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Colonial Pumpkin Pie

November 20, 2011

It’s that time of year again! The holidays have officially arrived! I was shopping for the ingredients for Granny’s pumpkin pie, and I noticed that the grocery had pies on sale for $2.50. Seriously? Could they possibly be as good? I’m choosing to believe not. I have never baked a pumpkin pie, so this is a new undertaking for me. Granny’s recipe was pretty simple, but it made more pie filling than would fit in the pie? Oh well, I just filled it as full as it would go. I used a nine inch store-bought crust, and it was filled to the brim!

Colonial Pumpkin Pie
1 1/2 cups cooked pumpkin (canned)
1 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/8 tsp allspice
2 Tbsp molasses
3 eggs beaten
1 cup evaporated milk

Preheat oven to 425 degrees. Place unbaked pie crust on a baking sheet.

Combine pumpkin, sugar, salt, spices, and molasses and mix.


Add eggs and evaporated milk and mix thoroughly. I used a whisk to get a good consistency.

Pour the mixture into unbaked pie crust.

Bake for 40 to 45 minutes or until a toothpick comes out clean. If you are baking ahead for the holidays, allow the pie to cool completely and wrap with cling wrap before freezing.

Have a blessed Thanksgiving with the ones you love!


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