New England Pumpkin Pie
This recipe is a slight variation on the recipe I usually use for my Pumpkin Pies. For this recipe you'll add a bit of butter and molasses for a distinct flavor.
Just remember, when baking these kinds of pies, to
turn down the oven to 350 degrees after the alloted 15 minutes
at 450 degrees. Once I reset the timer but forgot to reduce
the temperature. I smelled it before the pie burned. But, it
was close. I also
usually
make 2 of these pies at a time. I like the large can of Libby's
pumpkin and I use Carnation
Evaporated Milk and Grandma's
Molasses. And if I'm
in a rush, I use the frozen pie crusts, instead of my own.
They usually come 2 to a package. Many recipes say don't
freeze, because
the pie will separate from the crust. But,
I've frozen pumpkin pies with no trouble.
Ingredients
| 1 15 oz can | packed pumpkin |
| 1 Tbsp | cornstarch |
| 2 tsp | cinnamon |
| 2 tsp | ginger |
| 2 tsp | nutmeg |
| 1/2 tsp | salt |
| 1 1/2 Tbsp | butter, melted |
| 1 12 oz can | evaporated milk |
| 1 cup | sugar |
| 1/8 cup | molasses |
| 2 | eggs, beaten |
| 1 9" frozen | deep-dish pie crust |
Preheat oven to 450 degrees.
Sift sugar, cornstarch, salt, cinnamon ginger and nutmeg together.
Mix in can of pumpkin.
Add eggs, butter, molasses and milk.
Pour contents into frozen deep-dish 9 inch pie crust.
Bake 450 for 15 minutes.
Reduce temperature to 350 and bake for 50 minutes.
Test by inserting knife off center of pie. The knife should come out clean.