PUMPKIN PIE III
Pumpkin with molasses....giving it a full bodied taste, and darker color.
Provided by Marcia Kammann
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- Mix together pumpkin, brown sugar, salt, cinnamon, ginger, and molasses. Blend in eggs and evaporated milk. Pour filling into pie shell.
- Bake at 425 degrees F (220 degrees C) for 40 minutes, or until set.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 49.2 g, Cholesterol 78.9 mg, Fat 11.9 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 459.9 mg, Sugar 34.6 g
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Fatima Mehar
[email protected]I'm not sure how I feel about pumpkin pie, but I'm willing to give this recipe a try.
Rashid Mahmood
[email protected]This pumpkin pie looks delicious! I can't wait to try it.
Johnny Ramirez
[email protected]I would have liked this pumpkin pie more if it had been less sweet.
dominick white
[email protected]I'm not a big fan of pumpkin pie, but this recipe was actually pretty good.
Wisdom Berry
[email protected]The crust on this pumpkin pie was a little soggy.
Baba imtiaz0
[email protected]This pumpkin pie was a little too sweet for my taste.
mddelower hosen
[email protected]This is the best pumpkin pie recipe I've ever tried.
Cindy Lou
[email protected]This pumpkin pie is so easy to make. I was able to whip it up in no time.
Siyanda Osthini
[email protected]I love that this recipe uses fresh pumpkin puree instead of canned. It makes a big difference in the flavor.
Azam Hussain
[email protected]This pumpkin pie is the perfect fall dessert. It's warm and comforting, with just the right amount of sweetness.
kaat.v
[email protected]I've tried many pumpkin pie recipes over the years, but this one is by far the best. The secret is in the homemade pie crust. It's so flaky and buttery.
Emmanuel Aniso
[email protected]This pumpkin pie recipe was a hit at my Thanksgiving dinner! The filling was smooth and creamy, and the crust was perfectly flaky. I will definitely be making this again.