If there’s one dessert that truly captures the essence of autumn and the holiday season, it’s pumpkin pie. This version takes the classic recipe and adds a rich, deep flavor with a touch of dark molasses. The filling is smooth and perfectly spiced — flavorful without being overwhelming. Whether it’s for Thanksgiving, a cozy weekend dinner, or just because you’re craving something sweet, this pie will win over everyone at the table. Serve with a generous dollop of whipped cream for the ultimate indulgence.
Ingredients for Creamy Old-Fashioned Pumpkin Pie
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3/4 cup (150 g) brown sugar
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1 Tbsp (8 g) flour
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1/2 tsp (3 g) salt
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1 tsp (2 g) cinnamon
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1/2 tsp (1 g) nutmeg
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1/2 tsp (1 g) ginger
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1/4 tsp (0.5 g) cloves
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1 1/2 cups (about 15 oz / 425 g) pureed pumpkin (not pumpkin pie filling)
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1 1/2 cups (12 oz / 355 ml) evaporated milk
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1 lightly beaten egg
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2 Tbsp (30 ml) dark molasses
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1 deep-dish unbaked pie crust, 9 inches (23 cm)
How to Make Creamy Old-Fashioned Pumpkin Pie
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Preheat the oven to 450°F (230°C). In a mixing bowl, combine the pumpkin puree, dark molasses, evaporated milk, and brown sugar.
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Stir in the lightly beaten egg until fully incorporated.
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Gradually add the flour, mixing until smooth.
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Blend in the cinnamon, nutmeg, ginger, cloves, and salt.
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Pour the prepared filling into the unbaked pie crust.
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Bake for 15 minutes at 450°F (230°C), then reduce the temperature to 325°F (165°C) and bake for an additional 40 minutes, or until the center is set.
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Allow the pie to cool completely before slicing.
The Perfect Slice of Holiday Comfort
With its velvety texture, warm spices, and subtle sweetness from the molasses, this pumpkin pie will quickly become a holiday tradition in your home. It’s a dessert that feels both familiar and special, offering a little extra depth of flavor compared to the standard version. Enjoy it with whipped cream, a sprinkle of cinnamon, or even a scoop of vanilla ice cream — and watch it disappear in no time.
