Perfect Pumpkin Pie (a secret ingredient!)

 Perfect pumpkin pie

We have the best neighbors, for many reasons.  One being, they bring homemade goodies over occasionally.  This recipe for Perfect Pumpkin Pie IS perfect.  Our neighbors made it for us and after one bite I knew I had to have the recipe.  I like pumpkin pie, but this pie…I LOVED!  I even hid the last couple pieces and had one for breakfast.  {sneaky grin.}

I eat a high-plant, low sugar diet, so it takes a very special recipe to get me to cheat.  This recipe did just that!  It is only for special occasions, but hey, it DOES have pumpkin in it.  A plant!! 😉

The secret ingredient is molasses.  I knew there was something special in it, that made it extra good… I kept thinking brown sugar, because of the depth of almost caramel-like flavor. The spices are just perfect… I do not like an over-spiced pie.  The heavy cream is another key ingredient, it makes this pie super divine.



Ancestral Pumpkin Pie
{This recipe is from Open Harvest Cookbook. Nancy Sauer’s great-aunt’s recipe, handed down via grandmother and mother.}

2 eggs, beaten
3/4 cup brown sugar
1 (15 ounce) can of pumpkin puree (or 11/2 cups homemade pumpkin puree, see below)
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk
1/2 cup heavy cream
2 tablespoons molasses

Preheat oven to 425 degrees.  Have pie crust for 9-inch deep-dish pie ready.  Mix all ingredients together and beat until smooth.  Pour into waiting pie crust.  Bake at 425 degrees for 15 minutes, then turn oven down to 350 degrees for 45 minutes.  It is done when you can insert a knife into the center and it comes out clean.  After cooling, store in the refrigerator.


How to Bake Pumpkin
Cooked pumpkin can be used in many pumpkin foods besides pie, such as cakes, breads, muffins, puddings or even ice cream.

Select a variety of pumpkins for pies.  (I like small sugar pumpkins)  Preheat oven to 375 degrees.  Cut pumpkin in half horizontally.  scoop out seeds.  Select a baking dish with sides.  Place pumpkin cut-side down in baking dish.  Pour in water to fill about an inch high.  Bake until a fork can easily be poked in the pumpkin.  A 41/2 pound pumpkin will take about 11/2 hours.  Drain.  Cool before processing.  Yields: 4 cups.

{For Your Pinning Pleasure}

pumpkin pie pin

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  • Angelique Soulier
    November 21, 2016 at 4:21 pm

    I don’t have a processor. Can we use canned pumpkin? How much? I’m not a good cook. Regular pumpkin scares me but I would do it if I had a processor.

    • AmyNewNostalgia
      November 22, 2016 at 8:52 am

      Yes! Used canned pumpkin. The main recipe is for a can of pumpkin puree… (15 ounce can of pumpkin puree). It will be just as delicious!

  • Betty
    November 13, 2016 at 9:36 am

    Hi there! I made this pumpkin pie last night and the flavor is amazing! However, it is runny 🙁 I let it bake an extra 20 minutes also. It is the best tasting though! I was wondering if the way I did it might have had something to do with it? I double checked all the ingredients and measurements.
    I beat the eggs first, added the brown sugar, spices and molasses, mixed that together until smooth then added the milk and heavy cream.. I used a big spoon to mix it all together and get the brown sugar off the bottom. It all mixed perfectly and evenly. It was quite runny like you mentioned so I thought nothing of it. However.. I can’t help but feel like I missed a step? My husband and I poked in the pie and it seemed like the knife came out clear. We were noticing some small cracks on the edges (very tiny) so that led us to believe it was done. It was hard to tell since this pie is darker than regular pumpkin pie. I’d be so grateful if you see this and response. It really is the best tasting pumpkin pie ever!!!! I would love to make it again.

    • AmyNewNostalgia
      November 14, 2016 at 10:56 am

      So bummed to hear it was runny for you! My only advice would be to bake longer, covering edges of crust with foil so they don’t burn. I wonder if some brands of pumpkin are different? Did you use canned or fresh? I’ve made this many times and have not had it turn out runny, but I have had cracks on top before. I wish I had more suggestions for you! It sounds like you did everything right.

    • Teresa
      November 16, 2016 at 11:03 pm

      Just my two cents worth: Could it possibly be the type Milk you used? Whole milk, 2% milk, 1% milk, or fat free milk. Sometimes the type milk you use will definitely matter. i.e. If you used fat free milk, you do not need as much as whole milk.

      • AmyNewNostalgia
        November 17, 2016 at 3:04 pm

        Great point! I totally agree this could make a difference!

    • Jeanie
      November 17, 2016 at 12:36 pm

      Try adding a tablespoon of cornstarch…got this hintmanyyears ago!!

      • AmyNewNostalgia
        November 17, 2016 at 3:04 pm

        If anyone tries this make sure to let us know how it goes!

  • Robert Miller
    April 4, 2016 at 3:00 pm

    Hi Amy, I salute you for knowing that the knowledge of home care baking is becoming a lost art. I grew up in the early fifty’s on an Island in the San Juan archipelago in the Northwest, 80mi. North of Seattle. My mother and grandmother were masters of the wood burning stove, miracles were produced from that oven on a daily basis. Fresh baked bread, blackberry cobbler, my favorites, I can’t even list the many cookies, oatmeal, peanut-butter, gingersnaps, and chocolate chip the standard go to cookie. We canned everything when the garden and the fruit trees came into season. Don’t hesitate to tap my personal history, it is voluminous. best to you, Robert

  • mary
    November 26, 2015 at 1:03 am

    is the filling suppose to be runny before baking?

    • AmyNewNostalgia
      November 29, 2015 at 6:28 pm

      yes, quite runny.

  • Steph
    February 1, 2015 at 9:26 pm

    Why was my center still watery?

    • AmyNewNostalgia
      February 2, 2015 at 2:30 pm

      My guess would be it was undercooked. I’m sorry that happened to you. I’ve made this recipe quite a few times and that has never happened. If you ever think the crust is getting overdone but the middle is not done, add strips of foil to the crust to cover them and they won’t get too brown, which allows for more cooking time for the custard part of the pie.

  • Amy T.
    November 25, 2014 at 10:30 am

    Thanks! I will try it and have been trying to include more molasses in my diet to boost my iron intake. Not that two tbsp will do much but it’s an interesting recipe. Love getting the grandma recipes!

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    […] Perfect Pumpkin Pie – Check out this pumpkin pie recipe with a secret ingredient!  A little different from the “regular” recipes we’ve tried, this one also includes a short tutorial on how to bake pumpkin. […]

  • Allie
    October 10, 2014 at 12:05 pm

    This recipe was a huge hit! My family loved it and it takes no time at all to make . I made a crust from scratch following a recipe at Sally’s Baking Addiciton. I highly recommend her crust. It’s light and flacky with the perfect amount of crunch.
    Thanks for posting this fabulous pie!

    • AmyNewNostalgia
      October 11, 2014 at 12:18 am

      So glad you liked it! I’ve been craving it lately. Time to buy some pumpkins. Thanks for the crust recipe info.

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  • Stacy
    November 23, 2013 at 8:10 pm

    This is nearly the same recipe I was handed down from my grandma. It really is wonderful with molasses. I really don’t like it without. Very Yummy!

  • lilbird
    November 3, 2012 at 2:54 pm

    I love to put a pie pumpkin in the crock pot. poke some whole in it add a bit of water cook on low 8 hours. It cooks perfect can cut it open with a plastic knife.

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