New England Pumpkin Pie - Recipe

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NEW ENGLAND PUMPKIN PIE
1 (15 oz.) can One-Pie Pumpkin 1 tbsp. cornstarch 1/2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt (scant) 1 1/2 tbsp. butter, melted 1 1/2 cups milk 1 cup sugar 1/8 cup molasses 2 eggs, beaten 1 (9-inch) pastry crust Sift sugar, cornstarch, salt, cinnamon, ginger and nutmeg together until mixed well. Combine with the contents of one can One-Pie pumpkin. Add beaten eggs, melted butter, molasses and milk. Add a dash of lemon juice (if desired). Line a 9-inch pie plate with pastry crust. On a level surface, pour contents into lined pie dish. Bake in a preheated 450°F oven for 15 minutes. Reduce temperature to 350°F and continue to bake for 50 minutes. Cooks Note: 2 tablespoons of dark rum may be added for extra flavor. Most of the alcohol will bake off. Submitted by: CM

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New England Pumpkin Pie

· Nov 25 · #160762

Kathi (Arizona) says:

This is the ONLY pumpkin pie we eat. We can't get the one-pie pumpkin here (it's a New England product and we now live in the Southwest) but I was fortunate to find one can of solid pack so I could make this cherished pumpkin pie. NOTHING else even comes close. It's not Thanksgiving without this on the sideboard.

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· Nov 11 · #174158

Lani Martin (United States) says:

It took a while to set, but instead of buying canned pumpkin, I use fresh. You buy the Sugarbaby Pumpkin, roast it at 350°F for about 30 min and you have fresh pumpkin. It's AMAZING!

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· Nov 15 · #190969

Ruth B. (Maine) says:

This is the best recipe. I even made this with the dump cake recipe, but I cooked the pumpkin pie on the stove first. I followed the cake mix topping for dump cake. Delicious!!!

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