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Nutrition Facts
Serving Size 1 Pie 1153g Recipe makes 1 Pie)
Calories 2490
Calories from Fat 851		(34%)
Amount Per Serving		%DV
	Total Fat 94.6g	145%
	Saturated Fat 40.6g	202%
	Monounsaturated Fat 36.8g
	Polyunsaturated Fat 9.0g
	Trans Fat 0.0g
Cholesterol 747mg		249%
Sodium 2761mg		115%
Potassium 4074mg		116%
Total Carbohydrate 374.4g		124%
	Dietary Fiber 5.6g	22%
	Sugars 246.6g
Protein 47.0g		94%
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Pumpkin Pie

Recipe #99678 | 1½ hours | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ruth1978
Sep 13, 2004

I found this recipe with the help of my husband, who is in no way on a diet, and if you are on a diet you might be upset with this recipe. It takes a while but it is worth it! I have been using this recipe for over 3 years and I hope to pass it on to my kids. I make 2-3 pies for each month in October, November and December. Goes great with cool whip!

1 Pie (change servings and units)

Ingredients

1 unbaked 10-inch pie shell
1 tablespoon butter, melted
2 cups pumpkin, cooked
3/4 cup dark brown sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon allspice
2 ounces dark molasses
1 cup milk, scalded
1 (5 ounce) can sweetened condensed milk
3 eggs, beaten

Directions

1
Brush pie shell with melted butter then refrigerate.
2
Cook the pumpkin, brown sugar, salt, spices, and molasses in saucepan over moderate heat until thick, about 5 to 7 minutes.
3
Stir in the two kinds of milk and the eggs, and cook over low heat for another 5 minutes.
4
Pour into a pie shell, and bake for 15 minutes at 425 degrees F, and then at 350 degrees F, for 45 minutes.

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Featured Reviews for This Recipe

From: boerbabe

On Nov 24, 2005

First let me say I have always hated pumpkin pie and I only baked these two because I opened my mouth and somehow was drafted into it... that said, I actually like this one save for two very small things. I doubled the recipe, so that may have something to do with it, but it was a little heavy on molasses flavor and was just a bit too moist even after cooking it a bit longer then specified. Maybe next time I'll cut the molasses in half and use a little less milk. Otherwise very good and super easy although a bit time consuming with cooking the pumpkins and all.

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From: Ruth L.

On Aug 16, 2005

I used about 1/2 teaspoon. I have a recipe that is sorta like this but does not use the sweetened condensed milk. I loved the pie it was soooo gooooood. My thighs are thanking me for it! I loved the fresh pumpkin as well. LOTS OF WORK BUT WORTH IT!

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From: Barbara 4 Ducks

On Jan 1, 2005

We really enjoyed the pie - the first using fresh pumpkin. How much salt? For our taste, we would use less cinnamon next time.

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