Original Source: The Perfect Hostess Cookbook, by Mildred O. Knopf
A traditional dessert during the holidays, you can also serve pumpkin pie any time in the fall or winter. This is Dad’s favorite pie that I make. One Thanksgiving, he ate half of a pumpkin pie all by himself. The secret is in the molasses and brandy!
In my experience, this recipe yields enough batter for two pies, although Grandmama’s recipe does not say so. Try it for yourself and buy (or make) two pie crusts in case you have extra.
Preparation Time: 30 minutes
Cooking Time: 40 minutes
- 2 deep dish 9 inch pie shells
- 1 cup sugar
- 1 Tbsp. flour
- ½ tsp. salt
- 1 tsp. ginger
- ¾ tsp. cinnamon
- 1/8 tsp. nutmeg
- 2 cups pumpkin **
- 1 ½ Tbsp. molasses
- 1 ½ Tbsp. melted butter
- 3 eggs
- 1 ¾ cup milk
- 2 Tbsp. brandy (optional)
*Cut recipe in half if only making one pie.
**Be sure to use a measuring cup. Do not trust the number of ounces listed on the can of pumpkin. Always buy one more can of pumpkin than you think you need, as pumpkin is often sold by weight, not by volume. If you have extra pumpkin left over, cover it with saran wrap and refrigerate. You can save it for another pie!
- Mix: sugar, flour, salt, ginger, cinnamon, and nutmeg.
- Add and blend well: pumpkin, molasses, and butter
- Beat: eggs
- Add: milk and brandy
- Pour into pie crust and bake for 40 minutes at 425 degrees or until knife comes out clean.
Serve with fresh whipped cream if desired.
If your pie comes out with a pudding-like consistency, do not worry! Simply refrigerate it over night and it should be ready to eat in the morning.