I’ve posted this Perfect Pumpkin Pie recipe before, but had to revisit it. This post has better photos and a little story about old and new neighbors, and how this is one of those recipes that have become a part of our lives, a tradition that just keeps going and giving. Funny how food can do that.
This pie was first made for us by our neighbors who recently moved away to New York. We miss them, and especially think of them this time of year. Every fall they would bring this amazing pumpkin pie over, usually warm from the oven, and it was always just the PERFECT pumpkin pie, one that I looked forward to all year.
Yes, we miss our neighbors, but we now have new neighbors that we are just getting to know; a young couple with the cutest little toddler. I wanted to take over a baked good, and decided this Perfect Pumpkin Pie would be very appropriate to take to them. It is October when everyone is craving fall flavors, it makes 2 (so we got to keep one), and it keeps the sweet tradition that my dear neighbors started. A recipe that just keeps giving!
My neighbor was kind enough to share the recipe, and when he did, there were 2 ingredients that caught my eye and I understood why this was the best pumpkin pie I’ve ever had. Those 2 ingredients?
Heavy cream and molasses.
The heavy cream is a key ingredient, it makes this pie super divine, but molasses is the SECRET ingredient that gives this pie a darker- than- normal shade, and an amazing depth of flavor, almost like someone used extra EXTRA dark brown sugar. Let not leave out the spices — they are just perfect. I do not like an over-spiced pie!
I love using these organic, hearty whole wheat pie shells. They make this pie so simple to make. Don’t forget to buy two!
Maybe this can become a tradition for you and your neighbor, too?
Perfect Pumpkin Pie
{This recipe is from Open Harvest Cookbook. Nancy Sauer’s great-aunt’s recipe, handed down via grandmother and mother.}
4 eggs, beaten
1 1/2 cup brown sugar
2 (15 ounce) can of pumpkin puree (or 3 cups homemade pumpkin puree, see below)
1/2 teaspoon nutmeg
2 teaspoon cinnamon
1 teaspoon salt
2 cup milk
1 cup heavy cream
4 tablespoons molasses
2 pie shells
Preheat oven to 425 degrees. Have 2 pie crusts 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 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.
