One of the things I love most about Thanksgiving, besides family and friends of course, is the opportunity to try new recipes. Each year, I bookmark new ideas for Brussels sprouts, mashed potatoes, and dinner rolls. Though, there is undeniably some comfort in tradition. My mother always makes the turkey and I always make this Molasses Pumpkin Pie. The molasses works perfectly with the pumpkin and spices, giving it a subtle spin on the average pie.
Molasses Pumpkin Pie
1 pie crust, rolled out and chilled in a pie dish
2/3 C brown sugar
1/2 C white sugar
2 Tbl flour
1/2 tsp cinnamon
1/8 tsp each of: allspice, cloves and ginger
1/2 tsp salt
1 1/2 C canned pumpkin
2 Tbl molasses
1 tsp vanilla
3 large eggs
1 C whipping cream
Place a baking sheet in the oven and preheat to 450F. Combine sugars, flour, spices and salt in a large bowl. Add the pumpkin, molasses, vanilla and eggs and incorporate the cream last.
Pour batter into chilled pie crust and bake for ten minutes.
Reduce oven heat to 325F and bake for another 40 to 45 minutes. The middle should be set and the sides of the pie should puff up a bit.
Allow pie to cool and serve at room temperature or chilled.
I usually whip any excess cream with a touch of vanilla to serve along with each slice. This pie can be made up to a day ahead, making it easy for large holiday dinners.
Happy Thanksgiving to my U.S. readers!
(This recipe was posted previously on Pro Bono Baker)