1 Unbaked pie shell
1 1/2 cups pureed pumpkin
1 c brown sugar
pinch salt
2 Tbsp molasses
1 c half and half OR evaporated milk
1 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
Blend all ingredients. Pour into unbaked pie shell. Bake in preheated oven at 350 degrees for 50-60minutes or until a knife inserted into pie comes out clean.
This is a fun twist on pumpkin pie! I absolutely love molasses in anything! It has just a slight hint of molasses and still goes well with ice cream or whipped cream. I made this for Easter this year and turned out great.
Speaking of Easter, we had a very cold Easter holiday this year in northern Minnesota. I was asked to bring pies to both our celebrations. I ended up making both apple pie and this pumpkin pie. Both pies well known for being served in fall and winter. But they are such “classics” and seem to be loved by all! No matter the season.
As I cook and bake my way through these old family recipes, I am flooded with memories of spending time in the kitchen with my grandmothers and mother. It’s been fun to remember time together.
Guiding Grains 