Thanksgiving is here! I’m so grateful to be spending the week with my parents. We’ll drive up to Indiana to be with grandparents and my large extended family on Thursday, and I’m giddy with anticipation. It’s been 6 or so years since we’ve spent this holiday with my family here in the Midwest, and I’m excited for my kids to have a few memories of the things I enjoyed so much as a kid!
I made this pumpkin pie from fresh pumpkin for my husband’s birthday, and have been saving the recipe for this week! The pie is awesome. The addition of molasses lends a subtle richness and the texture is a bit thicker and creamier than many pumpkin pie recipes. We loved it!
You don’t have to use homemade pumpkin puree, but you’ll feel pretty cool making a pumpkin pie with actual pumpkins. I haven’t tried making this with traditional canned pumpkin but I don’t see why it wouldn’t work just the same. You’ll need to use a deep 9-inch pie plate or plan on baking a bit of the filling in a dish by itself to enjoy hot out of the oven.
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- Homemade Pumpkin Puree from 1 to 2 small sugar pumpkins (see notes), about 4 cups
- 1 can sweetened condensed milk (14-ounce)
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons molasses
- 2 tablespoons canola oil
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 unbaked 9 inch pie crust
- To prep your pumpkins cooking them in the slow cooker is the easiest and best way to cook them. You can find full pumpkin cooking instructions here. You can do this a few days in advance if you need to.
- Preheat the oven to 350 degrees. Bake your prepared pie crust for 12 minutes.
- While the crust is cooking make your filling. Add your pumpkin puree (about 4 cups) to the bowl of your food processor. Process until smooth. Add the rest of the ingredient and process to combine well, about 1 minute, scraping down the sides as needed.
- When the pie crust has cooked for 12 minutes, remove it from the oven. Carefully pour in the filling, return the pie to the oven, and bake for an additional hour. Remove the pie from the oven and allow to cool on a rack for 30 minutes.
- Serve at room temperature or cold with fresh whipped cream.
- Serving Size: Makes 1 9-inch pie
Recipe from The Food Network.
Here’s a little tip for you. You can make a double pie crust recipe and make two pie crust bottoms from it. Then you can make this pie and the sugar cream pie recipe I posted last week. You only have to do the work of one traditional pie, but you get two pies from it, because that sugar cream pie filling practically makes itself. I make those two pies together often!
Have a great holiday and enjoy! Stay tuned for a great coupon code for my Etsy shop in honor of Black Friday and Cyber Monday! I’ll post it on Friday so that you can use it all weekend…