No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (94g) Recipe makes 12 servings
Calories 228
Calories from Fat 109		(47%)
Amount Per Serving		%DV
	Total Fat 12.1g	18%
	Saturated Fat 6.1g	30%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 268mg		11%
Potassium 185mg		5%
Total Carbohydrate 28.1g		9%
	Dietary Fiber 1.1g	4%
	Sugars 19.5g
Protein 2.9g		5%
detailed view... how is this calculated?

Spiced Pumpkin Pie

Recipe #21047 | 1¼ hours | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Teresa M
Mar 1, 2002

I liked this recipe because it was good and easy enough for a beginner. You can double or triple the spices to your taste, as suggested by other people who rated this recipe at epicurious.com. I Doubled this recipe to use a whole 29-oz. can of pumpkin, which made 2 pies. I didn't have molasses so I used good pancake syrup in place of it, and it turned out really well. I used the recipe for Flaky Pie Crust for the crust, but you can also use frozen pie crust. Adjust the baking time to your oven, the recipe calls for 50 minutes, but my oven took 55 minutes. Bon Appetit, November 1998, Mary Dillman Burke, Aiken SC, The Cook's Exchange.

SERVES 12 -16 , 2 nine inch pies (change servings and units)

Ingredients

2/3 cup packed golden brown sugar
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 1/2 cups canned solid-pack pumpkin
2 tablespoons mild-flavored light molasses
3 large eggs
1 cup whipping cream
1 frozen 9 inch pie shell

Directions

1
Place baking sheet in oven and preheat to 450°F.
2
Whisk first 8 ingredients together in large bowl to blend.
3
Whisk in pumpkin, molasses and eggs, then cream.
4
Pour mixture into frozen crust.
5
Place pie on preheated baking sheet in oven.
6
Bake 10 minutes.
7
Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes.
8
Cool.
9
(Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.
10
Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving.

Questions about this recipe?

Featured Reviews for This Recipe

From: KLHquilts

On Nov 27, 2008

Wonderful pie! I loved the flavor of it — the bit of molasses made it a perfect New England Thanksgiving dessert. I have to laugh, though; I didn't notice until JUST NOW that this makes two pies, not one. I poured the whole thing into a single pie shell and it made a spectacular — ONE spectacular — pie. It took a little longer to cook, but not that much longer — maybe ten minutes. This is my new favorite pumpkin pie recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Microcell

On Dec 25, 2005

This is the best pie I have made to date!!! Wonderful, smooth, and not grainy at all. Thanks so much for this one!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: s'kat

On Sep 23, 2002

I am doing the desserts for Thanksgiving at my new in-laws house this year, so am doing some early trial-runs. I think we have a winner with this pie. Very smoothly-textured and creamy! I followed recommendation and doubled all of the spices. I also added in another 1/4 teaspoon of freshly grated nutmeg. Next time, I think I may take it to 1/2 teaspoon, and grate some on the top as well. My husband said he thought it needed to be just a little sweeter (a very odd thing for him to say), but I thought it was just right. BTW, his piece of pie disappeared in approximately 25 seconds, so take his statement as you will. Great pie, thank you!!!!

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Family of four

On Nov 25, 2005

This was so delicious! My houseful of I-can-take-it-or-leave-it pumpkin pie eaters gobbled it up. Everyone commented that it was much better than any pumpkin pie they ever ate. The molasses really creates a smooth filling and adds incredible flavor. I halved the recipe to make one pie instead of two. I also doubled all the cinnamon, ground allspice, ground cloves and ground ginger. This is highly recommended! It's easy and over the top delicious!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 10 reviews