Molasses Pumpkin Pie

Name: Molasses Pumpkin Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 , 6 serving(s)
Ingredients: 1 pastry shells; 2 eggs; 1/2 cup sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1 (15 ounce) can solid-pack pumpkin; 3 tablespoons molasses; 3/4 cup evaporated milk; whipped topping

Submitted by The Daycare Lady

"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"

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Ready In:: 50mins
Ingredients:: 11
Serves:: 6

ingredients

1 pastry shells
2 eggs
¹⁄₂ cup sugar
1 teaspoon ground cinnamon
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon ground nutmeg
1 (15 ounce) can solid-pack pumpkin
3 tablespoons molasses
³⁄₄ cup evaporated milk
whipped topping

directions

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.