Classic Pumpkin Pie with Molasses

This Classic Pumpkin Pie with Molasses is truly the BEST pumpkin pie recipe you’ll ever make — and the only one you’ll ever need! Warm fall spices + a touch of molasses = rich, cozy flavor in every bite. Perfect for Thanksgiving or any autumn gathering. One taste and you’ll never go back!

In the Philippines, we have a lot of squashes, and they are a staple in my country, but we don’t really grow pumpkins. Perhaps it’s the weather, I don’t know. So, when I had my first Thanksgiving in Michigan back in 2004, I was genuinely fascinated with the concept of using pumpkin (which back then I just thought of as a regular squash) in a dessert, especially a pie.

I thought it was rather strange as we only use squashes for savory dishes and never for dessert. Squashes are considered vegetables and, as such, they are never used for anything sweet. Little did I know that both pumpkin and squashes (at least some!) are actually the perfect ingredients for desserts, too! So glad I finally know.

Once I got to taste a slice of pumpkin pie, I was hooked and have been a huge pumpkin pie fan ever since. I love Pumpkin pie so much that whenever I go back and visit the Philippines, I bring along with me a can or two of pumpkin puree so I can make pumpkin pie and other yummy sweet treats for my family to try.

After trying many recipes for pumpkin pie, I have finally settled on this one because I believe this is the BEST and absolutely the most delicious version that I have made and tasted! Hope you try it.

This Classic Pumpkin Pie with Molasses takes a seasonal favorite and gives it extra depth of flavor with warm spices and the rich, bittersweet notes of molasses. Perfect for Thanksgiving dessert tables, holiday gatherings, or a simple weekend treat, this pie is creamy, spiced just right, and incredibly easy to make.

Why Add Molasses to Pumpkin Pie?

Traditional pumpkin pies lean heavily on brown sugar for sweetness, but adding a touch of molasses makes a world of difference. The molasses enhances the earthy sweetness of the pumpkin while adding complexity and warmth. Combined with classic spices like cinnamon, nutmeg, ginger, and cloves, this pie becomes a festive dessert that tastes nostalgic yet elevated. If you’re looking for a pumpkin pie recipe that stands out, this one truly delivers.

While the usual pumpkin pie recipes only call for 3 or so spices – this one combines 5 spices to create a most wonderful and truly flavorful pumpkin pie. I must say, when I made it, I was thoroughly pleased.

My kids, who aren’t big on pumpkin pie at all, totally enjoyed this, and hubby, like me, fell in love with it, too. Anyway, I hope you give this easy recipe a try and enjoy it, too.

HERE ARE SOME YUMMY PUMPKIN RECIPES FOR YOU TO TRY!

1. PUMPKIN PIE DESSERT BARS

2. CHAMPION PUMPKIN CAKE

3. PUMPKIN PRALINE BREAD

NOTES ON INGREDIENTS FOR BEST PUMPKIN PIE

• Eggs – used for structure and to add richness to the pie. Bring it to room temperature before using.
• Brown sugar – for sweetness and moisture.
• Molasses – molasses are added for depth of flavor, for color, and a caramel-like undertone, so don’t omit if possible.
• Pumpkin pie spices like Cinnamon, Nutmeg, Cloves, Allspice, and Ginger. I have tried this without nutmeg and just doubled the ground Cinnamon, and it was also fabulously delicious, so feel free to do either.
• Salt – to enhance and balance the sweetness.
• Pumpkin puree – canned or homemade for the creamy, earthy filling needed for this pie.
• Evaporated milk – for a smooth, custard-like texture.
• Deep-dish (4 cup volume) 9-inch unbaked Pie Crust – A ready-to-use deep-dish pie crust, saving time while still yielding a flaky shell.

HOW TO MAKE THE BEST PUMPKIN PIE

Preheat the oven to 425 F.  Prepare the pie dish/plate.

Lightly beat the eggs in a large bowl. Add in the sugar, molasses, cinnamon, nutmeg, ginger, cloves, allspice, salt, pumpkin puree, and evaporated milk.  Blend well until smooth.

Pour the batter into the prepared unbaked pie crust. To ensure that the pie doesn’t spill over onto the oven floor, you may place the unbaked shell in a cookie sheet before pouring the batter into it.

Bake at 425 F for 15 minutes. Reduce the temperature to 350 F and bake for another 45 minutes or until the pie is firm and the center is set. Oven temperatures vary so adjust accordingly.

Cool completely on a wire rack before serving. Lovely on its own or topped with some spiced whipped cream! Oh yummmmm! Every bite of this molasses pumpkin pie combines silky smooth filling with a crisp, buttery crust, hitting the perfect balance of texture and flavor.

Serving Ideas

This Classic Pumpkin Pie with Molasses is heavenly on its own, but it pairs beautifully with whipped cream, vanilla ice cream, or a sprinkle of cinnamon sugar. It’s perfect for Thanksgiving, Christmas, or any fall celebration when pumpkin flavors shine.

Tips for the Perfect Pumpkin Pie

• Use room-temperature eggs to ensure your filling whisks together smoothly.
• Don’t skip the cooling step—this helps the custard filling firm up properly.
• If the crust edges are browning too quickly, cover them with foil partway through baking.

If you’re searching for the best classic pumpkin pie recipe with molasses, this version blends tradition with rich new flavors. It’s easy, foolproof, and sure to impress guests at your holiday table. Make this once, and it will become your go-to pie every fall season!

Best Pumpkin Pie

Manila Spoon

The BEST Pumpkin Pie Recipe you’ll ever make — and the only one you’ll ever need! This cozy fall classic is elevated by the perfect combination of warm spices and a hint of molasses, resulting in unbeatable depth of flavor. After one bite, you'll never go back to your old recipe. Promise!

4.69 from 16 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Course Desserts

Cuisine American

Servings 12

Calories 206 kcal

Ingredients

 

1x2x3x

US CustomaryMetric

• 2 eggs, room temperature
• 1 cup brown sugar
• 2 tbsp molasses
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ½ tsp allspice
• ½ tsp ground ginger
• ½ tsp salt
• 15 oz (1) can pumpkin puree
• 12 oz (1) can evaporated milk
• 1 deep-dish 4 cup volume 9-inch unbaked pie crust

Instructions

 

• Preheat the oven to 425 F. Prepare the pie dish/plate.
• Lightly beat the eggs in a large bowl. Add in the sugar, molasses, cinnamon, nutmeg, ginger, cloves, allspice, salt, pumpkin puree, and evaporated milk. Blend well until smooth.
• Pour the batter into the prepared unbaked pie crust. To ensure that the pie doesn’t spill over onto the oven floor, you may place the unbaked shell in a cookie sheet before pouring the batter into it.
• Bake at 425 F for 15 minutes. Reduce the temperature to 350 F and bake for another 45 minutes or until the pie is firm and the center is set. Oven temperatures vary so adjust accordingly.
• Cool completely on a wire rack before serving. Lovely on its own or topped with some spiced whipped cream! Oh yummmmm!

Notes

TIPS & TRICKS

I have tried this without nutmeg and just doubled the ground Cinnamon and it was also fabulously delicious so feel free to do that in case you run out of nutmeg.

Molasses are added for depth of flavor and for color so don’t omit if possible.

Nutrition

Calories: 206kcalCarbohydrates: 33gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 36mgSodium: 204mgPotassium: 259mgFiber: 2gSugar: 24gVitamin A: 5623IUVitamin C: 2mgCalcium: 114mgIron: 1mg

Keyword best pumpkin pie recipe, Classic pumpkin pie ingredients, pumpkin pie with molasses, Simple pumpkin pie filling recipe

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Last updated on September 18th, 2025 at 09:47 pm