After making this, I will never make pumpkin pie any other way – it’s that good! The combination of spices and addition of molasses give this pie the most wonderful taste that will truly tickle your taste buds – BEST PUMPKIN PIE RECIPE 

Like many of our American readers, I’ve had my share of tasting so many recipes and varieties of pumpkin pie.

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 truly 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.

So back in 2004, I was intrigued by this pumpkin pie and for the sake of curiosity, I gave it a try and tasted it.

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.

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, hope you get this easy recipe a try and hope you enjoy it, too.

HERE ARE SOME YUMMY PUMPKIN RECIPES FOR YOU TO TRY!

PUMPKIN PIE DESSERT BARS

CHAMPION PUMPKIN CAKE

PUMPKIN PRALINE BREAD

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

NOTES ON INGREDIENTS FOR BEST PUMPKIN PIE

• Eggs – bring to room temperature
• Brown sugar
• Molasses – molasses are added for depth of flavor and for color so don’t omit if possible.
• Cinnamon
• Nutmeg – I have tried this without nutmeg and just doubled the ground Cinnamon and it was also fabulously delicious so feel free to do either.
• Cloves
• Allspice
• Ginger
• Salt
• Pumpkin puree – canned or homemade
• Evaporated milk
• Deep-dish (4 cup volume) 9-inch unbaked Pie Crust

HOW TO MAKE THIS 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!

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Best Pumpkin Pie

Manila Spoon

After making this, I will never make pumpkin pie any other way – it’s that good! The combination of spices and addition of molasses give this pie the most wonderful taste that will truly tickle your taste buds – BEST PUMPKIN PIE RECIPE

4.69 from 16 votes

Print Recipe Save Saved!

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 November 23rd, 2024 at 11:29 am