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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I found this recipe with the help of my husband, who is in no way on a diet, and if you are on a diet you might be upset with this recipe. It takes a while but it is worth it! I have been using this recipe for over 3 years and I hope to pass it on to my kids. I make 2-3 pies for each month in October, November and December. Goes great with cool whip! Ingredients:
1 unbaked 10-inch pie shell |
1 tablespoon butter, melted |
2 cups pumpkin, cooked |
3/4 cup dark brown sugar |
1/2 teaspoon salt |
2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon clove |
1/4 teaspoon allspice |
2 ounces dark molasses |
1 cup milk, scalded |
1 (5 ounce) can sweetened condensed milk |
3 eggs, beaten |
Directions:
1. Brush pie shell with melted butter then refrigerate.
2. Cook the pumpkin, brown sugar, salt, spices, and molasses in saucepan over moderate heat until thick, about 5 to 7 minutes.
3. Stir in the two kinds of milk and the eggs, and cook over low heat for another 5 minutes.
4. Pour into a pie shell, and bake for 15 minutes at 425 degrees F, and then at 350 degrees F, for 45 minutes.
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