A traditional pumpkin pie with a blend of spices and molasses, perfect for the holiday season.
60 minutes
A traditional pumpkin pie with a blend of spices and molasses, perfect for the holiday season.
Pumpkin Puree, canned or homemade
cups
each
tablespoons
Dark Brown Sugar
tablespoons
tablespoons
cups
Ground Cloves
teaspoons
teaspoons
Ginger, grated
tablespoons
teaspoons
Pie Crust, blind-baked
0.25 inch
1. Preheat Oven
Preheat your oven to 450°F (232°C).
2. Mix Filling
In a large mixing bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, molasses, evaporated milk or heavy cream, ground cloves, cinnamon, ginger, and salt until well combined.
3. Fill Pie Crust
Pour the mixture into the blind-baked pie crust. If there is any leftover filling, set aside for a crust-less treat.
4. Initial Bake
Place the filled pie crust in the preheated oven and bake for 10 minutes.
5. Reduce Heat and Continue
Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for approximately 35 minutes, or until the pie is set and a knife inserted near the center comes out clean.
6. Cool and Serve
Remove the pie from the oven and place on a wire rack to cool completely. This allows the filling to set properly before serving.
Add cocoa powder to the filling, or create a chocolate ganache layer at the bottom of the crust before adding the pumpkin filling. Use a chocolate cookie crust instead of the traditional pastry for an extra chocolatey dessert.
Replace some sugar with pure maple syrup for a deep, rich flavor. Top with pecans in the last 10 minutes of baking for a crunchy finish.
Infuse your dairy with chai spices (cardamom, cinnamon, ginger, cloves, black pepper, and star anise) before adding to the filling. This will add a fragrant twist to the classic pumpkin spice profile.
Swap pumpkin puree with sweet potato puree. Adjust spices, perhaps adding more nutmeg or including a bit of vanilla.
Instead of the classic cinnamon, ginger, and nutmeg, try cardamom, star anise, and a pinch of clove for an aromatic depth. You could also add a bit of black pepper or Szechuan pepper for a surprisingly warm kick.
Prevent a soggy bottom by partially baking the crust with pie weights or dried beans to set the structure.
Opt for a smaller sugar pumpkin for a sweeter, more concentrated flavor ideal for pies.
Prevent cracks by avoiding overbaking; the center should be slightly wobbly when removed from the oven.
Use freshly ground spices for a more vibrant and complex flavor profile.
Bake your pie at two temperatures to set the crust and then gently cook the filling.
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