Ginger Molasses Pumpkin Pie

Ginger Molasses Pumpkin Pie

Ingredients

    Filling

    • 1 16 oz. can unsweetened pumpkin
    • 3/4 cup golden brown sugar
    • 3 TBS molasses
    • 1/2 tsp. ground ginger
    • 1 tsp. cinnamon
    • 1/4 tsp. nutmeg
    • 1/2 tsp. salt
    • 1/2 TBS flour
    • 1 TBS vanilla
    • 3 eggs
    • 1 cup heavy cream

    Cuisinart Pie Crust

    • 1 and 1/4 cups flour
    • 3 TBS. confectioner’s sugar
    • Pinch of salt
    • 2 tsps. lemon juice
    • 1 egg yoke
    • 8 TBS. frozen butter
    • 2-4 TBS. of ice water

Directions

Filling

  1. Preheat oven to 375 degrees
  2. In a large bowl, mix pumpkin, brown sugar, flour, ginger, salt.
  3. Whip together eggs, cream, moll, vanilla.
  4. Wisk into pumpkin mixture.
  5. Pour mixture into cooled crust.
  6. Bake for 20 minutes at 375 degrees. Then reduce oven to 325 degrees and bake for 30-45 minutes, until it no longer jiggles.

Cuisinart Pie Crust

  1. In Cuisinart blend dry ingredients.
  2. Add lemon juice and yoke.
  3. Add cut up butter and continue to blend until the butter forms small pea-sized pieces.
  4. Add water while blending until a ball just begins to form.
  5. Wrap it in wax paper and refrigerate for at least 30 minutes (and up to 3 days).
  6. Roll it out and put it in a pie pan.
  7. Freeze the crust for at least 30 minutes.
  8. Preheat the oven to 450 degrees.
  9. Bake frozen crust until golden brown, approximately 15 minutes.
  10. Allow to cool before filling crust.
  • 6 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min