AND-SPICE PUMPKIN PIE
Categories Milk/Cream Ginger Vegetable Dessert Bake Thanksgiving Quick & Easy Pumpkin Cinnamon Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
- 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.
DEEP DISH PUMPKIN PIE
The more pumpkin pie, the better! This pie is thicker than most, which means more filling, which means a happier tummy!
Provided by Guy Fieri
Categories bake,dessert,eggs and dairy,Fall,thanksgiving
Time 3h10m
Yield 8 - 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375ºF.
- Put flour in the food processor, add 6 tablespoons ice water, the butter and salt. Pulse in the food processor until the mixture resembles coarse meal. Remove from the food processor and knead until light. Wrap the dough and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool.
- Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk. Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth.
- Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.
- Bake the pie on the center rack of the oven until the top is shiny and set. The pie is set when a knife inserted in the center comes out clean, about 1 hour.
- Chill the whipping cream for 15 to 20 minutes. Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes.
- Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack. Serve the pie warm, cold or at room temperature with a dollop of whipped cream.
MOLASSES PUMPKIN PIE
According to Bear Wallow Books' "Old Fashioned Pumpkin Recipes," the first pumpkin pie wasn't a pie at all. Instead, it was a whole pumpkin with the top sliced off, the seeds scooped out, then filled with milk, spices, and honey, and baked in hot ashes. This recipe is also from this book, and goes back a couple hundred years or...
Provided by Susan Feliciano
Categories Pies
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 450°F. Place pie crust in ungreased pie pan.
- 2. Combine pumpkin, milk, and eggs; mix well. Stir in sugar and molasses, then spices and salt. Beat mixture until well blended. Turn into the pastry shell.
- 3. Bake 50 to 55 minutes until knife inserted near center comes out clean.
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- First, roll out the pie crust and transfer it to a well-buttered 9-inch pie pan. Trim and crimp the edges, then chill the crust for 30 minutes.
- While crust is chilling, preheat the oven to 425 degrees F (220 C). To pre-bake, line the chilled crust tightly with aluminum foil and fill it with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and foil, and bake for 5 minutes more. Remove from the oven, place on a baking sheet, and set aside. Leave the oven on, but turn down the heat to 375 degrees F (190 C).
- While the crust is pre-baking, prepare the filling. In a blender or bowl of a food processor, combine the pumpkin purée, granulated sugar, brown sugar, salt, spices, and molasses. Blend until the brown sugar is completely incorporated and the mixture looks slightly glossy. (Alternatively, if you have an immersion blender, you can blend the filling right in the medium saucepan [see next step]. Fewer dishes!)
- Next, warm the filling. Transfer the pumpkin mixture to a medium saucepan set over medium-high heat. Stir frequently until you see wisps of steam rising, then stir continuously until the mixture is very steamy and makes a slight bubbling sound when you pause for a second. (Cook for no more than 5 minutes. Also, at this point, your kitchen will begin to smell like heaven.)
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- Make the piecrust: Place all the ingredients except the egg yolk and ice water into a food processor fitted with a metal blade; pulse at 1-second intervals until the mixture resembles coarse crumbs. (Alternately, whisk together flour, sugar, and salt in a medium bowl. Cut in the butter and shortening with a pastry blender or 2 knives used scissors-fashion, until the mixture resembles coarse crumbs. Stir in the yolk and ice water.)
- Add the egg yolk, and sprinkle on 1 tablespoon of the water. Pulse just until dough begins to clump together (add a little more water, if necessary). Don't overwork--this will make the dough tough. Turn dough out onto a large piece of plastic wrap, and press into a large, flat, hamburger-shaped disc. Wrap tightly, and refrigerate 30 minutes (or up to 2 days).
- At least 20 minutes before baking, position a rack in the middle of the oven. Preheat the oven to 400°. Place the dough on a clean tea towel lightly dusted with flour. Roll out to a 12- to 13-inch round. Transfer to a lightly buttered 9-inch glass pie plate. Gently press the pastry against the sides and bottom of the plate.
- Trim away all but 1 inch of overhanging dough. Turn the edge under, and use a fork or your fingers to crimp the edge. Place in freezer 5 minutes. Place an 8-inch square piece of buttered foil, butter side down, on top of the crust bottom. Bake at 400° for 8 minutes; remove from oven. Discard foil, and lightly prick the bottom and sides of the crust with a fork. Bake 5 to 8 minutes longer, until surface is dry but not brown. Let crust cool on a wire rack while you make the filling. Position a rack on the lowest shelf in the oven; reduce oven temperature to 350°.
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