In my last post, I mentioned that a coworker had asked me for a pumpkin pie recipe for Thanksgiving. I gave her my mom’s recipe, which is great, and I also gave her the following recipe from The Vegetarian Feast by Martha Rose Shulman.
This pie is much spicier, and it has a kick with rum and molasses. For me, it’s a once-in-a-while pie, not my go-to recipe. But you might like it.
Note that this recipe is made with a puree of fresh pumpkin that has been roasted, not with commercially canned pumpkin.
Pumpkin Pie with Molasses and Rum
2 cups fresh pumpkin puree
1/2 cup milk
1/2 cup honey
1 tablespoon molasses
1 ½ teaspoon vanilla
1-2 tablespoons rum, depending on taste
1 ½ teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon mace
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 pie crust
Preheat the oven to 350 degrees, and bake the crust for 7 minutes. Remove from oven and turn up the heat to 425 degrees.
Beat together the eggs, pumpkin, milk, honey, molasses, vanilla, rum, spices and salt. Pour filling into the pie shell.
Bake at 425 degrees for 10 minutes, then reduce the heat to 350 degrees and bake for another 30 to 40 minutes until set.