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Tuesday, November 22, 2016

Best Ever Pumpkin Pie

This is the pumpkin pie my family requests every year.  It is delicious with spices and bakes up beautifully.  It has just a hint of molasses.  You will love it.  The recipe is from the cookbook, "Heirloom Baking with the Brass Sisters."  This is a delightful cookbook full of old recipes found and restored by the sisters.  Enjoy!

1 1/2 c. canned pumpkin
1 c. brown sugar
1 T. molasses
1 t. cinnamon
1/2 t. gingerr
1/2 t. salt
2 eggs
1 T. melted butter
1 12 oz. can evaporated milk
1/4 c. water
Mix the pumpkin, sugar, cinnamon, ginger and salt.  Add eggs, molasses, and butter stirring until well mixed.  Make sure the molasses is well mixed in.  Add the water and the evaporated milk.  Pour into a 10" pie shell (that is unbaked).  Bake at 450 degrees for 15 minutes.  Turn heat down to 350 degrees and continue baking for another 50 minutes.  Allow to cool 2-3 hours.  Serve with a large scoop of whipped cream.

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