Pumpkin Molasses Pie

Submitted by: Mrs. Zee

This is from Rachel Ray Magazine.

Ingredients:

• 1 sheet frozen piecrust, thawed (I just used a regular frozen pie crust already in the tin)


• One 15-ounce can pure pumpkin puree


• 1/2 cup granulated sugar


• 1/4 cup light brown sugar


• 2 large eggs


• 1 cup evaporated milk


• 2 tablespoons unsulfured molasses


• 1 1/4 teaspoons pumpkin pie spice


• 1 teaspoon pure vanilla extract


• 1/8 teaspoon salt

Top this
Garnish with piecrust baked in cookie-cutter shapes.

Directions:

• Position a rack on the lowest shelf of the oven and preheat to 450°. Fit the piecrust into the bottom and up the sides of a 9-inch pie dish. Crimp the edges to form a 1/4-inch-high border. Prick the bottom and sides of the crust with a fork. Bake until pale golden-brown, 8 to 10 minutes. Lower the oven temperature to 325°.


• Meanwhile, in a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar and eggs until smooth. Whisk in the milk, molasses, pumpkin pie spice, vanilla and salt. Pour the mixture into the piecrust and bake until the center is just set, about 55 minutes. Transfer to a rack and let cool completely.

***I probably baked mine for closer to 90 minutes, depends on your oven!

What was left of the pie :o):

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*