Pumpkin Molasses Pie Recipe 455 Food

MOLASSES PUMPKIN PIE

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.

MOLASSES PUMPKIN PIE

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.

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.

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.

MOLASSES-AND-SPICE PUMPKIN PIE

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.

MOLASSES PIE

Steps:

• Mix the 4 first ingredients in a bowl(flour to butter). With a pastry cutter or 2 knives, add butter until you have a rough texture.
• In another bowl, mix baking soda and warm water. Add molasses, egg, cinnamon, nutmeg and ginger. Beat well.
• Spread 1/3 of the rough mixture (step 1) in the crust, then pour the second mixture of molasses (step 2). Put the remaining rough mixture (step 1) on the pie. Cook on the lowest rack of oven, at 350 F from 45 to 50 minutes or until a knife inserted in the middle comes out clean.

PERFECTLY SPICED PUMPKIN PIE

Steps:

• Roll out dough to a thickness of 1/8 inch and use to line a 9-inch pie tin, leaving a 1 1/2 -inch overhang all around. Carefully fold under, making sure double edge is even. Gently press to seal layers. Using a sharp paring knife or scissors, cut V's all around. Fold alternating V's forward. Chill until firm, at least 30 minutes.
• If using fresh pumpkin, cut into large chunks, removing seeds and strings. Steam over boiling water in a heavy saucepan for 25 to 30 minutes, until fork-tender. Drain and let pumpkin cool slightly. Using a sharp spoon, scrape cooked pumpkin from skin and put in bowl of a food processor. Puree until smooth. Measure out 1 3/4 cups puree (extra puree can be refrigerated for use at a later date).
• Heat oven to 375 degrees. Combine puree and remaining filling ingredients in a medium bowl and whisk until smooth. Brush edges of crust with egg glaze. Pour filling into chilled piecrust and bake for about 1 hour, or until edges are golden brown and filling is set. Serve at room temperature.

MOLASSES PUMPKIN PIE

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.

PUMPKIN PIE WITH MOLASSES

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.

PUMPKIN SHEET CAKE WITH MOLASSES CREAM-CHEESE FROSTING

Steps:

• Heat oven to 350 degrees. Butter and flour a 9x13-inch baking pan.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt and spices until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, butter and grapeseed oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds between each. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary.
• Turn the mixer to low, and add the dry ingredients. Stir until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding in the dry ingredients. The batter will be thick and fluffy, so make sure to scrape the bottom and sides of the bowl to ensure it is evenly mixed.
• Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
• Cool the cake, still in the pan, on a rack for 15 minutes, then use the tip of a knife to loosen the edges and carefully invert it onto the rack to cool completely.
• Make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth. Turn the speed to low and slowly add the confectioner's sugar, mix until the sugar is moistened, then turn the mixer up to medium-high and whip until smooth. Add the molasses, lemon juice, vanilla and pinch of salt, and whip until smooth.
• Invert the cooled cake to a serving platter, frost and serve. Alternately, you can also frost and serve this cake in the pan it was baked in, if you'd rather not transfer it to a serving platter.

PUMPKIN MOLASSES BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 9 x 5 inch loaf pan; set aside.
• In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
• In a separate bowl, combine molasses, sugar, applesauce, oil, eggs, pumpkin and apple juice with an electric mixer.
• Add dry ingredients.
• Fold in cranberries or raisins.
• Spoon mixture into prepared pan.
• Bake until toothpick inserted in centre comes out clean, about 1 hour.
• Let bread sit for about 10 minutes, then turn the bread out of the pan onto a wire rack to cool completely.

$25 PUMPKIN PIE

Steps:

• Adjust an oven rack to lowest position and heat oven to 400°F.
• Prepare pie crust for blind baking (prick bottom with a fork, line crust with parchment and fill with dried rice or beans). Bake crust for 15 minutes.
• (Have all your ingredients measured out and start your filling when the crust goes into the oven). Remove parchment from crust, prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color.
• Remove crust from oven and brush lightly with egg white while still hot.
• Process pumpkin, sugar, spices and salt ingredients in a food processor fitted with steel blade for 1 minute.
• Transfer mixture to a 3-quart heavy saucepan.
• Bring it to a sputtering simmer over medium-high heat.
• Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
• As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
• Process eggs in food processor until whites and yolks are mixed, about 5 seconds.
• Gradually pour hot pumpkin mixture through feed tube while still running.
• Process 30 seconds.
• Pour warm filling into hot pie shell.
• Put a crust shield on completed pie and bake about 25 minutes.
• Filling will be dry-looking and lightly cracked around the edge.
• The center will wiggle when pie is gently shaken.
• Cool on a wire rack to a warm room temperature.
• Serve with slightly sweetened whipped cream.